Partridges are Old World birds and are not native to North America, but many people use the term to refer to grouse. Six grouse species are native to Canada and, depending on the species, can be found in grasslands, boreal forest or tundra throughout the country. They were an important food source for many First Peoples, especially when big game was scarce.
Place grouse breasts and first amount of water and onion in saucepan. Bring to a boil. Reduce heat and simmer for 2 hours. With slotted spoon, remove grouse from pot. Remove meat from bones. Chop meat into small pieces and return to pot. Add carrots, remaining onion, remaining water and rice. Cover and simmer for about 20 minutes, until carrots are tender and rice is cooked. Stir in salt and pepper and serve. Serves 4.
Grouse breasts, rinsed and patted dry 4 4 Water 4 cups 1 L Chopped onions 1 cup 250 mL Chopped carrots 2 cups 500 mL Chopped onion 1 cup 250 mL Water 2 cups 500 mL Rice 1 1/2 cups 375 mL Salt, to taste Pepper, to taste