When it comes to game bird cooking, few birds are as revered for their tenderness and flavor as the humble partridge. Native to Europe and Asia, this small to medium-sized bird is a prized catch among hunters and chefs alike. With its delicate flesh and rich flavor profile, the partridge lends itself perfectly to a wide range of culinary preparations. From classic roasting and braising techniques to more modern twists like pan-searing and grilling, there’s no shortage of ways to cook up a delicious partridge dish.
In this article, we’ll explore 18 savory partridge recipes that showcase the bird’s versatility and mouthwatering flavor. Whether you’re a seasoned hunter or simply looking for a new culinary challenge, these recipes are sure to inspire your next meal.
Roasted Partridge with Herbs and Garlic
Roasted Partridge with Herbs and Garlic: A Flavorful and Elegant Main Course
Perfect for a special occasion or a cozy dinner at home, this roasted partridge recipe is sure to impress. The combination of the rich flavors from the herbs and garlic, along with the tender and juicy partridge meat, makes for an unforgettable dining experience.
Ingredients:
– 1-2 whole partridges (depending on size)
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp fresh rosemary leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the partridges under cold water, pat dry with paper towels.
3. In a small bowl, mix together minced garlic, olive oil, thyme, and rosemary.
4. Stuff each partridge cavity with the herb-garlic mixture, then season with salt and pepper to taste.
5. Place the partridges on a baking sheet lined with parchment paper and roast for 30-40 minutes, or until cooked through.
Cooking Time: 30-40 minutes
Braised Partridge in Red Wine Sauce
Braised Partridge in Red Wine Sauce: A rich and flavorful dish that showcases the tender texture of partridge paired with a deep red wine sauce.
Ingredients:
– 4 partridges, cleaned and patted dry
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup chicken broth
– 2 tablespoons butter
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the partridges with salt, pepper, and thyme.
3. In a large Dutch oven or saucepan, melt butter over medium-high heat. Add the chopped onion and cook until caramelized, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the red wine, chicken broth, and tomato paste. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise the partridges in the sauce for 20-25 minutes or until tender and falling apart.
7. Remove from the oven and let rest for 10 minutes before serving.
Cooking Time: 40-45 minutes
Partridge Pie with Mushrooms and Thyme
This classic game pie recipe combines the rich flavours of partridge, mushrooms, and thyme, all wrapped up in a flaky pastry crust. A perfect comfort food for a chilly evening.
Ingredients:
– 1 lb partridge breast or thighs, boned and skinned
– 2 cups mixed wild mushrooms (e.g., chanterelle, cremini), sliced
– 2 tbsp butter
– 1 onion, chopped
– 2 sprigs fresh thyme, chopped
– 1 cup all-purpose flour
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté mushrooms and onion in butter until softened.
3. Add thyme and cook for 1 minute.
4. In a separate bowl, mix partridge with flour, broth, cream, and egg.
5. Roll out pie crust and fill with the partridge mixture, then top with mushroom mixture.
6. Brush edges with beaten egg and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Grilled Partridge with Lemon and Rosemary
A flavorful and aromatic take on traditional partridge, this recipe combines the bird’s tender meat with bright citrus notes and herbaceous rosemary.
Ingredients:
– 4 partridges, cleaned and patted dry
– 2 lemons, juiced (about 1/4 cup)
– 2 sprigs of fresh rosemary, chopped (about 2 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, chopped rosemary, salt, and pepper.
3. Brush the partridges with olive oil and place them on the grill.
4. Grill for 8-10 minutes per side, or until the meat is cooked through and slightly charred.
5. During the last minute of cooking, brush the partridges with the lemon-rosemary mixture.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: Approximately 20-25 minutes
Partridge Stew with Root Vegetables
A hearty and flavorful stew perfect for a cold winter’s day, this recipe combines the tender flavor of partridge with the comforting warmth of root vegetables.
Ingredients:
– 1 whole partridge (about 1.5 lbs), cut into 8 pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 parsnips, peeled and sliced
– 1 large potato, peeled and cubed
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the partridge pieces and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
4. Add the carrots, parsnips, and potato to the pot. Cook for 5 minutes, stirring occasionally.
5. Add the chicken broth, browned partridge, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes or until the vegetables are tender.
Cooking Time: 35-40 minutes
Pan-Seared Partridge with Cranberry Glaze
Elevate your dinner game with this elegant and flavorful dish, perfect for special occasions or a cozy night in. Pan-seared partridge breast is paired with a sweet and tangy cranberry glaze, creating a harmonious balance of flavors.
