CHAOS THEORY AND ROAST PARTRIDGE
The best way to roast partridge, or grouse, or quail or even pheasants and small ducks, is, well, to not roast them at all. I know it sounds odd, but the most perfectly cooked small game birds come out of a sauté pan, not an oven.
Author: Hank Shaw
RECIPE FROM “PHEASANT, QUAIL, COTTONTAIL” by HANK SHAW
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