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Sugar Shack Partridge

2 large partridge
1/3 cup flour
2 teaspoons paprika
1/3 cup butter
1 teaspoon salt
1/2 teaspoon paper
1 cup water
2 cans cream of chicken soup
2 cans milk
2 onions, quartered
1 cup sour cream

Cut up birds. Coat pieces with flour and paprika. Brown slowly in butter. Season with salt and pepper. Add water and cook until tender, about 45 minutes, depending on age of the birds. Transfer partridge to a 3-quart casserole. Add 1 can cream of chicken soup and 1 1/2 cans of milk to pan in which partridge was browned and bring to a boil. Pour over meat in casserole dish. Tuck 2 onions, quartered, among pieces of meat. Top with 14 to 16 dumplings. Bake uncovered in 425 degree oven for 25 minutes. Serve with extra gravy made of 1 can of chicken soup, 1/2 can milk and 1 cup sour cream. Mix and bring to a boil.

August 2009 recipe.