Quail and Partridge

[Cheese Mechanic]

Dear All
A couple of queries if anyone can help.

Firstly, After too long I'm going to re-aquaint myself with the delicious Partridge. Can anyone suggest a tried and tested recipe? Its ages since I cooked it and all my books are in store. Anyone?

Secondly, I intend to try Quail, something new to me. Again, anyone have a tried and tested recipe(s) for this bird? As an aside, I assume that with this small bird, two make a portion?

TIA

[oddman]

Partridge - If the birds are already dressed. 1 per person. They have tendency to dry out like all game birds so pot roast

Fry diced bacon and onion in a big heavy casserole. When done turn it out. Fry the birds all over to get some colour one or two at a time. Take them out. If there's not much fat add in some butter and flour make a roux then add liquid (red or white wine, cider chicken stock) back in with the birds bacon and onion, bouquet garni and into the oven at about 160 for 1/2 hour 40 minutes.

I tend to get mine in feather when I or someone I know has shot them. I can't be arsed with plucking so breast them out. Flour egg and seasoned breadcrumbs fry them in butter until golden. Yum

Quail - these are farmed in the UK and not that special - I'd leave it to the restaurants to do them.

[Bill]

I roasted a couple of partridge at the weekend, 230 degrees for 25 minutes and then rested for 15. Use the wings and giblets to make a stock first for gravy.

[Mobile Chicane]

Game can be eaten a little pink (I do) so personally I'd heat the oven as hot as it will go, then give an (unstuffed) partridge 15 minutes.

[PositronicRay]

I've had partridge in restaurants some perfect some too tough to enjoy. I've tried at home roast and pot roast without much success (too tough).
I'd love to do some properly but a bit nervous after previous failures.

[PositronicRay]

PositronicRay said:

I've had partridge, quail & guinea fowl in restaurants some perfect some too tough to enjoy. I've tried at home roast and pot roast without much success (too tough).
I'd love to do some properly but a bit nervous after previous failures.

[pikeyboy]

I found this link on the BASC website

http://tasteofgame.org.uk/

[condor]

I roast whole partridge, breast down supported by apple segments with rest of apple in the cavity. Lighty cover with foil and in preheated 180deg C oven for 35 mins. Leave bird to rest on warm plate. Remove apples from cavity and mash with apples in roasting pan and make into the gravy.

[otolith]

I had a partridge the other week, which I stuffed with a mixture of breadcrumbs, chopped dried apricots, a lot of butter, ras el hanout spice mix, moistened with boiling water. I wrapped it in bacon and roasted in a hot oven for 30 mins. It tasted good, was cooked through, not at all dry, but maybe a little tough.

[Mobile Chicane]

Partridges (and quail) are also very good spatchcocked and given the 'tandoori treatment' on a searingly hot BBQ.