Cooking Partridge

Leon Davies, BGA Chef Ambassador Gives his Top Tips for Cooking Partridge

  • Young Partridge meat is great for light salads and meals as the game taste is so delicate compared to later season birds. I would recommend pairing it with white wines, blackberries, butternut squash, watercress and sweetcorn. 

 

  • Get the last of the Summer BBQ’s in: Partridge on the barbecue is epic, it works well with outrageous flavours like Texas rubs, Korean chili sauce or straight-up salt and pepper. 

 

  • Snacks – I call them snacks because if you come to my house in partridge season, you will often find a tub of quick partridge snacks for my kids and I. Satay partridge skewers ready cooked, smoked partridge strips, KFC style breasts and legs, all ready for a quick “I’m hungry” quote from my children. 

 

  • Anything chicken – I say this with excitement. Anything you make with a chicken, you can make with partridge. I take two partridge breasts, cut a 80g wedge of smoked cheddar, place in between them, wrap the whole thing in streaky smoked bacon and smother in rich barbecue sauce. Then roast them in the oven, which is just perfect for this time of year.  

 

Head over to Eat Wild to try out these tips on some tasty recipes.