We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I suppose "Partridge" could refer to Ruffed Grouse, Chukar, Huns, Red Grouse or any little chickeny bird. Even Cornish Game Hens or chicken. This was very good with my Chukars.
Grilled Partridge with Wild Mushrooms and Hazelnuts 4 Partridge 4 Tbs. Olive oil 2 Tbs. Chopped rosemary leaves 3 Tbs. Cider vinegar 4 Tbs. Extra virgin olive oil 4 Cloves garlic, thinly sliced 1 lb. Oyster mushrooms (3-4 supermarket packages), stems removed, sliced 1/2 inch thick 1 lb. Porcini (or crimini or baby bella) mushrooms, slice 1/2 Inch thick 1/4 cup Fresh (blanched) hazelnuts, roughly chopped 1/4 cup Chopped scallions
Remove backbones from partridges with game shears or heavy scissors and place partridges in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated.
Preheat grill. Place partridges breast side down on grill (indirect heat) and cook 8 minutes.
Meanwhile, in a 12-inch sauté pan, heat oil until smoking. Add garlic and sauté until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter.
Turn partridges over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve.