Craving something special for your next dinner party or cozy family meal? Partridge offers a delightful alternative to everyday poultry with its rich, gamey flavor and tender texture. Whether you’re a seasoned hunter or just looking to expand your culinary horizons, these 27 recipes will guide you from simple roasts to impressive gourmet creations. Get ready to discover new favorites that will make your taste buds sing!
Honey-Glazed Roast Partridge with Thyme
Oven-roasted partridge gets a sweet and savory upgrade with this honey-thyme glaze. It’s a simple yet impressive dish that feels special without being fussy. Perfect for a cozy dinner that still wows.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 whole partridges, about 1 lb each (I like to pat them dry with paper towels for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup honey (local wildflower honey adds a lovely floral note)
– 2 tbsp unsalted butter
– 2 tbsp fresh thyme leaves (strip them from the stems for easier use)
– 1 lemon, cut into wedges (for serving)
Instructions
1. Preheat your oven to 425°F.
2. Pat the partridges dry inside and out with paper towels.
3. Rub the partridges all over with olive oil.
4. Season the partridges generously inside and out with salt and pepper.
5. Place the partridges breast-side up in a roasting pan or oven-safe skillet.
6. Roast in the preheated oven for 20 minutes.
7. While the partridges roast, combine honey, butter, and thyme leaves in a small saucepan over medium heat.
8. Heat the mixture, stirring constantly, until the butter melts and the ingredients are fully combined, about 2-3 minutes. Remove from heat.
9. After 20 minutes of roasting, remove the pan from the oven. Tip: The partridge skin should be starting to crisp and turn golden.
10. Brush or spoon the honey-thyme glaze generously over the partridges, coating them evenly.
11. Return the pan to the oven and roast for another 10-15 minutes. Tip: The glaze will bubble and caramelize.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh; it should read 165°F.
13. Remove the pan from the oven and let the partridges rest for 5 minutes before carving. Tip: Resting allows the juices to redistribute, keeping the meat moist.
14. Serve the partridges with lemon wedges on the side.
Skin crisps beautifully under the sticky-sweet glaze, while the thyme infuses every bite with earthy aroma. Serve it over a bed of creamy polenta to soak up the pan juices, or pair with roasted root vegetables for a hearty fall meal.
Braised Partridge in Red Wine Sauce
Fancy a rustic, elegant dinner that feels like a special occasion? Braised partridge in red wine sauce delivers deep, savory flavors with minimal fuss. It’s perfect for impressing guests or treating yourself on a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 whole partridges, about 1 lb each – I ask my butcher to spatchcock them for even cooking.
– 2 tbsp extra virgin olive oil – my go-to for rich, fruity notes.
– 1 large yellow onion, finely chopped – sweet varieties like Vidalia work best here.
– 2 carrots, peeled and diced – they add natural sweetness to the sauce.
– 3 garlic cloves, minced – fresh is key, not the jarred stuff.
– 1 cup dry red wine, like Cabernet Sauvignon – avoid cooking wine; it’s too salty.
– 2 cups chicken broth – low-sodium lets you control the seasoning.
– 2 tbsp tomato paste – it deepens the color and flavor beautifully.
– 2 sprigs fresh thyme – dried can work in a pinch, but fresh is brighter.
– 1 bay leaf – remove it before serving to avoid bitterness.
– Salt and freshly ground black pepper – I’m generous with the pepper for a kick.
Instructions
1. Pat the partridges dry with paper towels and season generously with salt and pepper on all sides.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the partridges skin-side down until golden brown, 4-5 minutes per side, then transfer to a plate. Tip: Don’t crowd the pot; sear in batches if needed.
4. Reduce heat to medium and add the onion and carrots to the pot, cooking until softened, 5-6 minutes.
5. Stir in the garlic and cook until fragrant, about 30 seconds.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Tip: This deglazing step adds depth to the sauce.
7. Simmer the wine until reduced by half, 3-4 minutes.
8. Add the chicken broth, tomato paste, thyme, and bay leaf, stirring to combine.
9. Return the partridges to the pot, nestling them into the liquid. Bring to a gentle simmer.
10. Cover the pot and reduce heat to low. Braise until the partridge is tender and easily pulls from the bone, about 1 hour 15 minutes. Tip: Check halfway through; if the liquid is low, add a splash of broth.
