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Image 1 of 1
Image 1 of 1
Wild partridge, plucked and oven-ready. Small, tender and delicately gamey, it's the perfect introduction to game, and on the table in half an hour. Allow one bird per person. In season from September to February.
How to cook
Season inside and out. Small birds like this are best cooked hard in the pan first, because the thin skin needs a really good roast for flavour.
Colour it all over in a hot ovenproof pan, pressing it down. Push the colour as far as you dare, just short of burning.
Take the pan off the heat, add a good knob of butter, rosemary and thyme, and keep turning and basting the bird.
Finish in the oven at 220°C until the juices run clear, about 10 to 15 minutes.
Keep basting it as it rests for 5 to 10 minutes.
As with all wild game, it may contain shot.
Wild partridge, plucked and oven-ready. Small, tender and delicately gamey, it's the perfect introduction to game, and on the table in half an hour. Allow one bird per person. In season from September to February.
How to cook
Season inside and out. Small birds like this are best cooked hard in the pan first, because the thin skin needs a really good roast for flavour.
Colour it all over in a hot ovenproof pan, pressing it down. Push the colour as far as you dare, just short of burning.
Take the pan off the heat, add a good knob of butter, rosemary and thyme, and keep turning and basting the bird.
Finish in the oven at 220°C until the juices run clear, about 10 to 15 minutes.
Keep basting it as it rests for 5 to 10 minutes.
As with all wild game, it may contain shot.