Having had the experience of hunting wild duck, goose, partridge and grouse, its ineresting just "what" people do with the meat so "harvested"...
Lifter:
A rich wine, mushroom & pearl onion sauce makes this dish true dinner-party fare. This sauce cries for crusty bread at the table so as not to lose a drop of its savor! I have served this meal with steamed carrots, white turnips, and broccoli florets; followed with a Boston lettuce salad dressed by a light lemony vinaigrette.
Partridge Bourguignonne
2 small partridges
salt & pepper
3 sprigs fresh thyme
1 large garlic clove
2 Tbsp clarified butter
8 fl. oz. dry red wine (Use a wine relatively low in tannin, such as Côtes du Rhône)
8 fl. oz. chicken stock
1 tsp tomato paste
¼ tsp salt
pinch of pepper
2 sprigs parsley
1 bay leaf
1 5-inch rib celery
3 strips bacon
¼ lb. each pearl onions & mushrooms
2 oz. unsalted butter
1 flour
French or Italian-bread croûtons, for garnish
Wipe partridges inside & out with damp cloth. Cut off necks. Season each cavity lightly with salt & pepper.; add 1 sprig thyme & ½ garlic clove per cavity; truss birds firmly.
In heavy saucepan, heat clarified butter. Dry partridges thoroughly and, over med-high heat, brown them on all sides. Turn birds breast-sides down; add wine & stock, stir in tomato paste, salt & pepper. Tie remaining sprig of thyme with parsley, bay leaf & celery, add to pan.
Bring to boil; cover, reduce heat, simmer 10 minutes. Turn bird onto backs, simmer 10 minutes longer.
Meanwhile cut bacon into pieces. In medium saucepan, boil 1-inch of water, add bacon, boil 1 minutes, then drain, leaving bacon in pan.
Peel onions, score “X” in bases. Wipe & trim mushrooms. Melt 1 oz. butter in pan with bacon; add onions & mushrooms; sauté 5 minutes, stirring frequently. Add to partridge; simmer, covered, 30-40 minutes, or until partridges are tender. Turn birds once or twice as they cook. Taste & adjust seasoning. Blend together the remaining butter w/ flour; whisk into sauce.
To serve: Untruss partridges and transfer to deep, warm serving dish. Spoon sauce with onions & mushrooms over & around birds; garnish with croûtons.