French partridges, dry-aged for 28 days at 2 degrees celsius. In hindsight, longer than i would leave them in the future, but effective as a test of the effect of ageing on game/white meat. The crowns were aged intact, and then after being seared and roasted the breasts and legs were carved off. The meat was a little dry, but the taste was incredibly intense, as if it contained all the taste of ten birds. Next season, I will probably age them for between 2 and 3 weeks, and will try it with far superior English (grey) partridges