2 (4 lb.) partridges
4 sm. onions
5 tbsp. olive oil
1/2 c. flour
1 clove garlic, chopped
1 c. canned tomatoes
1 c. sliced mushrooms
1 lg. green pepper
Salt & pepper to taste
4 sm. onions
5 tbsp. olive oil
1/2 c. flour
1 clove garlic, chopped
1 c. canned tomatoes
1 c. sliced mushrooms
1 lg. green pepper
Salt & pepper to taste
Preparation:
Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.