There will be good eating ideas posted here by me and I hope others who want to add their bit of expertise and good taste for everyone to enjoy.  The ones I post are tried tested and second helping quality receipies.  The spices to add are only a starting point as everyone has different tastes, try the original then have fun.

Ribs and Tit

This is a way to cook partridge, grouse, even chicken breasts that results in a great meat course with potatoes, pasta or rice.

Start with five partridge breasts, filleted and then cut five stripes along the lenght of each one.  Set aside to dry for a minute.  In a large fry pan add 2 tablespoons of cooking oil and once the oil is medium hot add about 800 grams of pork short ribs, separated into pieces and brown them.  While they are browning add a touch of pepper, a generous helping of Montreal Steak Spice and when the short ribs are starting to brown well add the partridge breast slices.  Brown well, being sure to flip often to avoid burn.  Once the meat is all golden brown add two cans of cream of mushroom soup, 1/2 can of water, a 1/2 of a large red and green pepper, try a yellow 1/2 sometimes,  and a medium white onion.  The peppers and onion are diced before adding. Add at this point one pouch of onion or onion/mushroom soup mix and stir well.  Stir often and lower the heat to simmer and cover.  Leave gently simmer for 3 to 5 hours, you can try a breast chunk for tenderness. A half hour before feeding time add 1/3 to 1/2 teaspoon of garlic powder.  You may have to add water occasionally, but leave the sause thick.  Serve with your favourite, potaotoes, pasta or rice.

This will feed five hungry guys if you add crusty rolls and a veggie on the side.  Out camping I use canned green peas, at home I use either baby carrots or frozen/fresh green peas.  Be sure to save a piece of crusty roll to wipe the fry pan after it's all gone!