Ryan Blackburn

Simply Roasted

Partridge is perfect as a starter for two people, you can utilise the breasts and legs or if you spatchcock the bird and it's then ideal to use as part of a main course for one person. Here I have served partridge breast with a black pudding sauce.

Parfait

We have served the bird on the menu as a parfait, which we've made with partridge and chicken livers, then served with pickled walnut, grape placed on a caramelised brioche, and then topped with confit leg meat.

Nina Matsunaga

Stuffed

Partridge can be easily turned into a showstopper dish too, it's fairly simple to bone and you can then do all sorts with it including stuffing the whole bird with wild boar, ginger and plum. I have also served it simply roasted with pearl barley and beetroot.

Asian Twist

It's a good game bird for those new to game as a whole. I frequently pair partridge with Japanese and Asian flavours because the meat's delicate flavour profile means that it can carry them really well.