Partridge Roast

Preheat the oven to 400°F (200°C). Pat the partridges dry with paper towels and season inside and outside with salt.

Heat butter or lard in a large roasting pan over medium-high heat on the stovetop until melted and shimmering.

Carefully place the partridges breast-side up in the hot fat, working in batches if necessary to avoid overcrowding. Brown on all sides until golden, about 8–10 minutes total.

Pour the wine around the partridges in the pan, scraping up any browned bits from the bottom with a wooden spoon.

Transfer the roasting pan to the preheated oven and roast for 30–35 minutes, basting the birds with pan juices every 10 minutes, until the thighs are tender and juices run clear when pierced.

Remove the pan from the oven and transfer the partridges to a warm serving platter. Spoon the pan juices and any remaining wine over the birds before serving.