posted by Southern 12-25-98 9:14 AM
Roast Partridge
Clean birds, then wash with salt and water. Stuff with wild rice or bread dressing. Truss and rub with butter. Wrap each bird in three slices of bacon, then wrap in foil. Place in roaster and bake until tender (about 1-1/2 hours) at 325 °F.
Partridge Casserole
6 partridge
12 slices of bacon
6 slices of cooked ham
1/2 cup brandy
1/2 cup butter
3/4 cup beef stock
2 1/4 cup orange juice
Salt and pepper, to taste
Preheat oven to 400° F.
Clean, wash, stuff, and truss partridge. Cover breasts with bacon slices. Line casserole with ham slices. Arrange birds in casserole, then cover.
Cook over low heat for 15 minutes. Remove cover to pour brandy over birds. Cover again and bake
for 20 minutes at 400 °F. Remove birds and ham. Skim off fat, then strain pan juices.
Gradually add butter and beef stock to juices, stirring constantly while bringing them to a boil. Add orange juice, salt, and pepper. Return birds and ham to sauce, then serve.
Partridge Cutlets
Clean and wash birds. Cut breasts into slices. Shake in a bag with flour seasoned with salt and pepper. Dip in beaten egg.Dip in bread crumbs. Deep-fry or fry in butter until done.
Coated Partridge Breast Fillets
1 or more partridge breasts
Milk, as required
2 to 3 eggs
1 to 3 bags of potato chips
Clean and wash birds, separate breasts, then remove meat from breast bones. Combine milk and eggs. Crush or grind
potato chips as finely as possible. Soak breasts in egg and milk for a few minutes, then coat with ground potato chips. Fry over low heat.
SOURCE: Sports & Recreation: Hunting, Fishing, Skiing, and Recipes ttp://www.geocities.com/Yosemite/Geyser/7080/index.html#partridge_recipes