I hve been given whole partridges. How do I prepare them for cooking?

Answer 1

I believe a partridge is the same as a grouse...best game bird I ever had....my mom used to roast them just like chickens but I found this old scottish recipe for you...

INGREDIENTS
4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
1 box toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
1 pinch freshly ground black pepper to taste
3 tablespoons all-purpose flour
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Answer 2

Partridges with Cabbage

1 x Partridge per person
1 med Cabbage, shredded
2 oz Butter, lard or bacon fat
Salt
Black pepper, freshly ground
1/4 tsp Paprika
Juniper berries
1/2 pt Double cream

Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes