Partridge winter fat, the fat better to remove, it gives a specific taste, but I leave a little. Marinate the carcass in a mixture of water and wine, garlic, salt, 3 tsp sugar, dill and spices, the breast can be a little incision to better soaked. Leave the bird in the fridge for a day.

Prepare the sauce of sour cream, olive oil, mustard, salt, 2 tsp sugar and spices.

Cover the quail liberally with sauce, inside carcasses, too, pour, put into the form and bake at 200 C for 1 hour, continuously basting the carcass, turning and if necessary, adding water if it evaporates much.

Next time will make the sauce more than 2 times, because they coat the pieces of partridges was very tasty.

This game fit the classic boiled potatoes and green salads with garlic and dill. Bon appetit!