Grey partridges have a tender flesh that is full of flavour even when young, whilst the red-legged partridge has a milder flavour. To get the best from any partridge recipe, the birds need to be hung for a few days. Usually one bird will serve one person and the meat doesn’t need to be cooked for more than a few minutes.
Our partridge recipes give you ideas for starters, light dishes and main courses.
Young partridges are great for light salads as the taste is so delicate compared to older birds. Try pairing the meat with white wines, blackberries, butternut squash, watercress and sweetcorn.
Partridge works well on the barbecue and works well with strong flavours like Texas rubs, Korean chilli sauce and straight up salt and pepper.
Use partridge meat for snacks like satay partridge skewers.
Adapt chicken recipes for partridge recipes. Anything you make with chicken you can make with partridge meat.
Quick partridge snack. Take two partridge breasts, cut an 80g wedge of smoked Cheddar, place the cheese between them, wrap the whole thing in streaky smoked bacon and smother in rich BBQ sauce. Roast in the oven.
Partridge with roasted quince, Italian lentils and Merguez sausages Ingredients 2 partridges, dressed and seasoned 1 quince, quartered and cored (or an eating apple) 3tbsp melted butter 4 paprika-flavoured merguez…