Ingredients:
– 4 partridge breasts
– 1 cup fresh or frozen cranberries
– 2 tablespoons honey
– 2 tablespoons orange juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season partridge breasts with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the partridge breasts for 2-3 minutes per side, or until browned. Transfer to the preheated oven and cook for an additional 10-12 minutes, or until cooked through.
4. Meanwhile, combine cranberries, honey, and orange juice in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the glaze thickens slightly.
5. Serve the pan-seared partridge breasts with the warm cranberry glaze spooned over the top. Garnish with fresh thyme leaves, if desired.
Cooking Time: Approximately 20-25 minutes
Partridge Confit with Juniper Berries
A classic game bird dish from the Mediterranean region, Partridge Confit with Juniper Berries is a flavorful and aromatic recipe that’s perfect for special occasions. This slow-cooked partridge dish is infused with the sweet and tangy flavors of juniper berries.
Ingredients:
– 4 partridges (about 1 lb each)
– 1 cup olive oil
– 1/2 cup juniper berries, crushed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the crushed juniper berries and cook for 1 minute.
4. Add the chopped onion and minced garlic; cook until the onion is softened, about 5 minutes.
5. Add the partridges to the pot, breast side down. Pour in the white wine and chicken broth.
6. Season with salt and pepper to taste.
7. Cover the pot and transfer it to the preheated oven.
8. Cook for 2-1/2 hours or until the partridges are tender and falling off the bone.
9. Garnish with chopped parsley, if desired.
Cooking Time: 2-1/2 hours
Partridge and Wild Rice Casserole
This savory casserole combines the rich flavor of partridge with the nutty taste of wild rice, creating a satisfying meal for any game bird enthusiast. Perfect for a special occasion or a cozy evening at home.
Ingredients:
– 1 lb boneless partridge breast or thighs, cut into bite-sized pieces
– 2 cups cooked wild rice
– 1 cup frozen peas and carrots
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the partridge pieces and cook until browned.
4. Mix cooked wild rice with peas and carrots, chicken broth, heavy cream, salt, and pepper.
5. Combine the cooked partridge mixture with the wild rice mixture in a 9×13 inch baking dish.
6. Drizzle with olive oil and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes or until the casserole is golden brown.
Cooking Time: Approximately 45-50 minutes
Slow-Cooked Partridge with Apples and Cider
This recipe combines the rich flavors of slow-cooked partridge with the sweetness of apples and the tanginess of cider, perfect for a cozy evening meal.
Ingredients:
– 1 whole partridge (about 1.5 lbs), cleaned and patted dry
– 2-3 apples, peeled and sliced
– 1/4 cup apple cider
– 2 tbsp butter
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker to low heat.
2. In a large skillet, melt butter over medium-high heat. Add partridge and cook until browned on both sides (about 5 minutes). Remove from heat and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until softened (about 3-4 minutes).
4. Add sliced apples to the skillet and cook for an additional 2-3 minutes.
5. Place the partridge in the slow cooker. Top with apple mixture and pour in apple cider.
6. Season with salt and pepper to taste.
7. Cook on low heat for 4-5 hours or high heat for 2-3 hours.
Serve: Slice the partridge and serve with the rich, fruity sauce. Enjoy!
Partridge Breast with Blackberry Reduction
This classic game bird dish is elevated by a rich and fruity blackberry reduction, perfect for a special occasion or dinner party.
Ingredients:
– 4 partridge breasts
– 1 cup blackberries, fresh or frozen
– 1/2 cup red wine (such as Cabernet Sauvignon)
– 1/4 cup honey
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the partridge breasts with salt and pepper.
3. Heat the butter in a skillet over medium-high heat. Sear the partridge breasts for 2-3 minutes on each side, then transfer to a baking sheet.
4. In a small saucepan, combine blackberries, red wine, and honey. Bring to a boil over high heat, then reduce heat to low and simmer for 15-20 minutes, or until the mixture has thickened slightly.
5. Roast the partridge breasts in the oven for 12-15 minutes, or until cooked through.
6. Serve the partridge breasts with the blackberry reduction spooned over the top.
Cooking Time: 25-30 minutes
Partridge Pot Pie with Puff Pastry
This classic British dish combines tender partridge meat with a rich filling and topped with flaky puff pastry, perfect for a cozy dinner or special occasion. With minimal preparation and simple steps, you’ll have this hearty pie ready in no time.
Ingredients:
– 1 lb (450g) partridge breast or thighs, boned and cut into small pieces
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup (250ml) chicken broth
– 1/2 cup (125ml) heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté partridge and onion in butter until cooked through.
3. Add garlic, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5 minutes.
4. Roll out puff pastry on a floured surface to fit the top of a 9×13-inch baking dish.
5. Pour the partridge filling into the prepared baking dish.
6. Place the rolled-out puff pastry over the filling, pressing edges to seal.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Smoked Partridge with Maple Glaze
A classic combination of sweet and savory flavors, this recipe elevates the humble partridge to new heights with a rich maple glaze and the deep smokiness of wood-fired cooking.
Ingredients:
– 4 partridges
– 1 cup maple syrup
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and smoked paprika.
3. Season partridges with salt, pepper, and garlic.
4. Place partridges in the smoker and cook for 2 hours, or until internal temperature reaches 165°F (74°C).
5. Brush partridges with maple glaze during the last 30 minutes of cooking.
6. Serve immediately.
Cooking Time: 2 hours
Partridge Ragout with Pearl Onions
A classic game bird dish, Partridge Ragout is a hearty and flavorful meal perfect for special occasions. This recipe showcases the rich flavors of partridge paired with sweet pearl onions.
Ingredients:
– 4 partridges, cleaned and chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 20 pearl onions, peeled and halved
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until caramelized, about 10 minutes.
3. Add partridge pieces and cook until browned, about 5 minutes.
4. Add pearl onions, garlic, red wine, chicken broth, tomato paste, and thyme. Stir to combine.
5. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the meat is tender.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Partridge Stuffed with Chestnuts and Sage
This traditional recipe showcases the rich flavors of wild partridge, complemented by the earthy sweetness of chestnuts and the subtle aroma of sage. Perfect for special occasions or a unique dinner party.
Ingredients:
– 4 wild partridges, cleaned and patted dry
– 1 cup cooked and peeled chestnuts
– 2 tablespoons butter, softened
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together the cooked chestnuts, softened butter, and chopped sage.
3. Stuff each partridge with the chestnut mixture, making sure to fill the cavity evenly.
4. Season the outside of each partridge with salt and pepper.
5. Place the stuffed partridges in a roasting pan and roast for 25-30 minutes or until the meat is cooked through and golden brown.
Cooking Time: 25-30 minutes
Partridge Fricassee with Creamy Mustard Sauce
This classic French dish showcases the tender flavors of partridge, paired with a rich and creamy mustard sauce that’s sure to delight. A perfect recipe for a special occasion or dinner party.
Ingredients:
– 4 boneless, skinless partridges (about 1 pound)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the partridges and cook until browned on both sides, about 5 minutes.
3. Remove the partridges from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
5. Stir in the chicken broth, heavy cream, Dijon mustard, and tomato paste. Bring to a simmer.
6. Return the partridges to the skillet and spoon some of the sauce over them. Cover with foil and bake for 20-25 minutes or until cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Partridge Kebabs with Bell Peppers
Experience the flavors of the Mediterranean with this simple yet impressive recipe. Pair tender partridge with sweet bell peppers and aromatic spices for a delicious main course.
Ingredients:
• 1 pound boneless partridge breast, cut into 1-inch cubes
• 2 large red bell peppers, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon paprika
• Salt and pepper to taste
• 10 wooden skewers
Instructions:
1. Preheat grill or broiler.
2. In a large bowl, whisk together olive oil, garlic, paprika, salt, and pepper. Add the partridge cubes and toss to coat.
3. Thread partridge, bell peppers, and onion (if using) onto skewers.
4. Grill or broil for 8-10 minutes per side, or until partridge is cooked through and slightly charred.
5. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Partridge and Lentil Soup
This hearty soup is a perfect blend of gamey partridge and comforting lentils, simmered to perfection with aromatic spices and herbs. A great way to warm up on a chilly day.
Ingredients:
– 1 lb partridge breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
2. Add partridge, lentils, diced tomatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until partridge is cooked through and lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Partridge Roast with Honey and Thyme
Savor the rich flavors of this classic game bird dish, elevated by the sweetness of honey and the earthiness of thyme.
Ingredients:
• 1 partridge breast or thigh, boned and skinned
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tsp fresh thyme leaves
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together honey and thyme leaves.
3. Stuff the partridge cavity with the honey-thyme mixture.
4. Place the partridge on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the partridge and season with salt and pepper.
6. Roast in the preheated oven for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Summary
Get ready to delight your taste buds with these 18 mouthwatering partridge recipes! From classic roasted dishes to innovative braises and casseroles, this collection offers something for every palate. Try roasting partridge with herbs and garlic, or braising it in a rich red wine sauce. For a twist, try grilled partridge with lemon and rosemary or pan-seared partridge with cranberry glaze. Whatever your taste, these recipes are sure to impress.