This was delicious. My boss went hunting on Thursday and yesterday presented me with two partridges and I had no idea of what to do with them, but thought your recipe sounded pretty good. Obviously I cut the recipe in half as I only had two. I blanched some wedges of savoy cabbage and then reheated it at the end in the sauce. I also used small whole peeled shallots instead of the onions. My boss was very pleased with the results. He told me he was not overly fond of partridge but I had converted him as he had really enjoyed the flavour of this dish. Thanks very much for saving my "bacon" so to speak and giving me a wonderful way to cook what has become to him a new favorite! I served it with mashed potatoes and steamed green beans on the side.