not inspired to write much about this even though it was extremely nice and made me vow to buy more game. i suppose it's because it's not really a recipe as such - more a reminder to myself about how to cook it. (i like looking back at what i have been cooking over the year. it makes me realise that what we eat is pretty seasonal and the blog becomes a diary of the year. it also surprises me what weird and wonderful things i could be bothered to make.)
partridge, in actual fact, isn't very gamey at all. it does smell a bit funny uncooked - kind of like it's gone off - but that's presumably because it has been hung properly. once out of the oven, it's succulent and sweet and really very tasty.
the recipe i used, which was mark hix's, said to cook the partridge for fifteen minutes. we found this was not enough so we doubled the time. they were not overcooked at all - though if you like your partridge pink, perhaps stick to hix's recommendation.
salt and pepper
about 50g butter
preheat the oven to 220C. season the birds generously and then rub the butter all over them. place them in a roasting tray and cook for 30 minutes, basting once or twice. allow to rest properly - at least ten minutes - before eating.