Pernice alla Sarda

When I was in Sardinia I couldn’t believe the luxury of eating partridges this way, cold. They prepare thrushes in a similar way, marinating the cooked birds with myrtle leaves and salt for a few days before eating them. This is hunters’ food in Sardinia, but you should be able to buy partridges from your butcher during the game season, or you could, at a pinch, use quail instead. Serve as a little antipasto or snack.