Partridge recipes

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a pan filled with meat covered in sauce and garnished with green herbs next to utensils

This recipe is rich, comforting and the perfect way to use these delicious little birds. Jointing the partridge brings the opportunity to cook the legs and breasts for different lengths of time, ensuring that every piece is perfectly cooked.

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there is a bowl of soup with meat and dumplings in it on the table

Pheasant is the natural analog for the dish, but I’ve made it with ruffed grouse, too. Partridge, wild turkey, quail or even squirrel or rabbit would work well here, too. Squirrel and dumplings is actually a classic recipe in parts of the South. | Hunter Angler Gardner Cook @huntgathercook #pheasantrecipes #wildgamerecipes #uplandbirdrecipes #pheasant #dumplingrecipes #pheasant #hankshaw #huntgathercook

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fried pheasant on a white plate with pickles and sauces next to it

Yes, you fry pheasants! Here’s a recipe for pickle-brined, fried pheasant you’ll love. Works great with skin-on or skinless birds, as well as grouse or partridge. So I’ll give you the caveat first: If you really want to enjoy fried pheasant as if it were chicken, you will want to use only young birds. There are three “tells” that you have a young bird: | @huntgathercook #hankshaw #pheasantrecipes #pheasanthunting #howtocookpheasant #friedpheasant

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