So...tell me about game birds.
So, on a trip through the Irish country side with my sister the other day, I impulsively bought a partridge. I'm always fascinated by cooking things that I've never cooked before, particularly when they seem like things that would have been on King Arthur's table or something. :-P Thing is, I know nothing about cooking game birds. My cousins used to hunt pheasant when I was very little and my grandma would cook them. I recall them being delicious but I don't remember why and, being 5, I didn't soak up much of her technique. I don't really have any idea of what kind of meat I'm working with and what techniques would be best suited to it. So does anyone have any suggestions on how to make the best of my single, experimental partridge? I've been perusing recipes and some suggest roasting it, some suggest braising it, some suggest frying it etc. Bacon seems to be a major theme in many recipes. One thing I'm considering is that I don't have a very good oven or stove in my Irish apartment. My oven is extremely inaccurate and using it involves a lot of guessing. My range is, well, about as good as you can expect an electric range to be, which is not very good. I'm a little afraid to use any technique that requires too much precision but I want to make the best of my one bird. Anyone have any ideas?
Check out this Partridge Baked in Salt recipe from HAGC http://honest-food.net/
It bakes the partridge in Sel Gris, which is a salt that has a slightly different moisture content than regular table salt. Kosher salt could be used in a pinch, but there really is a notable difference in flavors.
We used the recipe for Cornish game hens, and they turned out great.