When it comes to game birds, partridge is often overlooked in favor of more popular options like pheasant or quail. But this small, plump bird has a lot to offer – and that’s not just its impressive hunting skills! Partridges are rich in flavor and have a tender texture that pairs well with a wide range of ingredients. Whether you’re looking for a hearty stew or a elegant main course, partridge is the perfect choice.
In this article, we’ll explore 18 delicious partridge recipes that will elevate your cooking game and impress your dinner guests. From classic roasted dishes to bold international flavors, we’ve got something for everyone. So let’s get started on our culinary adventure and discover the rich flavor of partridge!
Roasted Partridge with Herbs and Garlic
Elevate your poultry game with this classic roasted partridge recipe, infused with the warmth of garlic and the freshness of herbs.
Ingredients:
– 1-2 partridges (depending on size), plucked and patted dry
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Place the partridges in a roasting pan, breast side up.
4. Brush the herb-garlic mixture evenly over both birds, making sure to get some under the skin as well.
5. Roast for 25-30 minutes per pound, or until the internal temperature reaches 165°F (74°C).
6. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: 45-60 minutes (depending on partridge size)
Braised Partridge in Red Wine Sauce
A classic game dish that’s perfect for a special occasion or a cozy dinner at home. This braised partridge recipe is slow-cooked in red wine sauce, resulting in tender and flavorful meat.
Ingredients:
– 4-6 partridges, plucked and cleaned
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the partridges with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the partridges until browned on all sides, about 5 minutes per side.
4. Remove the partridges from the pot and set aside. Add chopped onion to the pot and cook until softened, about 3-4 minutes.
5. Add garlic, red wine, chicken broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the partridges to the pot, cover with a lid, and transfer to the preheated oven. Braise for 1 hour and 15 minutes or until tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour and 15 minutes
Partridge and Wild Mushroom Stew
This hearty stew is a perfect combination of gamey partridge and earthy wild mushrooms, slow-cooked to perfection in a rich and flavorful broth.
Ingredients:
– 1 lb partridge, cut into bite-sized pieces
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup red wine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the partridge and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add the chicken broth, red wine, and thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the partridge is cooked through.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 45-50 minutes
Grilled Partridge with Lemon and Thyme
Experience the rich flavors of the Mediterranean with this elegant grilled partridge recipe, perfectly balanced by the brightness of lemon and the warmth of thyme.
Ingredients:
– 4 partridges, cleaned and patted dry
– 2 lemons, juiced
– 4 sprigs of fresh thyme
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together lemon juice and thyme sprigs.
3. Brush the partridges with olive oil and season with salt and pepper.
4. Place the partridges on the grill and cook for 5-7 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the partridges with the lemon-thyme mixture.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: 20-25 minutes
Partridge Pie with Puff Pastry
A classic game pie recipe that combines tender partridge meat with rich fruit and pastry, perfect for a special occasion or cozy dinner.
Ingredients:
– 1 pound partridge meat, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed berries (blackberries, raspberries, blueberries)
– 1/4 cup brown sugar
– 2 tablespoons all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook partridge meat, onion, and garlic until the meat is browned.
3. Add mixed berries, brown sugar, flour, salt, and pepper; stir until combined.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
5. Spoon the partridge mixture onto one half of the pastry, leaving a 1-inch (2.5 cm) border.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg and bake for 35-40 minutes or until golden brown.
Partridge Confit with Juniper Berries
This slow-cooked partridge confit is a flavorful and tender dish, perfect for a special occasion. The juniper berries add a subtle, slightly sweet note to the rich game meat.
Ingredients:
– 1 whole partridge (about 1 lb)
– 2 tbsp vegetable oil
– 2 tbsp duck fat or beef tallow
– 2 juniper berries, crushed
– 1 tsp salt
– 1 tsp black pepper
– 1 onion, thinly sliced
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, heat the oil over medium-high heat. Sear the partridge until browned on all sides, about 5 minutes.
3. Remove the partridge and set aside. Reduce heat to low, then add the duck fat, crushed juniper berries, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
4. Add the sliced onion to the pot and cook until caramelized, about 10-12 minutes.
5. Return the partridge to the pot, cover with a lid, and transfer to the preheated oven. Confit for 2 hours or overnight.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 2 hours
Pan-Seared Partridge with Cranberry Glaze
A sweet and savory twist on a classic dish, this pan-seared partridge is perfect for special occasions or cozy night ins. The tangy cranberry glaze adds a pop of flavor to the tender game bird.
