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Maybe it was the Montana air, or the fact that I had walked for so many hours and so many miles to earn it, but sitting down to eat this was a revelation. The sweetness and the saltiness and the dripping fat and the most tender breast meat I had ever sunk my teeth into, all made the perfect combination. It will work with other bird meat, but I like to think there is something about the small tender white meat of the Hungarian partridge that made the experience. I recommend keeping the breastbone in whatever meat you use, whenever possible, to help the meat stay moist.