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Partridge Recipes

Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, pan-fried of grilled.  There are two species in Britain - the native grey, often called the English, and the French or red-legged. 
 
Partridge are small birds and one will generally serve only one person, though larger birds may be enough for two.
 
The open season for partridge shooting runs from September 1 to February 1, with October and November being the best time for eating this delicious gamebird.
  

List of Recipes involving Partridge:

Roast Partridge

Roast Partridge

Difficulty: Medium
Serves: 4
Preparation: 10 mins
Cooking: 30 mins
 
Serve with Braised cabbage and Mashed potato. Or for a Mediterranean twist serve with cous cous and stir fried vegetables.

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Roast Partridge with thyme butter

Roast Partridge with Thyme Butter, Wild Mushrooms and Parsnip Puree

Difficulty: High
Serves: 4
Preparation: 30 mins
Cooking: 30 mins
 
Serve the puree under the partridge and garnish with the mushrooms

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Roast partridge with wild mushrooms

Roast Partridge with Wild Mushrooms and Autumn Greens

Difficulty: Medium
Serves: 4
Preparation: 15 mins
Cooking: 25 mins
 
To serve, toss the greens and mushrooms together, adjust the seasoning and add a knob of butter if you like. Serve the partridge whole, cut in half or off the bone, with the greens and mushrooms.

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Roasted Partridge with Game Chips

Roasted Partridge with Game Chips

Difficulty: Medium
Serves: 4
Preparation: 30 mins
Cooking: 60 mins
 
To serve, place a spoon full of the cabbage on the plate, and place the partridge on top, lay on a few game chips and a portion of bread sauce. Garnish with watercress and redcurrant jelly.

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Sautéed partridge breast fillets with rosemary

Sautéed Partridge Breast Fillets with Rosemary and Apples

Difficulty: Easy
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
 
Serve with mashed potatoes.

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Sautéed Partridge with Cider

Sautéed Partridge with Cider, Tarragon and Bramley Apple

Difficulty: Easy
Serves: 2
Preparation: 20 mins
Cooking: 20 mins
 
Copyright Phil Vickery 2010

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Partridge on grilled bread with mushrooms and bran

Partridge on Grilled Bread with Mushrooms and Brandy

Difficulty: Easy

Serves 1

Preparation: 5 mins

Cook: 25 mins


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Tandoori Partridge

Tandoori Partridge

Difficulty: Medium
Serves 4

Preparation: 5 mins plus 3 hours marinating

Cook: 10 mins


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Michel Roux’s Partridge with a Little Twist and Kick

Difficulty: Hard
Serves 2
Preparation: 5 mins
Cooking: 5 mins
 
Michel Roux, chef restaurateur of the Michelin starred Waterside Inn, Bray, has created these fantastic recipes for Game-to-Eat.

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Lavender Salt Dough Baked Partridge

Lavender Salt Dough Baked Partridge

Difficulty: Hard
Serves: 4
Preparation: 2 hours (+12 hours)
Cooking: 30 mins
 

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Partridge with Beetroot Three Ways

Difficulty: Hard
Serves: 4
Preparation: 30 minutes
Cooking: 1 hour
The winning dish from the 2015 Student Game Chef Competition, run by Game to Eat, created by 18 year old Jack Gates from North Hertfordshire College.

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Asian Spiced Partridge

Asian Spiced Partridge

Difficulty: Medium
Serves: 4
Preparation: 25 minutes
Cooking: 40 minutes

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