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Introduction

A fantastic seasonal treat, our partridge is caught wild in the Yorkshire valley and delivered fresh. This recipe is a delicious way to do full justice to the deep gamey flavour of these natural birds.

Method

Preparation

  1. To 'spatchcock' or open out the partridges, turn them over so the spine faces you. If they are trussed, remove the string. Use kitchen scissors to snip along its length. Turn the partridge over again, skin side up, and open it out. Use the heel of your hand to flatten it.
  2. Melt the butter in a saucepan, then add the spice mix, lemon zest, sea salt, sugar, garlic and rapeseed oil and make a paste.
  3. Next step I rub the birds with the spice mix and leave to marinade for up to 24 hours.

Cooking

  1. Pre heat a heavy based griddle pan until smoking hot, then place the birds skin side down onto the griddle and reduce heat to medium.
  2. Cook for 5 or 6 minutes making sure the heat is evenly distributed and the skin gets a rich nutty color without burning.
  3. Next we turn the birds over carefully and cook another 5 or 6 minutes until the flesh is evenly cooked through yet still remains moist.
  4. Drizzle the pan with the remaining lemon juice and an extra knob of butter and remove the griddle from heat and leave to rest for 5 minutes.
  5. Alternatively roast in a pre heated oven 220°C for approximately 15 minutes then leave to rest for 5 minutes or so before enjoying.
  6. Try eating these tasty birds alongside some roasted aubergine and a bowl of cous cous tossed with pine nuts, dried fruits and lots of parsley.