Wash partridge thoroughly in cold water and pat dry with a paper towel. Partridge should always be cooked until well done.

To make a visual check to see if partridge is done, pierce it with a fork. You should be able to insert the fork with ease, and wiggle the leg with ease. Take care not to overcook as partridge dries out quickly.

Roasting

Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole partridge and inside body cavity. Place partridge in shallow pan, breast side up. To retain moisture, cover with bacon or sliced salt pork, if desired. Roast in 350°F (180°C) oven for one hour or until internal temperature reaches 180°F (82.2°C), basting occasionally. Let stand ten minutes before carving.

Braising

Wash partridge and pat dry. Heat a skillet over medium heat. Add oil, then brown partridges on all sides. Add cooking liquid (water, broth, or wine), spices and vegetables, cover, and cook in a 375°F (190°C) oven or on the stovetop over slow heat for 45 minutes or until done.

Pan-frying

Rub partridge with salt, pepper, and spices if desired. Heat a skillet over medium heat. Add oil to skillet, then cook bird in covered skillet for 20 minutes. Uncover and cook another ten minutes, until bird is browned.

Grilling

Rub partridge with a mixture of oil, salt, pepper, and spices. Place partridge on a prepared grill with rack about 8 inches (20cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin) until bird is fork-tender.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after two seconds, the temperature is hot; after three seconds, medium hot; and after four seconds, medium. More than four seconds indicates the grill has not reached cooking temperature.

Microwaving

In a shallow microwave-safe dish, arrange partridges with bacon slices over the breasts. Cover and microwave on Medium for 15 to 18 minutes, rotating the dish halfway through cooking time.