Chukar With Cherry Sauce
|Canned pitted bing cherries||1 Pound (1 Can)|
|Chicken broth||1 Cup (16 tbs)|
|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.