Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    partridge
   4      tablespoons   olive oil
   2      tablespoons   chopped rosemary leaves
   3      tablespoons   cider vinegar
   4      tablespoons   extra-virgin olive oil
   4                    garlic cloves -- thinly sliced
   1      pound         oyster mushrooms -- sliced 1/2" thick
   1      pound         porcini mushrooms -- slice 1/2" thick
     1/4  cup           fresh hazelnuts -- roughly chopped
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/4  cup           chopped scallions

Preparation:

Remove backbones from partridge and place in bowl. Add olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hours, covered and refrigerated. Preheat grill. In a 12-inch sauté pan, heat oil until smoking. Add garlic and sauté until golden brown. Add mushrooms and hazelnuts and cook, stirring constantly, until softened, about 3 to 4 minutes. Season, add scallions, and place on platter. Place partridges breast side down on grill and cook 8 minutes. Turn over and grill other side until thighs are cooked through, about 8 to 10 minutes. Remove and arrange over mushrooms and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A28)