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Chukar With Cherry Sauce

  Canned pitted bing cherries 1 Pound (1 Can)
  Chukar partridges 4
  Butter 1 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Cinnamon 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Lemon 1 , juiced

Drain the cherries, saving the syrup.
Season partridges with salt and pepper to taste.
Using a large frying pan, brown partridges in butter, turning to brown all sides.
Add chicken broth, cinnamon, and 1/2 cup of the syrup drained from cherries.
Cover and simmer 1 hour, or until tender.
Remove birds from the pan and keep warm.
Blend cornstarch with 1/4 cup additional cherry syrup and stir into pan; cook, stirring, until thickened.
Add drained cherries and heat until hot through.
Remove from heat and stir in lemon juice.

Recipe Summary

Fruit Dessert

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Chukar With Cherry Sauce Recipe