Ingredients:
– 4 partridges (about 1 lb each)
– Salt and pepper
– 2 tbsp olive oil
– 1 cup fresh or frozen cranberries
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the partridges with salt and pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the partridges for 2-3 minutes on each side, or until browned.
4. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the partridges are cooked through.
5. Meanwhile, combine the cranberries, honey, apple cider vinegar, and Dijon mustard in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, or until the glaze thickens slightly.
6. Brush the partridges with the warm cranberry glaze during the last minute of cooking.
Cooking Time: 20-25 minutes
Partridge and Chestnut Soup
This hearty soup combines tender partridge with sweet chestnuts, creating a rich and comforting dish perfect for a chilly evening. With its complex flavors and velvety texture, this recipe is sure to impress.
Ingredients:
– 1 lb partridge meat, diced
– 2 cups mixed chestnuts (fresh or canned)
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons butter
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the diced partridge meat and cook until browned.
3. Add the chestnuts, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chestnuts are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Partridge Stuffed with Apples and Sage
This recipe combines the rich flavor of partridge with the sweetness of apples and the earthiness of sage, creating a truly autumnal dish. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 partridges
– 2-3 apples, peeled and diced
– 1/4 cup fresh sage leaves, chopped
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the partridges and pat them dry with paper towels.
3. In a bowl, mix together the diced apples, chopped sage, and butter.
4. Stuff each partridge with the apple-sage mixture, dividing it evenly among the four birds.
5. Season the outside of the partridges with salt and pepper.
6. Place the stuffed partridges in a baking dish and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Partridge Casserole with Root Vegetables
This hearty casserole is a perfect winter warmer, combining tender partridge with a medley of roasted root vegetables. This recipe is easy to prepare and packed with flavor.
Ingredients:
– 1 partridge, cleaned and quartered
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together the partridge, olive oil, onion, garlic, carrots, potatoes, parsnip, and thyme.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and cover with aluminum foil.
5. Roast for 45 minutes, then remove the foil and continue roasting for an additional 15-20 minutes, or until the partridge is cooked through and the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 60-70 minutes
Smoked Partridge with Whiskey Glaze
This recipe combines the tender flavors of partridge with the deep, smoky notes of whiskey glaze. Perfect for special occasions or a unique dinner party.
Ingredients:
– 4 boneless partridge breasts
– 1 cup whiskey glaze (see below)
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Whiskey Glaze:
– 1/2 cup whiskey
– 1/4 cup honey
– 2 tablespoons Dijon mustard
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Season partridge breasts with salt, pepper, and smoked paprika.
3. Smoke partridges for 30 minutes or until cooked through.
4. Meanwhile, prepare whiskey glaze by combining all ingredients in a saucepan. Bring to a simmer over medium heat.
5. Brush whiskey glaze over partridges during the last 10 minutes of smoking.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour
Partridge Tacos with Spicy Slaw
Experience the bold flavors of Mexico with this unique recipe featuring tender partridge meat and a spicy slaw to balance out the richness. A perfect blend of international flavors for a flavorful and adventurous meal.
Ingredients:
– 1 lb boneless, skinless partridge breast or thighs
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Spicy Slaw (see below)
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Spicy Slaw:
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
– 1 tsp honey
– 1-2 dashes hot sauce (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, garlic, and oregano. Add partridge and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Grill partridge for 4-5 minutes per side or until cooked through. Let rest before slicing into thin strips.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced partridge, Spicy Slaw, and desired toppings.
Cooking Time: 15-20 minutes
Partridge Risotto with Wild Mushrooms
This hearty risotto recipe pairs tender partridge with the earthy flavor of wild mushrooms, creating a rich and satisfying dish perfect for a special occasion.
Ingredients:
– 1 lb partridge breast or thighs, boned and cut into bite-sized pieces
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add partridge and cook until browned, about 5 minutes. Remove from heat and set aside.
