Place in a heavy-bottomed pot (like a Dutch oven) with shallots, carrots, and a little chicken stock or white wine.

Since partridge is a lean, wild bird, achieving a tender result requires specific techniques. 1. Preparation and Cleaning

To get that "perfect" result, choose one of these two paths:

If fresh, many hunters suggest hanging the bird in a cool place for 2–3 days to tenderize the wild meat.

Wrap the breast in (barding) to prevent the lean meat from drying out. Roast at 200°C (400°F) for about 20–25 minutes.

Add crushed garlic, fresh thyme, rosemary, and cracked black pepper.

Thoroughly clean the interior and remove any remaining feathers. Wash with cold water and pat completely dry; moisture is the enemy of a good sear. 2. The Marinating Secret