help, ive got a partridge to cook?

Question

and havent got a clue how to do it, its only a small one just enough for one. does anyone have any ideas that dont involve red wine or cabbage? somthing simple will do. ive never had it before but ive just moved to Yorkshire and thought I would give it a try, help????

Answer 1

Cook it like you would chicken. In the oven covered in foil. Partridge can dry out so keep basting it and rest it before you serve it. Also as a Yorkshire lass myself you must have it with lots of veg, Yorkshire pudding and Gravy. yummy..

Answer 2

Andalusan Partridge

- Preheat oven to 325 F
- Rinse and pat dry : 2 partridges (3/4-1 pound each)
- Loosely fill cavities with about 2/3 of:
1 medium red onion, thinly sliced
2 bay leaves
- Truss the birds or tie legs together.
- Rub them all over with:
2 T sherry vinegar
Salt and ground black pepper to taste
- Place birds in a casserole or Dutch oven.
- Add remaining onions along with:
2/3 c dry sherry
1/4 c chicken stock
1/2 c olive oil
2 T sherry vinegar
1/4 c golden raisins
3 large cloves garlic, peeled
3 bay leaves
6 whole cloves
12 black peppercorns
1/2 t salt
- Bring to a boil, cover, and cook in the oven 1 1/2 - 2 hours until the birds are very tender.
- Discard bay leaves, remove birds.
- Serve at room temperature with a small amount of the cooking liquid spooned over the partridge.

This is recommended as an appetizer.

Answer 3

INGREDIENTS
4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
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 4

Yes, it's obvious. First cut down the pear tree. Stuff the pears with redcurrant jelly and the partridge with the pears. You will of course need oodles of potatoes, a few lords a'leaping and 3 French hens. There you have it, a meal fit for a King and, with the leaping lords and maidens milking, some entertainment to boot..

Answer 5

I would assume you cook it like a cornish game hen. (They are small like a pigeon too, ! per person). The way I have done them is just like a stuffed chicken only smaller. Stuff and roast it like a chicken or turkey only adjust cook time. 20 minutes or slightly more(30 tops) per pound of meat. Season with whatever you would do either of the aforementioned with.
I like to rub butter on the skin and sprinkle with poultry seasoning or MEAT MAGIC(Spice that Emeril sells) if ya can find it at your local grocery store. Giant Eagle sells it if there is one where you live. Art must be related to my nephew. EATS EVERYTHING with ketchup. lol

Answer 6

We had partridge for exmas .When its fillited give it a good wash then wrap in streakey bacon then roast it in the oven like you do most meats hope you enjoy it .It taste like turkey

Answer 7

throw ketchup on top & put in heated oven for 30 minutes.

Answer 8

is it in a pear tree??? I have no clue?? I guess you could bake it like a chicken

Answer 9

You will have to kill it first ! Otherwise it will make a mess in the oven !