Any suggestions on cooking these partridge?

[7daysinaweek]

Picked these up last eve from a friends shoot.

I skinned them out today as I did not have time to pluck them and it is a long time since I have cooked a partridge.

How would you cook them?

[Dougy]

Last few i cooked i roasted, just basting with butter, nothing else just plain and simple. 

I did pluck them though, i would cover in foil to avoid drying out, i would even wrap individually with a knob of butter roast breast down.  

[Flashman]

https://www.bbc.co.uk/food/recipes/one_pot_partridge_with_69897/amp

i make this all the time. - the birds stay moist and who doesn’t love gin in cooking?

Edited November 8 by Flashman

[7daysinaweek]

Cheers chaps, I will try both of these.

 

 

[enfieldspares]

Barded and the backs dredged with seasoned flour dusted over using a sieve. Wrap in greaseproof and then wrap in foil. Unwrap and expose for the last fifteen minutes to brown after basting and dusting in a fresh lot of seasoned flour. Maybe half an onion and carrot in the chest cavity to again add some moisture because of the loss of the skin?

OTOH I have never tried spatchcocked partridge so maybe a chance to experiment. That way you can cook the bird mostly upside down until the last few minutes to brown off? But again some sort of dredging with seasoned flour?

Edited November 8 by enfieldspares