Entree: United States – Great Plains – Braised Partridge with Stewed Plums and Red Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 50 min

Ingredients

- 4 partridge halves (from 2 partridges), approx. 1 lb (450 g) each whole before halving
- 1 1/2 cups (300 g) red rice, uncooked
- 8 plums, approx. 1 1/4 lb (570 g) total

Instructions

1. Rinse partridge halves and pat dry. Arrange rice to cook according to package directions so it finishes when braise is nearly done.
2. Halve and pit the plums; place halves in a wide, heavy-bottomed pan with the partridge halves arranged skin-side up.
3. Cover and braise gently over low heat, allowing the plums to break down and the partridge to become tender, about 35–45 minutes, turning once so fruit and bird meld.
4. When partridge is tender and plums have produced a thickened sauce, remove from heat. If desired, mash some plums against the pan to thicken the braising liquid.
5. Serve each portion of partridge and stewed plums atop a scoop of red rice, spooning the braising sauce over the rice.