11. Remove the partridges to a cutting board and let rest for 5 minutes. Discard the thyme sprigs and bay leaf.
12. Increase heat to medium-high and simmer the sauce until slightly thickened, 5-7 minutes. Season with salt and pepper if needed.
13. Serve the partridges whole or carved, spooning the sauce over the top.
Comforting and rich, the partridge becomes fall-off-the-bone tender in the glossy red wine sauce. Pair it with creamy mashed potatoes or crusty bread to soak up every drop—it’s a hearty, satisfying meal that feels effortlessly elegant.
Herb-Crusted Partridge with Lemon Zest
Dinner just got an elegant upgrade with this herb-crusted partridge. The lemon zest cuts through the richness perfectly, making it a standout dish for any occasion. You’ll love how simple yet impressive it turns out.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 whole partridges, about 1 lb each—I always pat them dry for better browning.
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes.
– 2 tbsp fresh rosemary, finely chopped—fresh makes all the difference here.
– 2 tbsp fresh thyme leaves, stripped from the stems.
– 1 tbsp lemon zest, from about 1 large lemon, grated just before using to keep it bright.
– 1 tsp kosher salt, I prefer it for its clean flavor.
– 1/2 tsp black pepper, freshly ground for maximum aroma.
– 1/2 cup chicken broth, low-sodium to control the seasoning.
Instructions
1. Preheat your oven to 400°F—this high heat ensures a crispy crust.
2. In a small bowl, combine the olive oil, rosemary, thyme, lemon zest, salt, and pepper to make the herb paste.
3. Rub the herb paste all over the partridges, coating them evenly, including under the skin if possible for more flavor.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Place the partridges in the skillet, breast-side down, and sear for 4-5 minutes until golden brown—don’t move them to get a good crust.
6. Flip the partridges and sear the other side for another 4-5 minutes.
7. Pour the chicken broth into the skillet around the partridges to deglaze and add moisture.
8. Transfer the skillet to the preheated oven and roast for 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Remove from the oven and let the partridges rest for 5 minutes before carving—this keeps the juices in.
The crust turns golden and fragrant, while the meat stays tender and juicy. Serve it over a bed of wild rice or with roasted vegetables to soak up the lemony pan juices.
Partridge and Wild Mushroom Risotto
Just when you think risotto can’t get more comforting, this partridge and wild mushroom version proves otherwise. It’s hearty, earthy, and perfect for a special dinner. The key is patience and good stock.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 whole partridge, about 1.5 lbs (I prefer to break it down myself for better control, but ask your butcher to do it if you’re short on time)
– 1 cup Arborio rice (don’t substitute—it’s essential for that creamy texture)
– 4 cups chicken stock, kept warm on the stove (homemade if you have it, but a good low-sodium store-bought works fine)
– 8 oz wild mushroom mix, roughly chopped (cremini and shiitake are my favorites for depth)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and freshly ground black pepper
– Fresh thyme sprigs for garnish
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season the partridge pieces with salt and pepper, then sear them until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the remaining 1 tbsp olive oil and reduce heat to medium.
4. Sauté the onion until translucent, about 5 minutes, stirring occasionally to prevent burning.
5. Add the garlic and cook for 1 minute until fragrant.
6. Stir in the wild mushrooms and cook until they release their moisture and brown slightly, about 6-8 minutes. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
7. Add the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain with oil.
8. Pour in the white wine and cook until fully absorbed, about 2 minutes, scraping up any browned bits from the bottom.
9. Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Tip: Keep the stock simmering on a nearby burner to maintain temperature.
10. After about 15 minutes of adding stock, return the seared partridge pieces to the pot, nestling them into the rice.
11. Continue adding stock and stirring until the rice is al dente and creamy, about 10-12 more minutes. The total cooking time for the rice should be 25-30 minutes.
12. Remove the pot from heat. Stir in the butter and grated Parmesan until melted and creamy. Tip: Let it rest off the heat for 2 minutes to thicken slightly before serving.
13. Season with additional salt and pepper if needed.
14. Serve immediately, garnished with fresh thyme and extra Parmesan.
Velvety and rich, this risotto has a deep umami flavor from the mushrooms and tender partridge. The rice should be creamy with a slight bite—serve it straight from the pot for maximum warmth. Leftovers reheat well with a splash of stock to revive the texture.
Pan-Seared Partridge with Garlic Butter
Every home cook needs a showstopper dish that’s surprisingly simple. Pan-seared partridge delivers elegant flavor with minimal fuss. Let’s get straight to it.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 whole partridges, about 1 lb each (I ask my butcher to spatchcock them for even cooking)
– 3 tbsp unsalted butter, divided (keep 2 tbsp cold for finishing)
– 4 garlic cloves, thinly sliced (fresh garlic makes all the difference)
– 1 tbsp extra virgin olive oil (my go-to for high-heat searing)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 sprigs fresh thyme (rosemary works too if that’s what you have)
– ¼ cup dry white wine (I use a crisp Sauvignon Blanc)
Instructions
1. Pat the partridges completely dry with paper towels. Tip: Dry skin ensures a crisp sear.
2. Season both sides of each partridge evenly with kosher salt and black pepper.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
4. Add 1 tbsp olive oil and 1 tbsp butter to the skillet, swirling to coat.
5. Place the partridges skin-side down in the skillet. Press gently with a spatula for full contact.
6. Cook undisturbed for 6-7 minutes until the skin is deeply golden brown and crispy.
7. Flip the partridges using tongs. Cook the second side for 5-6 minutes until the internal temperature reaches 165°F.
8. Transfer the partridges to a plate. Tent loosely with foil to rest.
9. Reduce the skillet heat to medium-low. Add the sliced garlic and thyme sprigs.
10. Cook for 1 minute until the garlic is fragrant but not browned. Tip: Watch closely—garlic burns quickly.
11. Pour in the white wine, scraping up any browned bits from the skillet bottom.
12. Simmer for 2 minutes until the wine reduces by half.
13. Remove the skillet from heat. Swirl in the remaining 2 tbsp cold butter until melted and emulsified. Tip: Cold butter creates a silky, glossy sauce.
14. Discard the thyme sprigs. Spoon the garlic butter sauce over the rested partridges.
Perfectly seared partridge boasts crackling skin and tender, juicy meat. The garlic butter sauce adds a rich, aromatic finish that complements the gamey notes. Serve it over creamy polenta or with roasted root vegetables for a complete winter meal.
Slow-Cooked Partridge Stew with Root Vegetables
Crisp autumn evenings call for hearty, comforting meals that simmer away while you relax. This slow-cooked partridge stew with root vegetables delivers deep, savory flavors with minimal hands-on effort. It’s a rustic, satisfying dish perfect for chilly nights.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 whole partridges, about 1 lb each, patted dry (I prefer fresh over frozen for better texture)
– 2 tbsp extra virgin olive oil, my go-to for rich flavor
– 1 large yellow onion, diced (sweet varieties work well here)
– 3 cloves garlic, minced (freshly minced packs the best punch)
– 4 cups low-sodium chicken broth, homemade if you have it
– 2 large carrots, peeled and cut into 1-inch chunks
– 2 parsnips, peeled and cut into 1-inch chunks
– 1 lb baby potatoes, halved (Yukon Golds are my favorite for creaminess)
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season 2 whole partridges with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
3. Sear partridges in the hot oil until golden brown on all sides, about 4-5 minutes per side. Tip: Don’t overcrowd the pot—work in batches if needed for a proper sear.
4. Transfer seared partridges to a plate and set aside.
5. Add 1 large diced yellow onion to the same pot and cook until softened, about 5 minutes.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in 4 cups low-sodium chicken broth, scraping up any browned bits from the bottom.
8. Return the seared partridges to the pot along with any accumulated juices.
9. Add 2 large carrot chunks, 2 parsnip chunks, 1 lb halved baby potatoes, 2 sprigs fresh thyme, and 1 bay leaf.
10. Bring the mixture to a simmer over medium heat.
11. Reduce heat to low, cover the pot, and let it cook gently for 3 hours. Tip: Check occasionally to ensure it’s at a bare simmer, not boiling.
12. After 3 hours, remove the pot from heat and discard the thyme sprigs and bay leaf.
13. Carefully transfer the partridges to a cutting board and let them cool slightly, about 5 minutes.
14. Shred the partridge meat from the bones using two forks, discarding the bones and skin.
15. Return the shredded meat to the stew and stir to combine. Tip: Taste and adjust seasoning with a pinch more salt if needed, but the slow cooking usually develops plenty of flavor.
16. Simmer uncovered for an additional 10 minutes to let the stew thicken slightly.
Hearty and aromatic, this stew features tender, falling-apart partridge meat in a rich broth infused with earthy root vegetables. Serve it in deep bowls with crusty bread for dipping, or spoon it over creamy polenta to soak up every last drop of that savory liquid.
