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9 responses to “Partridges with Cranberries and Rosemary”

  1. Carla

    Hello Hank! Gosh . . my mouth is watering reading this recipe.
    Questions: If I do this with Cornish Hens, should I add a minute or so to each “session” you list above and/or trust my instincts?

    I have some cranberries frozen and this is quite the inspiration for using them! So, should allowing them to thaw a bit be a mistake before throwing them into the pan?

    Can’t wait to try this one out and may just make the Orrechiette and Rapini to go with it!

    Thanks for all the yummy inspiration! Best, Carla

  2. Ron

    For tartness, how about rhubarb?

  3. Lisa

    Do you have any suggestions for more (English-language) resources on the Vattlingon? I love cranberries and would eat more of them if I could figure out how to do so without so much sugar. I love sour, but not raw cranberries sour. Not to detract from your lovely bird, but fermented cranberries are awfully exciting news to me.

  4. Brian

    I’ve got a package of plucked Idaho chukars that I have been saving for just such a recipe.

  5. C. Brecht

    This reply is to Lisa. If you do a search, you’ll see that Vattlingon is simply lingonberries (or in this case, cranberries) stored in water and allowed to ferment. It began as a way to preserve these berries when sugar was difficult to come by. It seems the natural preservatives allowed the fermentation while keeping them from going bad. Hank preserved his for 5 months before using, so that’s where I’d start. I also read that the resulting liquid was drunk as a “soda,” in some places!

  6. Ben

    Have you attempted this method with larger game birds yet? This sounds like it would be a great recipe with blue grouse, but due to a low number of them in my freezer I’m afraid to attempt something that I may botch. However, if you’ve had success with the larger birds, that might just give me the extra confidence I need to go ahead and try it!

  7. Nana

    Hey Mr. Hunter Chef Guy,

    I looked up your recipe here with a ginormous turkey in mind. Clearly, no pan sizzling is going to happen with my huge turkey. I need another plan. Can you help?

    My son butchered a friend’s turkey and brought it to my kitchen on a tray, skinless, and covered in clover, hay, and a few feathers. What to do now? And, I’m not even sure it’ll fit in my oven.

    I’m thinking I should 1. wash the bird, if I can even lift it into the sink. 2. de-bone it? or maybe halve it to oven roast at two different times. (Then I’d use your cranberry/rosemary sauce idea!)

    So, what should I do?

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