I bought a brace of partridges (£7) from Willowbrook Organic Farm at East Oxford Farmer's Market. I always rather like the idea that someone very wealthy has already paid £25 for the privilege of shooting it, making game one of the cheapest of meats.
Following Rick Stein's Pot-roasted partridge with cabbage and chestnuts
Boiled potatoes, parsnips and carrots, then roast in goosefat.
Browned partridges, panacetta and shallots in goose fat.
Cut cabbage into eights, fried in wok, then added boiling water and bouillon powder.
Added cabbage and stock to casserole, ensuring that partridges are clear of water.
I think it was rather undercooked. Either way this is a dish back on the back burner. Whilst there were some good flavours no one really liked the meat.