From Hank Shaw – Hunter Angler Gardner Cook – from honest-food.net

“The best way to roast partridge, or grouse, or quail or even pheasants and small ducks, is, well, to not roast them at all. I know it sounds odd, but the most perfectly cooked small game birds come out of a sauté pan, not an oven.”

Get the Recipe – Pan Roast Partridge