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A happy welcome to the partridge season. It is my favourite gamebird, not least for its versatility. I love it simply roasted with bread sauce, a thin sherry-scented gravy and some fried breadcrumbs for extra texture. This can be a very rich plate to enjoy in the early days of the season, especially if you are lucky enough to have a supply of native grey partridge. (Read our guide to the game shooting season.)
A fragrant pilaf — with allspice and saffron — using grilled partridge is an alternative, lighter dish. My wonderful game suppliers sent me red-legged partridge for this particular recipe, as it is adaptable and best suits Mediterranean and Middle-Eastern styles of cooking.
It is easier to spatchcock the partridges for cooking on a ridged grill pan. Use kitchen or game scissors to cut along either side of the backbone on the bird’s underside. Discard the backbone then open out the carcass. Place the bird on the worktop, skin-side up, then press hard on the breastbone with your palm, to snap it. The partridge should now be flat, ready for cooking.
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