"The union of partridge and foie gras produces a rich, elegant first course. Pheasant also works here. "

"Slowly-roasted garlic, herbs and tomatoes go into this rustic sauce for braised partridge."

"In France, braised cabbage is a classic partner for partridge. Here, young partridges are steamed over cabbage, flavored with bacon and apple cider."

"A blend of dry Marasala wine with a splash of brandy and porcini mushrooms add earthy depth to patridge."

"This thyme-scented, pear-and-mushroom-flavored strudel is a glamorous way to serve 4 guests graciously from 1 bird. "