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.
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
Melt the butter in a saucepan, then add the spice mix, lemon
zest, sea salt, sugar, garlic and rapeseed oil and make a
Next step I rub the birds with the spice mix and leave to
marinade for up to 24 hours.
Pre heat a heavy based griddle pan until smoking hot, then
place the birds skin side down onto the griddle and reduce heat to
Cook for 5 or 6 minutes making sure the heat is evenly
distributed and the skin gets a rich nutty color without
Next we turn the birds over carefully and cook another 5 or 6
minutes until the flesh is evenly cooked through yet still remains
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.
Alternatively roast in a pre heated oven 220°C for
approximately 15 minutes then leave to rest for 5 minutes or so
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.