Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chukars or 2 pheasant or grouse
  24                    oysters with liquid
     1/2           cup  shallot -- chopped
     1/2           cup  celery -- chopped
  12       tablespoons  butter
  6        tablespoons  flour
  1                cup  heavy cream
  2        tablespoons  sherry
                        salt and pepper
     1/4      teaspoon  tarragon
     1/2      teaspoon  nutmeg
  1         tablespoon  lemon juice
  1         tablespoon  lemon rind -- grated
                        pie crust or bisquick mix
  1                     egg -- beaten

Preparation:

In a stew pot cover chukars with water and stew over low heat until tender(about 30 minutes). Save broth but remove partridges to cool. Now or later, drain oysters and save liquor. Saute shallots and celery in butter until soft, then stir in flour. Add 1 cup chukar broth, 1 cup oyster liquor, and cream whisking, simmer until it thickens. Stir in sherry, salt, pepper, tarragon, nutmeg, lemon juice and rind. Remove meat from chukars and put in buttered 3 quart casserole with oysters. Pour sauce over and cover with rolled pie dough. Bursh top with beaten egg and puncture with fork. Bake at 400 degrees for 30-40 minutes or unitl crust is brown.

Nutritional Information:

400 Calories (kcal); 39g Total Fat; (86% calories from fat); 3g Protein; 11g Carbohydrate; 148mg Cholesterol; 269mg Sodium