As the game shooting season is well underway, leaves are not the only things we’ll see falling out of the trees. Though this is where the similarity ends, as partridge stays in season from October through to February. If you’re not a big game fan then partridge is a great place to start your foray into game cooking, for it has a very mild gamey flavour. So what better time to serve this hugely underrated meat than at Christmas as one of the original Christmas birds served as a traditional dinner along with Goose. Whether you cook partridge for the ‘big day’ or during the Christmas break, it is definitely worth bringing this dish into your repertoire and back to the dining table.
There are two types of partridge. The original partridge native to Britain is the Grey and usually referred to as ‘The English’. It has somewhat delicate and tender meat, particularly when young or farmed. The red-legged partridge is native to Southern Europe and tends to be a larger bird.
Partridge is best kept simple, perhaps roasted or grilled. It takes less time to cook than chicken and is best served pink to retain its moisture and resting after cooking is essential to allow the juices to release and make the meat more succulent (usually about 5 minutes). Since partridge is a lean meat, with no or little fat, it makes it very healthy; however, it means it will need extra basting with butter during the cooking process.
The perfect accompaniments to partridge are of course other seasonal and traditional veggies, such as honey-roasted parsnips, roasted or mashed chestnuts, sweet-roasted carrots and celeriac mash. Keep the gravy light and made from the juices of the roasting bird.
Partridge tend to be quite small. One bird would usually serve one person and are available from a good Butcher, though it may be worth giving them advance notice if they don’t usually stock partridge, as they can be ordered in and prepared for you ready to cook. They cost around £2.00 – £2.50 per bird from your local supermarket or much less if bought directly from your local game keeper. Here’s the first of my two Partridge recipes for this season. I hope you enjoy them and add them to your Christmas table this year.
Grilled Partridge with Cumin & Chilli
Serves 4
INGREDIENTS:
4 partridges
3 tsp ground roasted cumin
Grated zest 1 lemon
1 tsp red peppercorns
75g (3oz) butter, softened
Salt & freshly ground black pepper
¼ tsp chilli flakes
Preparation instructions:
- Cut the partridges lengthways with a sharp serrated knife and hit the pieces so the legs lie flat. In a bowl mix butter, cumin, red peppercorns salt and pepper, chilli flakes and lemon zest together.
- Rub the butter mix all over the partridge.
- Place on a tray that will allow the melted juice to collect for basting.
- Cook under a hot grill being careful not to let them burn, and turn them several times, brushing with the melted butter. Cook for about 10-15 minutes, until golden brown and the skin is crisp.
- Serve with roasted autumnal vegetables, drizzled in a little honey.
Nutritional – partridge is a lean meat that contains a high level of iron, protein, vitamin B(6) and selenium, which helps to protect cells from damage caused by free radicals. Per gram partridge and other game meats contains more protein than poultry or red meats.

Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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