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"Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate...."

Ingredients: cooked ham, dry white wine...

Ingredients: ground cumin, Rotel Tomatoes...

"From Clean Eating Magazine. This was really flavorful! I made it with seitan pieces and skipped the oil. The relish would be great over chicken too."

Ingredients: orange bell peppers, fresh thyme...