For this dish, the partridge are spatchcocked for easy cooking and paired with one of the classic salads, making it an accessible way to bring game birds to the table. I often describe partridge as ‘entry-level game’. Game birds can sometimes carry a reputation for being overly ‘gamey’, the preserve of posh old men keen to boast.
Whilst it’s true that some British game birds, such as wild grouse, woodcock, or snipe, appeal to more adventurous palates, partridge has a gentler, more approachable flavour. It still carries the character of a wild bird, but without being overpowering or intimidating. And it just so happens to pair beautifully with smoked bacon or pancetta, which, let’s face it, makes everything better.
Serves: 2
Prep time: 50 minutes
Cook time: 45 minutes
Ingredients
Dressing
Method
To Cook the Partridge
- Drizzle a little white wine vinegar over the shallot rings and set them to one side.
- Heat a heavy-bottomed frying pan or cast-iron skillet over medium heat. Add a small drizzle of oil and lay in the bacon. Cook, flipping a couple of times, until golden and crispy. Remove from the pan and set aside.
- Cut the crusts off the bread and dice it into chunky cubes. