If you are a vegetarian for ethical reasons or you belong to the anti-hunting camp, please click here for a post about making homemade applesauce, a perfect project for the weekend.
If you are a big fan of eating local or if you agree with Michael Pollan’s gospel of understanding of where your food comes from, please read on.
Allow me to introduce Lollie, the bird hunter:
Marco heads into Maine’s north woods a few times a year for hunting, fishing, camping and wood chopping. At the age of 10, children in Maine can legally hunt with a guardian. Last year was the first year a group of children joined the men’s annual bird trip.
Turns out my Lollie is quite an Annie Oakley. She “limited out” each day of the hunt and she shot with 100% accuracy. Marco was so proud, he shared Lollie’s accomplishments with anyone who would listen. His prideful boasts included “What a Maine Sportswoman I have!”
What did I do with 10 partridge for dinner? Some whole breasts were brushed with honey mustard, wrapped in bacon and roasted. Some were boned, cut into strips and deep fried. Partridge is very lean and has a very mild flavor. It tastes like chicken would be apropos here.
The roasted partridge was good, but the crispy partridge was the hands down favorite. Flavorista Julie has already requested a dinner invitation for partridge night this year.
Crispy Partridge “Fingers”
Marinade
1 cup buttermilk
1 tsp. Tabasco sauce, more to taste
1/2 tsp. minced garlic
1/4 tsp. paprika
1/8 tsp. ground black pepper
6 partridge breasts, bones removed, cut into thin strips
Breading
1/2 cup flour
1 egg beaten with 2 Tbsp. water
1 cup bread crumbs
1 cup panko bread crumbs
1/2 tsp kosher salt
1 cup canola oil
In a large bowl, whisk together the marinade ingredients. Add the partridge and toss well to coat. Refrigerate for 4 – 6 hours. When ready to cook, drain partridge strips in a colander.
Add flour to a shallow bowl. Add the egg mixture to a shallow bowl. In a separate bowl, stir the bread crumbs and salt together.
Heat canola oil over medium-high heat until almost smoking. While waiting for the oil to heat, dip each strip in the flour, then the egg, then the crumb. Pre-breaded strips can be set onto a plate to wait for pan frying.
Add a few strips to the pan being sure not to overcrowd the pan. When golden and crispy, turn strips to finish cooking. Transfer fried strips to a paper-lined plate. Repeat this process until all the strips are cooked.
Did I mention just how proud Marco is of Lollie’s hunting prowess?
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