Title: Partridge Stew
Categories: Native
Yield: 1 Recipe

3		Partridges
6	tb	Bear grease
1/2	tb	Coltsfoot salt
1		Handful mint leaves chopped
1		Handful miners lettuce
4		Wild onions

Skin and draw the partridges. Wash real good inside and outside. Put the partridge on a long stick and brown over the oppen fire. Baste the ppartridge with bear grease until it is golden brown. Put the partridges, the rest of the bear grease, miners lettuce leaves, onions, coltsfoot salt, and mint in the pot and cover with cold water. Place the stone basket in the pot and add the red hot stones. Bring the water to a boil by adding more hot stones. Keepp it at a slow boil for 2 hours, stirring once in a while. If you want to you can thicken the stew with some flour. Can be served on hot griddle cakes.

See: ASSINIBOIN HOT STONE COOKING

Source: "Indian Cookin'", compiled by Herb Walker, 1977

previous

next