Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too. The controlled cooking and the addition of some good fatty streaky bacon keeps the terrine succulent and a mixture of mushrooms adds another flavour dimension.
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto.
A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
A classic combination of flavours making the most of early season partridge
Partridge is great game bird but people usually think of cooking pheasant before partridge. Let us change that as there will be plentiful partridge about this year.
Roast Partridge with Rosti ,quick tasty and easy to cook
This easy and tasty partridge dish uses a North African spice and nut blend call Dukkah to compliment the partridge