Crispy Skinned Partridge with Cranberry Reduction
Wondering how to elevate game night? This crispy-skinned partridge with cranberry reduction delivers restaurant-quality results at home. The tart-sweet sauce perfectly balances the rich, tender meat.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 whole partridges, patted dry (I always dry thoroughly for maximum crispiness)
– 1 tbsp extra virgin olive oil, my go-to for high-heat searing
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 cup fresh cranberries
– 1/4 cup granulated sugar
– 1/2 cup dry red wine, like a Cabernet for depth
– 1/2 cup chicken broth
– 1 tbsp unsalted butter, cold (it creates a silky sauce)
Instructions
1. Preheat your oven to 400°F.
2. Season the dried partridges all over with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place partridges breast-side down in the hot skillet. Sear for 4-5 minutes until the skin is deeply golden and crispy.
5. Flip the partridges and sear the other side for 3 minutes.
6. Transfer the skillet to the preheated oven. Roast for 12-15 minutes until the internal temperature reaches 165°F at the thickest part.
7. Remove partridges from the skillet to a plate, letting them rest. Tip: Resting keeps the meat juicy.
8. In the same skillet over medium heat, add cranberries and sugar. Cook for 3-4 minutes until cranberries burst and sugar dissolves.
9. Pour in red wine, scraping up any browned bits from the pan. Tip: Those bits add incredible flavor.
10. Add chicken broth and simmer for 8-10 minutes until the sauce reduces by half and thickens slightly.
11. Remove the skillet from heat and whisk in the cold butter until fully melted and the sauce is glossy. Tip: Adding butter off-heat prevents separation.
12. Serve the partridges whole or carved, drizzled with the cranberry reduction.
Nothing beats the contrast of the crackling skin against the succulent meat. The reduction adds a vibrant, tangy-sweet note that cuts through the richness beautifully. For a stunning presentation, serve over a bed of creamy polenta to soak up every drop of sauce.
Partridge Stuffed with Apples and Sage
Partridge stuffed with apples and sage delivers a cozy, autumnal meal that feels both rustic and refined. Perfect for a small holiday gathering or a special weekend dinner, it combines sweet fruit with savory herbs in a surprisingly simple preparation. The aroma alone will have everyone gathering in the kitchen.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 2 whole partridges, about 1 lb each (pat them dry thoroughly—this is key for crispy skin)
- 1 large Granny Smith apple, cored and diced (I like the tartness here to cut through the richness)
- 2 tbsp fresh sage leaves, chopped (fresh makes all the difference, don’t substitute dried)
- 2 tbsp unsalted butter, softened (room temp butter is easier to work with under the skin)
- 1 tbsp extra virgin olive oil (my go-to for a clean, fruity base)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F (204°C).
- In a small bowl, combine the diced apple and chopped sage.
- Carefully loosen the skin over the breast of each partridge by sliding your fingers underneath it. Tip: Be gentle to avoid tearing the skin.
- Rub 1 tablespoon of the softened butter evenly under the skin of each partridge.
- Divide the apple-sage mixture and stuff it into the main cavity of each bird.
- Rub the outside of each partridge with the olive oil.
- Season the outside of each partridge evenly with the kosher salt and black pepper.
- Truss the partridges by tying the legs together with kitchen twine. Tip: This helps them cook evenly and retain their shape.
- Place the partridges breast-side up in a small roasting pan or oven-safe skillet.
- Roast in the preheated oven for 40-45 minutes. Tip: The partridges are done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is golden brown and crisp.
- Remove the partridges from the oven and let them rest, uncovered, for 10 minutes before carving.
Here, the skin crackles with each bite, giving way to incredibly moist, herb-infused meat. The apples soften into a sweet, fragrant stuffing that complements the savory bird beautifully. Serve it straight from the skillet with a simple side of roasted root vegetables to soak up the delicious juices.
Grilled Partridge with Balsamic Vinegar and Rosemary
Kick off your weeknight dinner with this elegant yet approachable grilled partridge. The balsamic vinegar caramelizes into a sweet-tart glaze, perfectly complementing the gamey, rosemary-infused bird. It’s a restaurant-worthy dish that comes together surprisingly fast.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 whole partridges, about 1 lb each (pat them completely dry with paper towels—this is key for crispy skin)
– 3 tbsp extra virgin olive oil, my go-to for its fruity finish
– 2 tbsp balsamic vinegar (a good aged one makes all the difference)
– 4 sprigs fresh rosemary, plus 1 tbsp finely chopped (I always keep a pot on my windowsill)
– 3 cloves garlic, minced (freshly minced, not jarred, for maximum punch)
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
Instructions
1. In a small bowl, whisk together the olive oil, balsamic vinegar, chopped rosemary, minced garlic, salt, and pepper to make the marinade.
