Peppered Hungarians
Yield
3 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
partridge
preferably Hungarian |
* |
| 1 | x |
salt and black pepper
to taste, 1 x salad oil |
*
|
| ¼ | cloves |
garlic
peeled and minced |
|
| 3 | small |
onions
sliced thin |
|
| 3 | large |
green bell peppers
chopped fine |
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | cups |
pimentos
chopped |
|
| 4 | ounces |
pimentos
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
partridge
preferably Hungarian |
* |
| 1 | x |
salt and black pepper
to taste, 1 x salad oil |
*
|
| 0.3 | cloves |
garlic
peeled and minced |
|
| 3 | small |
onions
sliced thin |
|
| 3 | large |
green bell peppers
chopped fine |
|
| 59 | ml |
sherry
dry |
*
|
| 473 | ml |
pimentos
chopped |
|
| 115.6 | ml/g |
pimentos
|
|
| 473 | ml |
water
|
|
Directions
Split partirdges, salt and pepper, and roll in flour.
Heat oil in deep skillet, brown halves of partidges on both sides and as they are browning, add garlic and onions.
Put birds in Dutch oven or deep casserole and add rest of ingredients.
Cook for approx. 45 minutes or until tender.
