Partridge red rice and beans
 

The easiest way to get invited back to hunt good land is to make sure your host eats good. Made a dutch oven full of this recipe three times this past season, keeps me in the good graces....

One Pot Chucker (you can make this with any bird)
All Ones: (I'm not good at measuring when I'm in front of the fridge making up a recipe, but these are the easy numbers)
1 lb pheasant or chucker, cut in bits (if you only have breast, cut in a couple of chicken thighs for dark meat and the fat content)
1 lb chorizo, cut in bits (smoked saugage like kielbasa or Italian sausage all work depending on the flavor you want)
(I'm lucky to have rendered duck fat, goose fat, chicken fat and bacon fat in my kitchen most days.....if you must olive oil will do fine....haha)
1 lb (16oz)(2 cups) bag of yellow rice, or white rice(you can add turmeric or saffron or whatever flavor profile your looking for)
1 c. sm. dice onion (lots of veg, less rice)
1 c. sm. dice celery
1 c. sm. dice carrot
1 15oz. can red beans
1 48oz.(chicken stock) can of College Inn Chicken Broth (that will work for you)
1 tbsp fresh chopped thyme
1 tbsp garlic paste
1 tbsp tomato paste
1 tbsp chili paste
black pepper, few fresh grinds


Ceramic casserole or Dutch oven, medium high heat, melt fat.
Brown meat and sausage, remove, reduce to medium heat
Add onion,celery,carrot,garlic,tomato, chili, sweat down with lid on stirring often, do not brown, add thyme and grind pepper
Return meat to pan and add stock and beans, bring to a low boil, uncovered for 5-10 minutes to meld flavors.
Stir in yellow rice, reduce heat, cover, cook until liquid is absorbed and rice is cooked, flake with fork.