2. Place the dried partridges in a shallow dish and pour the marinade over them, rubbing it thoroughly under the skin and inside the cavity.
3. Tuck the whole rosemary sprigs inside the cavity of each bird.
4. Let the partridges marinate at room temperature for 15 minutes—this short rest allows the flavors to penetrate without making the skin soggy.
5. While the birds marinate, preheat your grill to a medium-high heat of 400°F, creating two zones for direct and indirect cooking.
6. Place the partridges breast-side up on the indirect heat side of the grill, close the lid, and cook for 10 minutes.
7. Flip the partridges over onto the direct heat side, breast-side down, and grill for 5 minutes to crisp the skin.
8. Flip them back to breast-side up on indirect heat and cook for a final 5 minutes, or until the internal temperature at the thickest part of the thigh reads 165°F on an instant-read thermometer.
9. Transfer the grilled partridges to a clean cutting board and let them rest for 5 minutes before carving; this keeps the juices locked in.
Zesty and aromatic, the partridge emerges with crackling skin and tender, juicy meat. The balsamic glaze reduces into a sticky, slightly sweet sauce that clings to every bite. Serve it carved over a bed of creamy polenta or alongside roasted root vegetables to soak up the incredible pan juices.
Partridge in Creamy Mustard Sauce
Nothing beats a cozy winter dinner like this rustic partridge dish. Nestled in a creamy mustard sauce, it’s rich, comforting, and surprisingly simple to pull together. Perfect for a special weeknight or a small gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 whole partridges, about 1 lb each (I ask my butcher to spatchcock them for even cooking)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced (fresh is best here, not jarred)
– ½ cup dry white wine, like a Sauvignon Blanc
– 1 cup chicken broth, low-sodium preferred to control salt
– ¾ cup heavy cream, full-fat for the silkiest sauce
– 2 tbsp Dijon mustard (I use a grainy one for texture)
– 1 tbsp whole-grain mustard
– 2 tbsp unsalted butter, cold and cubed
– Fresh thyme sprigs for garnish
Instructions
1. Pat the partridges completely dry with paper towels—this ensures a crisp skin.
2. Season both sides of the partridges evenly with kosher salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the partridges skin-side down in the skillet. Cook undisturbed for 6–8 minutes until the skin is golden brown and crispy.
5. Flip the partridges and cook for another 4 minutes on the other side. Transfer to a plate.
6. Reduce the heat to medium. Add the diced yellow onion to the skillet. Sauté for 5 minutes until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes until reduced by half.
9. Stir in the chicken broth and bring to a gentle simmer for 5 minutes.
10. Whisk in the heavy cream, Dijon mustard, and whole-grain mustard until fully combined.
11. Return the partridges to the skillet, skin-side up. Spoon some sauce over them.
12. Cover the skillet and simmer over low heat for 20 minutes until the partridges are cooked through and tender.
13. Remove the partridges to a serving platter. Stir the cold, cubed unsalted butter into the sauce until melted and glossy—this enriches it without breaking.
14. Spoon the creamy mustard sauce over the partridges. Garnish with fresh thyme sprigs.
You’ll love the tender, juicy partridge paired with that velvety, tangy sauce. Yellow mustard seeds from the whole-grain variety add a pleasant pop, while the cream mellows the sharpness. Serve it over buttery mashed potatoes or with crusty bread to soak up every last drop.
Spicy Partridge Curry with Coconut Milk
Oven-roasted partridge transforms into a deeply flavorful curry when simmered with fiery chilies and creamy coconut milk. This one-pot wonder delivers complex heat and richness without fuss. It’s my go-to for impressing guests on chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs partridge breasts and thighs, skin-on for extra flavor—I always ask my butcher to cut them into 2-inch pieces.
– 2 tbsp vegetable oil, my neutral choice for high-heat searing.
– 1 large yellow onion, finely diced; a sharp knife here makes all the difference.
– 4 garlic cloves, minced—freshly crushed beats pre-minced every time.
