Tend to get quite a good supply of partridge throughout season, must admitt by half way through season we end up breasting them, rather than worry about plucking them all!! bit lazy i know but the ferrets enjoy the rest of the carcass Anyway with breasted partridge, we have started stuffing them under the loose flap of breast meat (goujons apparently) with a bit of sage and onion ready mix stuff; then wrapping them in streaky bacon, in the oven with any other seasoning you want Plus bit of sloe gin or the like! along with some oil, cover tin with foil and cook on med heat.
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