3-6 partridges (1-1 1/2 pounds each)
Salt to taste
20 juniper berries, crushed
344 cup (1 1/2 sticks) unsalted butter
6 tablespoons sour cream
2 tablespoons finely chopped parsley
Wipe the plucked and cleaned birds with a damp cloth both inside and out; rub the cavities and skin with salt. Insert the juniper berries in the cavities. In a heavy skillet, melt the butter, add l or 2 partridges, and saute until brown on all sides, about 10-15 minutes altogether. You may have to brown the birds in 2 or 3 batches. Preheat the oven to 450œF. Arrange the partridges on the rack of a Dutch oven, dribble the butter in the skillet over the birds, cover, and place in the oven. Baste with the pan juices once during the next 20-25 minutes, at which time the birds should be almost ready. Generously brush the birds with Sour cream and continue to cook, covered, for about 5 minutes. Then remove the lid and roast for 3-5 minutes more, or until the birds are an appetizing brown. Place on a heated platter, sprinkle with the parsley, and serve with Russian Fries and lettuce salad, or with marinated fruits.