Game birds, such as partridge, are small, cook quickly and have a tendency to dry out during cooking. A partridge does best when cooked with liquid in order to keep the bird juicy. One bird typically weighs 1 to 2 lbs. and benefits from roasting or braising. Partridge can also be wrapped in fat or bacon, a preparation method called barding, to help keep moisture in during cooking. Serve partridge with potatoes and vegetables for a complete meal.
Roast
Preheat the oven to 350 degrees Fahrenheit.
Rinse the partridge under cool running water and pat it dry with paper towels.
Rub 1 tbsp. olive oil or butter all over the bird.
Season the partridge with your favorite herbs and spices, both on the outside and in the cavity.
Put the seasoned partridge onto a rack in a baking dish and pour 1 cup of water into the baking dish. Season the liquid with additional herbs and spices of your choosing.
Cover the partridge with aluminum foil, leaving space between the foil and the bird so air can circulate over the partridge.
Cook the partridge in the oven for 15 minutes.
Uncover the partridge and baste it with the juice from the baking dish. Cook the partridge, uncovered, for another 15 to 20 minutes.
Let the bird rest for five minutes before serving.
Braise
Preheat a flameproof casserole dish with 2 tbsp. olive oil on top of the stove over medium heat.
Rinse the partridge under cool running water and pat it dry with paper towels.
Season the bird inside and out with your favorite herbs and spices.
Sear the partridge in the casserole dish until it has browned on all sides.
Add 1 cup water or chicken broth to the casserole dish and season the liquid with your choice of herbs and spices.
Reduce the heat to bring the liquid to a simmer and cook the partridge, covered, for 30 to 45 minutes.
Let the partridge rest for five minutes before serving.
Tips
Bard the partridge before roasting it uncovered by placing uncooked bacon slices over the skin of the bird to cover it completely.
Put quartered pieces of lemon or orange into the cavity of the partridge before roasting.
Use chicken broth or wine, instead of water added to the baking dish for roasting partridge.
Brine the partridge before cooking to help retain moisture and create a juicy bird.
After searing the partridge in the casserole dish, remove and set aside, and saute cut vegetables in the juices for five minutes before putting the bird back in the dish to continue braising.