– 1 tbsp fresh ginger, grated; keep the peel on for easier handling.
– 2-3 Thai chilies, sliced (adjust to your heat tolerance; I use 3 for a real kick).
– 2 tbsp curry powder, a robust blend I source from a local spice shop.
– 1 can (13.5 oz) full-fat coconut milk, shaken well—don’t skimp on the creaminess.
– 1 cup chicken broth, low-sodium to control saltiness.
– 1 tsp salt, fine sea salt dissolves evenly.
– Fresh cilantro for garnish, a handful chopped roughly.
Instructions
1. Pat the partridge pieces dry with paper towels to ensure a crisp sear.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the partridge in a single layer, searing for 3-4 minutes per side until golden brown; work in batches to avoid crowding.
4. Remove the partridge and set aside on a plate, leaving the drippings in the pot.
5. Reduce heat to medium and add the onion, cooking for 5 minutes until softened and translucent.
6. Stir in the garlic, ginger, and Thai chilies, cooking for 1 minute until fragrant—don’t let the garlic burn.
7. Sprinkle the curry powder over the mixture, toasting for 30 seconds to unlock its aroma.
8. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
9. Bring the liquid to a gentle simmer over medium heat, then reduce to low.
10. Return the seared partridge to the pot, nestling it into the sauce.
11. Cover and simmer for 30 minutes, until the partridge is tender and cooked through.
12. Stir in the salt, tasting and adjusting if needed after simmering.
13. Remove from heat and let rest for 5 minutes to allow flavors to meld.
14. Garnish with fresh cilantro just before serving.
Rich, velvety sauce clings to fall-off-the-bone partridge, with chilies providing a slow-building warmth. Serve it over steamed jasmine rice to soak up every drop, or with naan for a comforting scoop. Leftovers taste even better the next day as the spices deepen overnight.
Wine-Braised Partridge with Caramelized Onions
A rustic, one-pot wonder that transforms humble partridge into a tender, wine-infused feast. Caramelized onions add a sweet depth, making this dish perfect for a cozy dinner. It’s surprisingly simple, with most of the work happening in the oven.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 whole partridges, about 1 lb each (I like to pat them dry with paper towels for better browning)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia work best here)
– 1 cup dry red wine, such as Cabernet Sauvignon (a splash for the cook never hurts)
– 4 tbsp unsalted butter, divided (I always use high-quality butter for richness)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 2 cups low-sodium chicken broth (homemade stock is ideal, but store-bought works)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 sprigs fresh thyme (dried thyme can substitute in a pinch)
– 1 bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Pat the partridges dry with paper towels, then season them all over with kosher salt and black pepper.
3. Heat 2 tbsp of unsalted butter and 2 tbsp of extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat until the butter melts and foams.
4. Add the partridges to the Dutch oven and sear them for 4-5 minutes per side, until golden brown all over. Remove and set aside on a plate.
5. Reduce the heat to medium and add the thinly sliced onions to the same pot. Cook for 15-20 minutes, stirring occasionally, until deeply caramelized and golden brown. Tip: Don’t rush this—low and slow is key for sweetness.
6. Add the minced garlic and cook for 1 minute, until fragrant.
7. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3-4 minutes to reduce by half.
8. Stir in the low-sodium chicken broth, fresh thyme sprigs, and bay leaf.
9. Return the seared partridges to the pot, nestling them into the onions and liquid. Tip: If the liquid doesn’t cover the birds halfway, add a bit more broth.
10. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 hours, until the partridge meat is fork-tender and pulls easily from the bone.
11. Remove the pot from the oven and discard the thyme sprigs and bay leaf. Tip: For a glossy sauce, stir in the remaining 2 tbsp of unsalted butter off the heat until melted.
12. Serve the partridges whole or shredded, spooning the caramelized onions and sauce over the top.
Hearty and aromatic, this dish yields fall-off-the-bone meat with a rich, wine-kissed sauce. The onions melt into a sweet, jammy texture that complements the savory partridge perfectly. For a creative twist, shred the meat and serve it over creamy polenta or crusty bread to soak up every drop.
