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Roast partridge in the English style

Preheat the oven to gas 6, 200C, 400F. Put a knob of seasoned butter inside each bird. Put 1 oz butter in a small roasting dish with a dash of sunflower oil and heat in the oven until melted. Put the birds into the dish and turn to cover with melted fat; leave them breast down and return to the oven. Cook for 25 – 30 minutes basting frequently; after 15 minutes turn the birds breast up so the breast will brown. When the birds are cooked put them to rest on a hot serving dish for 5-10 mins in a warm place while you make the gravy. Spoon most of the fat from the roasting dish and add approx 8fl oz of stock, bring to the boil and reduce and thicken with a little slaked cornflour if you like; check the seasoning and add a dash of lemon juice and serve.

Braised partridge with cabbage

2 partridge
6 oz streaky bacon
2 onions sliced finely
2 carrots sliced finely
1 medium sized firm white cabbage
bouquet garni
approx ''2 pt stock

1 oz butter


Preheat oven to gas 3,170C, 325F. Heat butter and brown partridges thoroughly; remove birds and gently fry onion and carrot. Quarter cabbage and blanch in boiling water for 5 minutes; drain, refresh in cold water; squeeze dry and divide each quarter into 2 or 3 pieces. Cut bacon into pieces. Split partridges in half. Lay half the cabbage in a casserole dish, cover with partridge halves, onion, carrot, bacon and bouquet garni. Cover with remaining cabbage and moisten with stock. Bring to the boil and cover tightly with foil and the lid; put in the oven for 1½ - 2 hours. Put the vegetables into a heated serving dish, put the partridge on top; reduce the cooking liquor and check for seasoning and pour over. Garnish with plenty of chopped parsley.


Partridge roast in the Italian style from the River Cafe

4 partridge
12 slices pancetta
8 fl oz Chianti
2 tbspns olive oil
4 sprigs thyme

1oz butter



Preheat oven to gas 7, 220C, 425F. Stuff partridge with thyme and season lightly. Place 3 slices of pancetta across the breast and legs of each bird. Heat the oil in a roasting dish add the birds and baste thoroughly. Roast for 25 – 30 minutes basting frequently Remove the birds from the pan and leave to rest on hot serving dish in a warm place. Deglaze the roasting pan with the Chianti and boil hard to reduce by half; remove from the heat, check the seasoning and add the butter in small pieces and stir into the sauce. Serve.


Spatchcock partridge with orange and sage

4 partridge
2 cloves crushed garlic
fresh sage leaves
1 tbspn olive oil
marinade: 8oz orange juice
1 dspn grated fresh ginger
2 tbsp dried sage


With a strong pair of scissors cut the backbone out of each partridge and flatten each one firmly so it lies neatly. Mix all the marinade ingredients together and pour over the partridges; cover the dish and leave to marinate for 24 hours.

Preheat the oven to gas 7, 220C, 425F. Take the partridges from the marinade and put in a large roasting dish, skin side up. Tuck the sage leaves under the birds. Roast at the top of the oven for 15 minutes; pour the marinade over the birds and return to the oven for 10-15 minutes. Remove the partridges, you can divide them in two if you feel mean and put on a serving dish. Boil the marinade to reduce a little, strain into a sauce boat and serve separately.


Spanish partridge

4 partridge
8 onions thinly sliced
1 tin of chopped tomatoes
1 large carrot finely diced
1 tspn mixed herbs
250ml red wine vinegar

2 tbspn olive oil


Heat oil in deep frying pan and brown partridges; remove birds and set aside. Add onions and carrot to pan and cook until soft, add tomatoes and mixed herbs and cook for 5 minutes. Return the partridges, add the vinegar and season. Cover tightly and simmer for 30 minutes until the birds are cooked.

Grilled partridge

2 partridges
2 tbspn sunflower oil
1 tbspn of lemon juice
1 crushed clove of garlic

1 tspn dried thyme

Split the partridges in two; remove backbone and breast bone with a strong pair of scissors. Marinade the birds in oil, lemon juice, garlic and thyme for at least 2 hours. Heat the grill, put birds under grill skin side up, when brown turn and continue to cook for 10 minutes. Turn skin side up to crisp the skin. Remove from heat and allow to rest before serving.