2. In the same skillet, add onion and garlic; cook until softened, about 3 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add broth, wine (if using), and partridge back to the skillet. Bring to a simmer and cook, stirring occasionally, until liquid is absorbed and rice is cooked, about 20-25 minutes.
5. Stir in butter and season with salt and pepper. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Partridge Kebabs with Rosemary Marinade
This recipe brings together the delicate flavor of partridge and the herbaceous notes of rosemary, creating a perfect combination for a special occasion or everyday meal. With its ease of preparation and short cooking time, you’ll be enjoying this delightful dish in no time.
Ingredients:
– 4-6 partridge breast pieces
– 1/2 cup olive oil
– 2 tablespoons freshly chopped rosemary leaves
– 2 cloves garlic, minced
– Salt and pepper to taste
– Wooden skewers for kebabs
Instructions:
1. In a small bowl, mix together olive oil, rosemary leaves, garlic, salt, and pepper.
2. Add the partridge breast pieces to the marinade, coating them evenly.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Thread marinated partridge onto skewers, leaving a small space between each piece.
6. Cook kebabs for 8-10 minutes per side, or until the partridge is cooked through and slightly charred.
7. Serve immediately, garnished with fresh rosemary leaves if desired.
Cooking Time: 16-20 minutes
Partridge Pâté with Cognac
This rich and refined pâté combines the tender flesh of partridges with the warmth of Cognac, perfect for serving at your next dinner party or special occasion.
Ingredients:
– 1 lb (450g) partridge breast and thighs
– 1/4 cup (60ml) Cognac
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the partridge meat with butter until browned.
3. Add chopped onion and cook until softened.
4. Stir in Cognac, garlic, and flour; cook for 1 minute.
5. Transfer mixture to a baking dish and cover with foil.
6. Bake for 25-30 minutes or until the pâté is tender and slightly thickened.
7. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Partridge and Lentil Stew
This classic combination of gamey partridge and nutritious lentils creates a rich and satisfying stew perfect for a chilly evening. With the earthy flavors of thyme and bay leaves, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb partridge breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, garlic, carrots, and celery; cook until tender, about 8 minutes.
3. Add the partridge, lentils, thyme, and bay leaf. Season with salt and pepper to taste.
4. Pour in enough water to cover the ingredients and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 1 hour
Partridge in Creamy Mustard Sauce
This classic game bird dish is elevated by a rich and tangy mustard cream sauce, perfect for special occasions or cozy weeknight meals. With its delicate flavor and tender texture, partridge pairs beautifully with the bold flavors of the creamy mustard sauce.
Ingredients:
– 4 boneless partridge breasts
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 2 tbsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season partridge breasts with salt and pepper.
3. In a skillet, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
4. Gradually add heavy cream, whisking until smooth. Bring to a simmer and cook for 5 minutes or until thickened.
5. Stir in Dijon mustard. Remove from heat.
6. Place partridge breasts in a baking dish and spoon the creamy mustard sauce over them.
7. Bake for 20-25 minutes or until partridge is cooked through and sauce is bubbly.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25 minutes
Partridge Stir-Fry with Ginger and Soy
This classic Chinese-inspired stir-fry recipe showcases the tender flavor of partridge, paired with the warmth of ginger and the savory goodness of soy sauce. A quick and easy meal perfect for a weeknight dinner.
Ingredients:
– 1 lb partridge breast or thighs, cut into bite-sized pieces
– 2 inches fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the grated ginger and cook, stirring occasionally, until fragrant (about 30 seconds).
3. Add the partridge pieces and cook, stirring frequently, until browned and cooked through (about 5 minutes).
4. Add the soy sauce, garlic, salt, and pepper; stir to combine.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 15-20 minutes
Summary
Discover 18 mouth-watering partridge recipes perfect for gourmet dinners. From classic roasted dishes to innovative twists, this collection offers a wide range of flavors and cooking methods. Savor the rich flavors of Roasted Partridge with Herbs and Garlic or Braised Partridge in Red Wine Sauce. Try something new with Pan-Seared Partridge with Cranberry Glaze or Grilled Partridge with Lemon and Thyme. And don’t miss the hearty stews, soups, and casseroles, like Partridge and Wild Mushroom Stew or Partridge Casserole with Root Vegetables. Whatever your taste, there’s a partridge recipe here to impress.
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