Partridge 19535


These are very small game birds; each partridge will serve only one person.

They have a fine flavour and texture but, because plain roasting tends to dry them somewhat, pot-roasting or braising is a better bet to keep them moist and succulent.

Traditionally, the French have served partridge with cabbage and I like to serve them braised with red cabbage and a flavouring of garlic and juniper.

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