This is a Scottish recipe. Partridge breasts are seared in bacon grease then roasted in a simple wine sauce and served with a rich gravy.
I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck - 26 Nov 2008 (Review from Allrecipes USA and Canada)
Very good recipe, can also be made in the slow cooker but with the bacon almost fully cooked before added. - 30 Jun 2006 (Review from Allrecipes USA and Canada)
Wonderful recipe. I've had trouble finding recipes for partridge, but now I need not look any further. The only problem is that the directions do not specify what to do with the garlic. I sauted it with the bacon (add garlic about half way through bacon cooking process so that it doesn't burn). - 30 Nov 2005 (Review from Allrecipes USA and Canada)