This family recipe for cooking game bird is not one to overlook. It is simple and delicious. I have yet to meet a person who didn’t love it after trying it. My favorite time of year is fall, and when partridge season opens we always hit the trails and back roads as a family looking for partridge.

This recipe cooks the partridge until tender and serves it with a rich, delicious gravy. Our favorite way to serve it is over mashed potatoes with green beans and corn on the side. It is a perfect meal for late fall or early winter. During this time, hunting season is winding down and the weather is getting cold. Our bellies crave hot meals that warm and comfort us from the inside.  

This savory, filling meal comes together pretty easily, and can be customized to your preferences. I have only made this dish with partridge meat, but you can use any game bird: duck, goose, pheasant, etc. One ingredient I have consistently added to the original recipe is Lawry’s Seasoning Salt. It adds a perfect amount of flavor to the gravy and makes it extra delicious! 

Making the Wild Game Bake 

Make sure your partridge (or other game bird) breasts are clean and free of feathers, buckshot, or other debris. Gently slice into bite-size pieces; I have found partridge breast meat to be “mushier” than chicken, so be sure your knife is sharp. Use the same food safety protocol as you do for chicken – wash your hands and utensils and avoid cross-contamination with other foods and surfaces. Cut the bacon into small pieces, and in a large frying pan, cook the bacon until crispy. Drain the excess grease (keep it stored in your fridge for cooking something later!).

Dice one small white or yellow onion and two large cloves of garlic. Add the flour, onion, garlic, and partridge to the pan; brown the partridge on all sides. Mix the cream soups and milk or water together and combine with the meat mixture. 

Place the gravy and meat into a casserole dish, cover with foil. Bake at 325*F for about an hour, until it is thick and bubbly. My favorite way to serve this dish is over creamy mashed potatoes and whatever vegetable I have on hand. You could also serve it over your favorite rice (white, brown, wild, or jasmine) or pasta.  

Make It a One Pot Dish 

If you have cookware that can go from the stove top to the oven, definitely use it for this recipe! I have Copper Chef pans and used the frying pan with deep sides to fry the bacon, sauté the onions and garlic, cook the partridge, then add the cream soup and milk or water. Once it was mixed and heated, I put the cover on and into the oven it went. It was quite convenient, and made for easy clean up! 

Possible Modifications to the Wild Game Bake Recipe 

Over the years, I have modified this recipe on the fly many times. I don’t often have bacon on hand (we eat it as soon as we buy it!) so I have left it out. The bacon does add a ton of flavor to the dish, so I recommend using it when you have it on hand. My family isn’t big on onions, so sometimes I will skip dicing one and just add some onion powder. You can also substitute the fresh garlic for garlic powder – again, the taste will still be great! You can also play with different herbs and spices depending on your preferences. I have sprinkled rosemary and thyme on top of the dish before putting it in the oven as well. I am sure there are other seasonings and herbs that would enhance this dish that I haven’t even thought of! 

If you have any leftovers, they can be stored in a covered container in your refrigerator for 3-4 days. I do not recommend freezing this recipe.

I hope you enjoy this family favorite recipe. Let me know how it turns out if you use a different game bird than partridge – I am guessing it will be just as delicious!