Attached to this blog should be a photo of the mother partridge with her 3 little chicks, and poppies outside a Norfolk cottage. The wildflowers were wonderful, as were the fluffy clockwork chickens. I was reminded of a poem by Donna Williams in which she talks of hens on their 'stickletti legs'.
A detailed guide on How to Cook Partridge.
ReplyDeletehttp://www.gourmetfoodsource.net/how-to-cook-partridge.htm
Partridge - ideal for roasting whilst mature birds are best kept for stews, pies and braises.