Partridge With Mole Sauce

* Exported from MasterCook *

PARTRIDGE WITH MOLE SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Game Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
4 Partridges, about 1 lb. each
1/4 c All-purpose white flour
Salt and freshly ground
-black pepper to taste
2 tb Olive oil
1 sm Onion, chopped
2 Cloves garlic, minced
3 tb Minced fresh cilantro
1 1/4 c Defatted chicken stock or
-water
2 Canned or fresh plum
-tomatoes, coarsely chopped
1 Bay leaf
1/2 ts Dried thyme
1/2 ts Cinnamon
1/4 c Pepitas (green pumpkin
-seeds)
1/2 Dried mild dried pepper
1 Chipotle pepper or to taste,
-seeds removed
1/2 oz Unsweetened chocolate,
-chopped

This is a strong sauce, but partridge is an intensely
flavored bird and is equal to it. Serve with rice or
soft flour tortillas. Note: Pasilla and ancho peppers
can be ordered from Dean & DeLuca, 560 Broadway, New
York, NY 10012, (800) 221-7714.

Tie partridge legs together and secure to the body
with a toothpick. Combine flour, 1/2 tsp. salt and 1/2
tsp. pepper in a shallow dish. Dredge partridges in
flour mixture. Heat oil in a deep casserole with a lid
over medium-high heat. Brown partridge in batches,
turning, for about 5 minutes. Set aside. Add to the
pot onions, garlic, 1 Tbsp. cilantro and 1/4 cup stock
or water and cook for about 2 minutes, or until
softened. Add tomatoes, bay leaf, thyme, cinnamon and
remaining 1 cup stock or water. Return birds to the
pot, bring to a boil, reduce heat and cover. Simmer,
basting occasionally, for 20 to 30 minutes, or until
the birds are tender and their juices run clear when
they are pierced with a fork.

Meanwhile, roast pepitas over medium heat in a small,
dry skillet, stirring frequently, for about 3 minutes,
or until lightly browned. Set aside. Roast pasilla and
chipotle peppers in the same skillet for about 30 to
40 seconds until fragrant.

Remove birds from the casserole dish and cool
slightly. With poultry shears, cut them in half,
discarding the back bone. Set aside and cover with
foil to keep warm. Boil the sauce over high heat for 5
to 10 minutes, stirring often, until it has been
reduced to 1 cup. Add pepitas, dried peppers and
chipotles to the cooking liquid and cook for 1 to 2
minutes. Remove bay leaf and transfer the sauce to a
blender or food processor. Add chocolate and blend
until smooth. If the sauce seems too thick, add a
little stock or water.

Return the sauce to the casserole dish and heat
through briefly over low heat. Taste for seasoning: it
should be smoky, hot and slightly bitter. Nap the
birds with the sauce and garnish with the remaining 2
Tbsp. cilantro.

232 CALORIES PER SERVING: 29 G PROTEIN, 9 G FAT, 9 G
CARBOHYDRATE; 101 MG SODIUM; 79 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

Posted by Stephen Ceideburg



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