Peppered Hungarians

Hungarian partridge split, floured, and browned, then braised in a Dutch oven with a generous amount of bell peppers, pimentos, onions, and a splash of dry sherry. This is a hunter’s recipe through and through, designed to coax tenderness out of lean, compact game birds.

Browning the flour-dusted halves first builds a crust that thickens the braising liquid as it cooks. Add the garlic and onions to the skillet while the birds are still searing so they pick up the browned bits from the pan. Everything transfers to a Dutch oven with the peppers, pimentos, sherry, and water for a long, gentle braise.

The bell peppers and pimentos break down into a sweet, soft sauce that coats the partridge. Forty-five minutes is usually enough, but wild birds vary. Test by pulling on a leg joint. When it moves freely, the meat is tender.

Pro Tips

• Dry the partridge halves before flouring. Wet skin won’t brown properly and the flour turns gummy.
• Don’t skip the browning step. Flour-dusted birds go straight from skillet to braiser, and that seared coating is what gives the sauce body.
• Use dry sherry, not cooking sherry. Cooking sherry is loaded with salt and tastes harsh.
• Let the braised birds rest in the sauce for 10 minutes before serving so they reabsorb some liquid.

Variations

• Substitute Cornish game hens or quail if Hungarian partridge isn’t available in your area.
• Add a tablespoon of sweet Hungarian paprika for a more traditionally Hungarian flavor profile.
• Serve over egg noodles or with crusty bread to soak up the pepper sauce.