I haven't eaten partridge. Venison is low in fat, so it requires different techniques than beef or pork. Braising (even crock-potting) will work better than roa

I haven't eaten partridge. Venison is low in fat, so it requires different techniques than beef or pork. Braising (even crock-potting) will work better than roasting or grilling. Frying, including stir-frying, also works well. To me these are simply different techniques, but those who consider gravy exotic might call them "augmentation". If one must roast, by all means do as Mr. Ramsay and fry first. I submit that his dish would have been better sous-vide, but the loin will be good as long as you don't burn it.