Partridge recipe

Fancy a romantic Christmas or dinner party for two? This roast partridge recipe is ideal.

Roast partridge with bacon and pears, an easy recipe for a good game bird. Partridge doesn't taste too strong and isn't too dry if cooked right - here's how.

This recipe is rich, comforting and the perfect way to use these delicious little birds. Jointing the partridge brings the opportunity to cook the legs and breasts for different lengths of time, ensuring that every piece is perfectly cooked.

Spreading butter and olive oil over partridges, along with streaky bacon, ensures the delicate meat remains tender and moist during roasting while adding thyme and juniper berries to the cavity adds another layer of flavour - try this recipe for your next Sunday roast!

Vary your Sunday lunch with this roast partridge recipe from Jamie Oliver, the bird is wrapped in bacon and served with a pork stuffing and lentils.

The sweet apple and salty bacon are an ideal match for the subtle flavours of the partridge.

Spatchcock partridge with garlic and rosemary

Red Wine-Braised Partridge | RICARDO

As is often the case with upland bird hunting—at least for me—I didn’t kill a whole pile of partridges. If that were the case, I would’ve certainly roasted them whole and served them intact. Instead, I only managed to bring home four of these beauties and I wanted to savor the flavor. Gourmet soups are a great way to spread out a lean supply of upland treats, so this recipe applies to Huns or any of their winged cousins.

Roast partridge, grouse or quail is a great idea, but in practice the bird often dries out. Try pan roasting - it's a far better way to cook game birds.