Hungarian Partridge with Rick Browne (Video) (Recipe)

Hungarian Partridge with Rick Browne (Video) (Recipe)
Hungarian Partridge with Rick Browne (Video) (Recipe)
Print Recipe

  • 8-10 partridge breasts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup Grand Marnier
  • 1 16 oz. can mandarin orange slices, drained

Melt butter and oil in a saucepan, add breasts and quickly sauté over high heat until they are browned (about 1 min. per side)

Add mandarin orange segments, then add liquor and flame, when flames die out the dish is done

Serve over wild rice-white rice mixture with fresh chopped chives and grilled whole small carrots, leaving some of the green stem on the carrots for effect.

Serves 4 to 6


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