Partridge

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.

Other Partridge posts:

Red-legged Partridge (including plucking and dressing)

Partridges Pot Roasted

 

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About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Food, Game, Meat, Recipes and tagged , , , , , . Bookmark the permalink.

6 Responses to Partridge

  1. Audrey says:

    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 …!

  2. Audrey says:

    I think I love you , but am I losing you, or just looking through the eyes of a dove …er…partridge!

  3. Mad Dog says:

    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.

  4. Pingback: Thrush | Mad Dog TV Dinners

  5. Pingback: Red-legged Partridge | Mad Dog TV Dinners

  6. Pingback: Partridges – Pot Roasted | Mad Dog TV Dinners

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