Partridge and Chestnut Pie
This hearty pie brings together gamey partridge and sweet chestnuts in a flaky crust. Think of it as a rustic, comforting winter dish that’s surprisingly straightforward to make. You’ll appreciate the rich, savory filling after a long, cold day.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 2 partridges, about 1 lb each, cut into pieces (I prefer to remove the skin for less grease)
– 1 cup cooked chestnuts, roughly chopped (jarred ones save time, but fresh-roasted add depth)
– 1 large onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 tbsp all-purpose flour
– 2 cups chicken stock (homemade stock is my go-to for richer flavor)
– 1 tbsp fresh thyme leaves
– 2 tbsp unsalted butter
– 1 tbsp extra virgin olive oil
– Salt and black pepper
– 1 package (14 oz) store-bought puff pastry, thawed (or homemade if you’re ambitious)
– 1 egg, beaten (room temp eggs here help the wash spread evenly)
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil and butter in a large oven-safe pot over medium-high heat until the butter melts.
3. Season the partridge pieces generously with salt and black pepper.
4. Brown the partridge pieces in the pot for 5–7 minutes until golden on all sides, then remove and set aside.
5. Tip: Don’t overcrowd the pot to ensure a good sear.
6. Add the onion, carrots, and celery to the pot and cook for 8–10 minutes until softened.
7. Stir in the flour and cook for 1 minute to remove the raw taste.
8. Gradually pour in the chicken stock, stirring constantly to avoid lumps.
9. Return the partridge pieces to the pot, add the chestnuts and thyme, and bring to a simmer.
10. Cover the pot and transfer it to the preheated oven; bake for 45 minutes until the partridge is tender.
11. Tip: Check halfway through and stir to prevent sticking.
12. Remove the pot from the oven and let the filling cool slightly for 15 minutes.
13. Increase the oven temperature to 400°F.
14. Roll out the puff pastry on a floured surface to fit your pie dish.
15. Pour the filling into a 9-inch pie dish and top with the pastry, trimming any excess.
16. Crimp the edges with a fork to seal and cut a few slits in the top for steam.
17. Brush the pastry with the beaten egg for a golden finish.
18. Tip: Chill the assembled pie for 10 minutes before baking for a flakier crust.
19. Bake at 400°F for 25–30 minutes until the pastry is puffed and golden brown.
20. Let the pie rest for 10 minutes before serving.
Unwrap this pie to reveal a tender, gamey filling that’s perfectly balanced by the sweet chestnuts. The flaky crust adds a buttery crunch, making each bite comforting and rich. Serve it with a simple green salad or roasted root vegetables to round out the meal.
Partridge Wrapped in Bacon with a Pomegranate Glaze
Tender partridge wrapped in smoky bacon gets a sweet-tart pomegranate glaze for a showstopping holiday main. This dish delivers impressive flavor with surprisingly simple steps. The glaze caramelizes beautifully in the oven, creating a sticky, glossy finish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole partridges, about 1 lb each (I ask my butcher to spatchcock them for even cooking)
– 12 slices thick-cut bacon (applewood-smoked adds a nice sweetness)
– 1 cup pomegranate juice (100% juice, not a cocktail blend, for the best flavor)
– 1/2 cup granulated sugar
– 2 tbsp apple cider vinegar
– 1 tsp kosher salt (I prefer Diamond Crystal for its lighter texture)
– 1/2 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil (my go-to for high-heat roasting)
– Fresh thyme sprigs (for garnish, optional but pretty)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the spatchcocked partridges completely dry with paper towels; this helps the skin crisp.
3. Rub the partridges all over with olive oil.
4. Season the partridges evenly on all sides with kosher salt and black pepper.
5. Wrap each partridge with 3 slices of bacon, tucking the ends underneath.
6. Place the bacon-wrapped partridges breast-side up on a wire rack set inside a rimmed baking sheet.
7. Roast the partridges at 400°F for 25 minutes.
8. While the partridges roast, combine pomegranate juice, granulated sugar, and apple cider vinegar in a small saucepan over medium heat.
9. Bring the mixture to a simmer, stirring until the sugar dissolves completely.
10. Reduce heat to medium-low and simmer the glaze for 15-18 minutes, stirring occasionally, until it thickens to a syrup that coats the back of a spoon.
11. After 25 minutes of roasting, brush the partridges generously with half of the pomegranate glaze.
12. Continue roasting the partridges for another 15-20 minutes, until the bacon is crisp and the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
13. Remove the partridges from the oven and let them rest on the rack for 10 minutes; this keeps the juices in.
14. Brush the rested partridges with the remaining pomegranate glaze just before serving.
15. Garnish with fresh thyme sprigs if desired.
Every bite offers a fantastic contrast: the crisp, salty bacon gives way to juicy, tender partridge meat, all balanced by the glaze’s bright, fruity acidity. Serve it sliced over a bed of creamy polenta or alongside roasted root vegetables to soak up the glossy sauce. Leftovers make an incredible next-day sandwich with arugula and a swipe of grainy mustard.
