Partridge (out of a pear tree)

[bigbadbarry]

You all did a great job for me last week with pheasant - this week I have partridge. Four nice little plump ones in my fridge. What should I do to make us a lovely dinner, please?

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Doesn't anybody know how to cook partridge? This could be a disaster if I am left to my own devices :)

All I know is they can be dry so are better suited to pot roasting or cooking with some sort of liquid.
Have just ordered some from our butchers and am thinking about cooking them in a tagine.

I managed it alone :) I pot-roasted following this recipe, sort of, except I didn't have any bacon or cabbage so I missed them out, and I added a bit of wine in the stock and then some damson gin and cornflour n the gravy at the end. Roast potatoes not mashed