Preheat the oven to 150°C.
Brown the partridge legs in a pan with hot vegetable oil.
Transfer the browned legs to an ovenproof dish.
Add the mixed game and pour over the melted goose fat while reserving the breasts.
Confit the meat in the oven for two hours.
Remove meat from fat, season, roll into a sausage shape using cling film, and chill until set.
Increase the oven temperature to 180°C.
Combine oats, flour, parmesan, cayenne pepper, and seasoning in a bowl.
Mix in enough boiling water to create a non-sticky dough.
Roll out the dough on a floured surface and cut into rounds.
Place rounds on a greased tray and bake for 12 to 15 minutes.
Toast the cobnuts in a pan and then chop them finely.
Brown the seasoned breasts, bake for 8 minutes, then brush with butter and coat in cobnuts.
Slice the chilled confit, brush with butter, dip in chives, and plate with breasts, oatcakes, berries, and herbs.