A upland plate: partridge and skillet greens, cooked with a close eye and a hot pan.
Brine or season the partridge well ahead and pat the skin completely dry for a crisp finish.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Upland & Small Game
Members
Slow and simple chukar with bacon and onions, full of deep, wood-smoke flavor.
Upland & Small Game
Free
Pheasant thighs done right: with cream gravy, with real technique and a good rest.
Upland & Small Game
Members
Honest whole quail with cream gravy, done the way the camp likes it.
Upland & Small Game
Free
Cider-Brined whole quail with caramelized apples, built for a hungry table after a long day out.