Birdies waiting to be eaten: how to by the expert chefs?

Question

I have got a Partidge breast and a Wood Pigeon breast waiting to be eaten tomorrow. What to do with them?

If the worse comes to the worse, I will probably pan fry them neat and eat them with savoury rice, couscous or crinkled oven chips (=French Fries for the Americans).

Or I might marinade the Pigeon in soy sauce. Or I could do a stir-fry. Bedtime in England, so I do not have think it out straightaway

Answer 1

its just the breast you got, so they going to dry out - wrap them in streaky bacon to baste them while they are cooking. put some foil on top of the dish to kind of roast/steam them, so all the moisture kept in, you can always crisp up the skin in the last wee while o cooking to give it colour, if they have skin that is! personally i would brown them with onions and then fire in a dish with garlic and any root veg i had hanging about, cover to get a nice stock to make gravy with and have a lovely game stew
hmmmmmmmm where do you live? its ages since i had either of these birds lol

Answer 2

these types of game do not need long in the pan when i cook wood pigeon breast it is only a 45 second flash fry then de glace the pan with red wine drop some wildmushrooms in (tesco) 1 minute later place the pigeon back in the pan toss it and serve game chips go well with this. 4 partridge do the same just 15 seconds longer!!!

Answer 3

I am sure there must be some fantastic reciepes for such lovely game. Look up the River Cottage site, he is always cooking really marvellous reciepes with game