Muscat goes very well with game birds and you can use it in the recipes as well as an accompaniment to the dish.
I have simplified a French recipe for partridge which uses muscat grapes as a stuffing for partridge. As getting your hands on Muscat grapes is rather difficult here in the UK you can use grapes or sultanas soaked in Muscat over night instead.
Partridge with Muscat
8 slices of smoked bacon
1 bunch of grapes Muscat (see note above)
8 small potatoes
2 cloves garlic
1 truffle (optional)
5 cl Cognac
15 cl Muscat
salt , pepper and thyme
Cut the partridges in half, remove the bones, stuff with grapes, salt, pepper and a sprig of thyme and tie the bird with 2 or 3 slices of smoked bacon. Melt 50g butter, brown birds on both sides, pour in the brandy and flambé with the Cognac. Add the sliced shallots and onion then remove from heat. Sauté the mushrooms. Cut the potatoes into slices and put in a pan with the rest of the grapes and mushrooms. Add the Muscat and the garlic. Cover and simmer 30 minutes. To serve sprinkle with a few pieces of truffle.