Air Arms Owners Club

Well after a cracking shoot on Saturday gone,i prepared my partridges last night. Some have gone in the freezer, a brace has gone to a mate and i put another brace in the fridge for use tonight. So tonights evening meal is quite a simple one. Partridge being a really tasty bird to eat,its best not to cover them in too many flavours i think. So its roast partridge on a bed of stir fried Savoy cabbage with Onions and smoked Bacon with a Port reduction. Yum Yum
ATB,
Pat

I've not eaten Partridge Pat, but that sounds real tasty mate

Partridge is indeed good to eat fresh. Even better in a pie with Nutkin. I don't subscribe to the hanging the game malarkey.

I'd definitely give a thumbs up for the partridge as very good eating but I would like to pose a question to Raj (or indeed anyone else that had any culinary success with them) namely what in the name of all that's holy is the trick in making squirrel palatable? I've tried various recipes over the years but the end result invariably goes to the dog I consider myself to be a reasonably competent cook but I've either never quite got it right or I simply don't like squirrel! I like to eat as much of what I shoot as possible but I'm rapidly losing my patience as far as tree rat "haute cuisine" goes

1. Go for young animals. Same applies for rabbit really.
2. Don't overcook.
3. Use plenty of butter/olive oil and lightly fry first to seal the meat. Then cook gently on low heat for a longer time rather than high heat for a short time.

Sous vide helps if you like that sort of thing.

Finally, be liberal with the flavouring agents like herbs and spices.

Raj wrote:Finally, be liberal with the flavouring agents like herbs and spices.

So it might not just be me then, they're naturally bland

Partridge is indeed a lovely game bird to eat Gordon. In fact i much prefer them to Pheasant. However for me Woodcock is the best of the lot.
Raj, i do hang all my game birds for around 2-4 days and no more. I find, particularly with Pheasant that it does improve the flavour over a freshly shot bird but it all comes down to personal taste and preference.
On the subject of Woodcock the traditional way to roast the bird is with the inards intact!! When the bird is cooked the cooked inards are then spread on toast and served with the bird. I pass on that one!!! not for me.
Tonights tea was yummy by the way Could'nt resist a large glass of port to wash it down with. Seemed a shame not to have a glass when i had it out to cook with
ATB,
Pat

Pat...pass the port

BBF