Panfried Partridge
Yield: 4 servings
1 c White grapes (to make 1/4 to 1/3 cup grape juice)
2 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dried thyme leaves
8 qt Split and flattened
1/2 c (1 stick) unsalted butter
1/2 c Virginia ham, cut into 2 by 1/4 inch matchsticks

First, make the fresh white grape juice. Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer.

Combine the salt, pepper, and thyme, crushing the thyme with your fingertips. Sprinkle both sides of the birds with the seasonings. Melt the butter in a large skillet over medium heat until it foams and just begins to brown. Add the Partridge, skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. Take the pan from the heat and let the Partridge rest, covered, for about 10 minutes. Arrange the Partridge on a platter and sprinkle the ham from the pan over them.

Pour the fat from the pan. Add the grape juice (you can also use water, if you prefer), and bring to a boil. Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. Pour over the quail and serve.

Brandied Partridge
Serving Size 2 to 4
Preparation Time 0:45
4 Partridge
1 Stick Butter - clarified, divided
1/2 C Currant Or Apricot Jelly
Dash Of Salt
2 Tbsp Brandy -- or to taste

Cut Partridge into serving pieces, using breasts only or breasts and legs if you wish. Brown slowly in 1⁄2 of butter for about 1⁄2 hour. When nicely browned on all sides, push to one side and add currant or apricot jelly to the drippings. Add remainder of butter, a dash of salt, and stir well while the jelly melts. When sauce is well blended, spread the browned pieces of quail out again and baste with the sauce. Cover and let simmer until meat is fork tender. Skim off fat and add brandy to the mixture. Amount depends solely upon taste preference. Stir in brandy just until heated and serve.

Partridge in Wine-Herb Sauce
Serving Size : 6
12 quail
3 tablespoons flour
salt and pepper
1 large onion -- sliced
2 slices smoked bacon -- diced
1 clove garlic -- crushed
1 - 4 oz can sliced mushrooms -- drained
1 bay leaf
1/2 teaspoon leaf thyme
1/2 cup beef broth
1/2 cup dry white wine
chopped parsley

Coat Partridge with a mixture of the flour, salt and pepper. Place onion slices in Crock-Pot; top with Partridge. Cover quail with diced bacon. Add remaining ingredients except parsley. Cover and cook on Low for 7 to 9 hours.

Remove Partridge to a heated platter and sprinkle with parsley. Thicken sauce, if desired, and spoon over Partridge.

Apricot Basted Partridge
Servings: 4
1 c Apricot Basting Sauce*
36 oz Partridge; 6 Birds
6 ea Bacon Slices

Prepare Apricot Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each Partridge in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with Partridge.

*Apricot Basting Sauce
1/2 cup Apricot Jam
1/4 cup Apricots; Dried -- Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.

Partridge Roasted With Vanilla, Coffee And Spices
Serving Size : 6
12 Partridge
1 Tablespoon white sesame seed
12 black peppercorns
20 coriander seeds
3 whole cloves
2 juniper berries
1-inch piece of cinnamon stick
1 small bay leaf
3 tbsp freshly ground espresso coffee - ground very fine
1 tsp salt
2 tsp sugar
3 tbsp light olive oil

Preheat oven to 300 degrees. On a baking sheet arrange in separate piles, the sesame, peppercorns, coriander, cloves, juniper berries and cinnamon and toast until the sesame seeds are golden colored (about 25 minutes). In a mortar and pestle or a hand coffee grinder, finely grind the toasted spices along with the bay leaf. Add the coffee, salt and sugar and continue grinding till all is well pulverized. Lightly rub the spice mixture over the skin of the quails. Cover and refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the Partridge for about 5 minutes, browning on all sides. If necessary, do in two batches and keep quail warm while completing the cooking. Partridge should be cooked medium rare and still be juicy and pink.

Serve two Partridge per person in a pool of the vanilla scented butter sauce*. Garnish with thinly sliced parsnips which have been quickly deep fried until crisp and sprigs of mint.

*Vanilla Scented Butter Sauce
3 Tablespoons shallots - chopped
1/2 Cup mushrooms - sliced
3 Tablespoons unsalted butter
3 Cups flavorful Partridge or chicken stock
1 Cup dry white wine
2/3 Cup heavy cream
1 3-inch vanilla bean - split
1 Tablespoon lemon juice
Salt and freshly ground black pepper

Saute the shallots and mushrooms in 2 tablespoons of butter till lightly browned. Add stock add wine and reduce by half. Add cream and vanilla bean and reduce again to a light sauce consistency. Strain. Scrape the soft center of the vanilla bean into the strained sauce. Correct seasoning with drops of lemon juice, salt and pepper. Whisk in remaining butter in bits. Hold the sauce in a warm water bath until serving time (up to 2 hours).