I have never cooked partridge before and have no idea how to cook it, however, Dorris was out until late, not a lot in the fridge, and a brace of partridges from last Saturday.
Anyhow, I prepared and trussed the birds, wanged them in a cassarole dish, threw in some whole mushrooms, a couple of small onions off the allotment, a few cloves of chopped garlic, a couple small potatoes, sprinkled with salt, black pepper, dried parsley, a drizzle of olive oil, and a tin of carling.............cooked it for about and hour....... and to my utter amazment it turned out bloody lovely!!!!!!!
I do