Directions:

[1] Preheat the oven to 275 degrees. With a sharp knife remove the legs with thighs attached from the partridges. Remove and discard the wings. Breast the birds, and refrigerate the meat until later.
Place legs in as small a pan as will comfortably hold them ( a loaf pan is one good option to try). Cover with 2 cups of olive oil. (You may need more or less olive oil than this, depending on the size of your pan; the key is to submerge the legs. Or use duck fat, like Brock does, or even lard.)
Cook in the oven for 1 1/2 to 2 hours, or until the meat is tender enough to fall off the bones. Remove the legs from the oil, let cool, and refrigerate until ready to use.

[2] Make the almond cream: Toast the almonds by spreading them in a heavy skillet over medium heat and shaking or stirring them until just golden. Reserve 1/4 cup of the almonds, and place the remaining 1/2 cup in a saucepan with the cream. Bring to a simmer over medium heat, stirring, then remove from heat to cool. Allow the mixture to steep overnight or for several hours in the refrigerator. With the reserved 1/4 cup of almonds, make a powder by grating the almonds on a Micro plane or pulsing in a spice mill or food processor.

[3] Make the sauce: Heat 2 Tbsp. olive oil in a medium saucepan over medium-high heat. Sauté' the carrot, celery, and onion until deeply golden, about 8 minutes. Add the port wine and cook, stirring, until the liquid is nearly evaporated. Add the chicken stock and half of the huckleberries and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the sauce has thickened.
Strain the sauce, discarding the vegetables, and return to the stove. Whisk in 2 Tbsp butter, salt and pepper to taste, and keep warm. (You can also make the sauce the day before, and reheat to serve.)

[4] About 30 minutes before serving, preheat the oven to 350 degrees. Strain the almond cream, discarding the almonds, and gently warm in a small saucepan. Place the reserved partridge legs in a pan and put them in the oven to reheat.

[5] To make the kale: Add 2 Tbsp. olive oil to a sauté' pan over medium-high heat. Sauté' the kale until it begins to wilt, about 3 minutes. Add 2 Tbsp. butter and squeeze the lemon juice onto the kale. Add salt and pepper to taste.
Reduce the heat to medium and cook, stirring, until the kale is tender; if it starts to scorch, add water. (If using tougher, regular kale, add 1/2 cup water with the butter and lemon juice, and cook, covered, for 5 minutes, then cook uncovered until the liquid evaporates.) In the meantime, add the remaining huckleberries to the sauce and return it to a simmer.

[6] To make the partridge breasts: Add 2 Tbsp. olive oil to a sauté' pan over medium-high heat. Season the breasts with salt and pepper and set them skin side down to sear until the skin is brown and crispy. Then flip the breasts and continue to cook for several more minutes, until the meat is cooked through. (Slice into one to check. The meat should have a faint blush of pinkness remaining.)

[7] To assemble the dish: Pour about 1/3 cup of the warmed almond cream onto each plate. Add some of the kale, and top with the partridge legs and breast. Spoon the sauce over the partridge, berries and all, and finish with a dusting of the reserved almond powder.

Serves 4

INGREDIENTS:

• 4 chukars (or other upland birds) at Let It Fly!
• 2 cups (at least) plus 6 Tbsp. olive oil
• 3/4 cup slivered almonds
• 1 1/2 cups cream
• 1 carrot, chopped
• 1 stick celery, chopped
• 1/2 onion, chopped
• 1/2 cup port wine
• 2 cups chicken stock
• 1 cup huckleberries (or wild blackberries
• 1 1/2 lb. red Russian kale (or other kale), stems and center ribs discarded and leaves coarsely torn
• 4 Tbsp. butter
• Juice from half a lemon
• Salt and freshly ground pepper to taste
  

Want Chukar? Get it at Let It Fly, cook it and serve!!