Many Americans have probably never had a partridge, and only know them from the Christmas song. Today I'm lucky enough to have wild Scottish red-legged partridge that come from a weekend estate hunt in Scotland.
If you're purchasing them here in the states, you must be careful, as what is called a partridge is often a ruffed grouse or bobwhite quail, and in the American south they are sometimes mistakenly called pheasants.
Young partridge has a mild flavor and pale, tight meat. They are quite small and many adults could eat two at a sitting, although we typically eat one each and have other side dishes. For wild game, they have a mild taste with the legs being dark meat and the breast white. The meat is much tighter than farm raised hens.While I'm doing a basic roasted method, there are many ways to prepare partridge and you may want to consider this list of popular methods.
Advance Preparation: Thaw in the refrigerator for 1-2 days in their packaging if frozen. When thawed, rinse the birds and pat dry. A few hours in advance of roasting or even overnight (up to 24 hours), salt the birds inside and out and set on a plate in your refrigerator uncovered. Check to see if there is organ meat stored in the cavity as is sometimes done. If so remove it and use in a side-dish for bread/rice dressing or discard.
Ingredients
Young partridges (1 to 2 per person)
Soft butter
Salt, pepper
Rosemary, thyme or other favorite seasonings
Cured pork such as pancetta, Serano ham, prosciutto or bacon*
*Note: Most Europeans use Serano ham or prosciutto, which I have done for these photos. However, thin American bacon (streaky bacon the Europeans' call it) provides more fat and better protection from overcooking than does the very thin slices of prosciutto.
Instructions
Preheat oven to 425F degrees. Remove the birds from the refrigerator dry brine 1 hour before roasting brushing off any remaining salt and let sit on a plate to come to room temperature. Butter the birds all over and even under the breast skin by carefully running your finger underneath coated in butter. Do not tear the skin. Season with salt, pepper and other favorite seasonings all over the outside, like finely chopped fresh rosemary or thyme. Place a sprig of these herbs in the cavity. Place the birds on a rack in a roasting pan.
Drape the breasts with the cured pork to protect them from drying out while roasting. Roast for 20 minutes and check for doneness with a temperature probe. You may remove the cured pork or let it remain and serve it in tact. Finish cooking, usually another 5-10 minutes or so until they reach 160F degrees in the thigh. (Total roasting time is usually about 30 minutes.) Remove from oven and let rest 10 minutes, then serve 1 to 2 whole birds per person.
If you're purchasing them here in the states, you must be careful, as what is called a partridge is often a ruffed grouse or bobwhite quail, and in the American south they are sometimes mistakenly called pheasants.
Young partridge has a mild flavor and pale, tight meat. They are quite small and many adults could eat two at a sitting, although we typically eat one each and have other side dishes. For wild game, they have a mild taste with the legs being dark meat and the breast white. The meat is much tighter than farm raised hens.While I'm doing a basic roasted method, there are many ways to prepare partridge and you may want to consider this list of popular methods.
Advance Preparation: Thaw in the refrigerator for 1-2 days in their packaging if frozen. When thawed, rinse the birds and pat dry. A few hours in advance of roasting or even overnight (up to 24 hours), salt the birds inside and out and set on a plate in your refrigerator uncovered. Check to see if there is organ meat stored in the cavity as is sometimes done. If so remove it and use in a side-dish for bread/rice dressing or discard.
Ingredients
Young partridges (1 to 2 per person)
Soft butter
Salt, pepper
Rosemary, thyme or other favorite seasonings
Cured pork such as pancetta, Serano ham, prosciutto or bacon*
*Note: Most Europeans use Serano ham or prosciutto, which I have done for these photos. However, thin American bacon (streaky bacon the Europeans' call it) provides more fat and better protection from overcooking than does the very thin slices of prosciutto.
Instructions
Preheat oven to 425F degrees. Remove the birds from the refrigerator dry brine 1 hour before roasting brushing off any remaining salt and let sit on a plate to come to room temperature. Butter the birds all over and even under the breast skin by carefully running your finger underneath coated in butter. Do not tear the skin. Season with salt, pepper and other favorite seasonings all over the outside, like finely chopped fresh rosemary or thyme. Place a sprig of these herbs in the cavity. Place the birds on a rack in a roasting pan.
Drape the breasts with the cured pork to protect them from drying out while roasting. Roast for 20 minutes and check for doneness with a temperature probe. You may remove the cured pork or let it remain and serve it in tact. Finish cooking, usually another 5-10 minutes or so until they reach 160F degrees in the thigh. (Total roasting time is usually about 30 minutes.) Remove from oven and let rest 10 minutes, then serve 1 to 2 whole birds per person.
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