The November hatch is complete! As expected, the Chukar Partridge hatch finished up the Sunday after Thanksgiving. This fantastic photo was taken by one of our many family helpers that weekend. Brother-in-laws rock! Again we did better than expected (for this late in the season) with over 82% hatch rate! They currently are happily brooding away and will be mature the 1st week of April. Most are already spoken for, but we still have some available to reserve for spring - call Mark at 651-245-6405.
Meanwhile....these are some of the mature Chukar Partridge that we have on hand. They are thoroughly enjoying the snowfall we have gotten and don't seem to mind the temps at all. The same can't be said of Mark and I. But this is Northwest Wisconnie, so we will layer up and grin and bear it (probably with a flask of whiskey in our pockets). You can't see them as they have been cropped out, but we do have 2 pear trees in the background of this photo. And we were lucky enough to get a beautiful harvest of pears. Unfortunately, pears start to ripen immediately when you pick them (which was Sept for us), so we won't be able to have fresh pears with our Chukar Partridges. Fortunately, I did freeze some of them, so we will be able to use them for the mouthwatering recipe I found below.
Doesn't this dish look scrumptious? Please do not lick your computer screen - no matter how tempted. This recipe for Roast Partridge with Pear and Thyme is the perfect holiday menu to try this season. I mean - look - it's got bacon too. Everything is better with bacon, right? Anyway, what a great way to mix two holiday favorites of ours - roasted Chukar Partridge and home-grown pears. Check out the recipe here at London Unattached and let us know what you think! Call Mark today to reserve some of our mature birds so you too can make this treat for the holidays 651-245-6405. You can bet that we will be trying it ourselves in the next week or two.
Until next time....Cheers!
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