the partridge family
December 25th, 2010
Partridge make a perfect alternative to turkey on Christmas day – they are particularly seasonal due to their inclusion in the song, “The Twelve Days of Christmas.”
I suggest cooking them in the same was as my pheasant recipe (particularly apt since they are relatives of the pheasant) or you could pot roast them as per my pigeon recipe.
hanging around
Partridges are game birds, but have a milder taste than pheasant – you would normally hang them with the feathers on, before plucking and drawing, for between 4 – 8 days. One partridge is required per person and they should be roasted for about 30 minutes wrapped in streaky bacon or barding fat. The fat or bacon can be removed for the last 10 minutes of cooking to allow the skin to brown.
I was lucky enough to have been given these by the farmer I buy vegetables from at the farmers market.
You can find some alternate recipes here:
It would only take me about 4 hours to draw a partridge… but them again I have been highly trained …. nevertheless I think 4 days is a bit protracted …!
I think I love you , but am I losing you, or just looking through the eyes of a dove …er…partridge!
It only takes a couple of minutes to draw a partridge, in culinary terms, however, you hang them for a few days to improve the flavour and texture of the meat.
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