Entree: United States – Great Plains – Prairie-Roasted Partridge with Plum Glaze and Red Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 2 whole partridges, approx. 1 lb (450 g) each
- 1 1/2 cups (300 g) red rice, uncooked
- 6 plums, approx. 1 lb (450 g) total

Instructions

1. Preheat the oven to 400°F (200°C). Rinse partridges and pat dry.
2. Pit and roughly chop the plums; place in a small saucepan and simmer gently until very soft and saucy, about 15–20 minutes, mashing occasionally to release juices; keep warm.
3. Place partridges breast-side up in a roasting pan. Spoon some plum sauce over each bird, reserving the remainder.
4. Roast partridges in the preheated oven for 25–35 minutes, basting with reserved plum sauce every 10 minutes, until internal temperature near the thickest part of the thigh reaches about 165°F (74°C) and juices run clear.
5. Meanwhile, cook red rice according to package instructions until tender; fluff with a fork.
6. Rest the partridges 5–10 minutes after roasting, carve, and serve over beds of red rice with additional plum glaze spooned over the birds.