This slightly involved recipe works well with all upland birds, but is particularly good with Huns. The flavor that the small partridge adds to this is quite remarkable and you can make a small number of birds go a long way. This recipe calls for boneless meat, so as always, save the carcass in the freezer until you have enough to make a stock for soups or stews. Look for a soup recipe to be added to this site soon. It’s best to prepare all ingredients before proceeding with cooking.

- Larry Copenhaver

INGREDIENTS

• 2 or 3 huns [gray partridge], mountain grouse or prairie grouse, boned out and sliced into thin strips
• 2 TBS sesame oil
• 2 cloves minced fresh garlic
• 1 julienne (finely sliced) onion
• 1 julienne sweet green bell pepper
• 1 julienne sweet red bell pepper
• 2 celery ribs crosscut
• ½ Tsp dried parsley
• ½ Tsp five-spice
• ¼ Tsp ginger
• ¼ Tsp celery salt
• 1 small head Bok Choy, sliced cross grain
• 1 carrot sliced thin on the bias (angled)
• 2 C. sliced fresh mushrooms
• 1- 8 oz. can sliced water chestnuts
• 3 cubes, jellied ginger root, diced
• 1- 6oz. can mandarin oranges, drained
• 1 C. stemmed cherry tomatoes
• 12 oz. Sweet-n-sour sauce
• ¼ C. Teriyaki sauce
• 1/3 C. white wine

PREPARATIONS

• This is a typical stir-fry that works best in a Wok. Heat Wok on high. Add
  Sesame oil and allow to heat.
• Add meat and garlic and brown turning constantly.
• Add onions, peppers and celery, cover for a minute.
• Add spices.
• Stir and add Bok Choy, carrots, water chestnuts, and cover. Cook for a minute and stir.
• Add mushrooms and ginger root, cover, cook for a minute.
• Add wine; allow to reduce with cover off.
• Add sweet-n-sour and teriyaki sauces and allow reducing.
• Lower heat to low, add mandarin oranges and tomatoes.
• Cover, and turn off heat. Serve over bed of rice.

Enjoy!!!