Hungarian Partridge. A quality prize in the upland fields. One for their feathers, two for the quality mails they provide. This "hun" provided one of the best meals I've had lately. Enjoy the ride.
Quickly cleaned, doused with salt and pepper and a quick 30 minutes on the cold smoke setting via the Traeger.
3 minutes on 375 per side and bingo, done.
For the finished delivery, I kept it simple. Avacado, cheese and the last of the home grown tomatoes. A little mayo finished it off and it was damn near heavan.
Enjoy the upland season, and hopefully you connect on a few dinners out there. Good luck!
Hi thanks for poosting this
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