Partridge and Lentil Soup with Fresh Herbs
Grab your Dutch oven—this rustic partridge and lentil soup is exactly what you crave on a chilly evening. It’s hearty, herb-flecked, and comes together with minimal fuss. You’ll love how the lentils thicken the broth into something deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for a fruity base)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 2 carrots, peeled and chopped into ½-inch pieces
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 lb partridge breasts, cut into 1-inch chunks (I prefer wild-caught for richer flavor)
– 1 cup brown lentils, rinsed
– 4 cups chicken broth (low-sodium lets you control the salt)
– 2 cups water
– 1 tsp kosher salt
– ½ tsp black pepper
– ¼ cup fresh parsley, chopped (flat-leaf holds up better than curly)
– 2 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, finely chopped
Instructions
1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 6–8 minutes.
3. Stir in the garlic and cook until fragrant, 1 minute.
4. Add the partridge chunks. Sear until browned on all sides, 4–5 minutes total.
5. Pour in the rinsed lentils, chicken broth, and water. Tip: Rinsing lentils removes any debris and prevents cloudiness.
6. Season with kosher salt and black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer until the lentils are tender and the partridge is cooked through, 30–35 minutes. Tip: Check at 25 minutes—lentils should be soft but not mushy.
8. Stir in the fresh parsley, thyme, and rosemary. Cook uncovered for 5 more minutes to let the herbs infuse. Tip: Adding herbs at the end preserves their bright flavor.
9. Remove from heat. Ladle into bowls.
Earthy lentils create a velvety broth that clings to the tender partridge. Each spoonful bursts with the piney notes of rosemary and the freshness of parsley. For a creative twist, top with a dollop of crème fraîche and extra thyme sprigs.
Roast Partridge with a Rich Port Gravy
Mouthwatering and elegant, this roast partridge with port gravy is surprisingly simple to prepare. The rich sauce perfectly complements the game bird’s delicate flavor, making it an impressive yet approachable centerpiece for a special dinner. You’ll love how the deep, fruity notes of the port elevate the entire dish.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 whole partridges, about 1 lb each (pat them dry thoroughly—this is key for crispy skin)
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 small yellow onion, finely diced (I prefer yellow for its sweetness)
– 1 cup ruby port wine (don’t skimp—a good quality port makes all the difference)
– 1 cup low-sodium chicken broth
– 1 tbsp unsalted butter, cold (this creates a silky gravy)
– 1 tbsp all-purpose flour
Instructions
1. Preheat your oven to 425°F.
2. Pat the partridges completely dry with paper towels inside and out.
3. Rub the partridges all over with olive oil, then season generously with salt and pepper.
4. Place the partridges breast-side up in a roasting pan or oven-safe skillet.
5. Roast in the preheated oven for 25-30 minutes, until the skin is golden brown and the internal temperature reaches 165°F when checked at the thickest part of the thigh.
6. Remove the partridges from the pan and let them rest on a cutting board, tented loosely with foil.
7. While the partridges rest, place the roasting pan with drippings on the stovetop over medium heat.
8. Add the diced onion to the pan and cook for 3-4 minutes, stirring frequently, until softened and translucent.
9. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly to form a roux.
10. Pour in the port wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
11. Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced.
12. Add the chicken broth and continue simmering for 5-7 minutes, until the gravy thickens enough to coat the back of a spoon.
13. Remove the pan from heat and whisk in the cold butter until fully incorporated and the gravy is glossy.
14. Carve the rested partridges and serve immediately with the port gravy spooned over the top.
Outstandingly tender meat falls easily from the bone, while the crispy skin provides delightful texture contrast. The gravy’s deep, fruity complexity balances the partridge’s subtle gaminess beautifully. For a stunning presentation, serve each bird whole on a bed of creamy polenta or roasted root vegetables to soak up every drop of that luxurious sauce.
Conclusion
From classic roasts to creative stews, these 27 partridge recipes offer something for every home cook. We hope you’ve found inspiration to try a new dish! Share your favorite in the comments below, and pin this roundup on Pinterest to save for your next cozy meal. Happy cooking!
