The flavours are all there
Ohh, I love to cook.
Today if I were cooking my favourite meal, it probably would be a baked partridge.
My favourite of all is partridge soup.
I love partridges. Any way it's cooked, I love it.
We had it yesterday.
I find a spruce partridge, there’s, I taste some spruce in it because that’s what they called, they eat spruce. And, um, I’ll find those more tasty.
Yeah, but in the fall they’re eating berries, so they’re really mild. Yeah.
The flavours are all there.
You stuff the wings with pork, you put a little bit of pork in the pan too, and salt and pepper, and onion and you cover it and bake it.
We fry out the partridge a bit, and just put some spices on it. Mostly we just put a little bit of salt and some pepper.
We cook the organs. We cook the, like the, the gizzard, the heart, and the, uh, liver.
I use onion.
And sometimes a baked duff on top.
And just a tiny bit of turnips.
It’s really good–lots of gravy.
The only seasoning that I put in, is salt and pepper. That’s how I grew up.
I would not add like–like I would add, say to chicken or something, I would add different spices but I would never add that in to my traditional food, it would spoil the taste of it for me.
My mom would just do it that way, and that’s my favourite way.
