Partridges are traditionally roasted, braised, or broiled (after splitting or spatchcocking). Of course, they can also be broken down into breasts & legs for preparing as you would other poultry.
If you want to prepare your partridges without the head & feet, a cleaver can be used to separate the neck & the legs at the knee joint.
Because partridges are fairly lean, they are often barded (wrapped with bacon or pancetta, or in caul fat) prior to roasting or broiling to help keep them moist.
Try pairing partridge with ingredients like lentils, cabbage, bacon, truffles, garlic, mushrooms, wine (red or white), mirepoix (onions, celery, carrots), rosemary, or thyme.