December 25th, 2010
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)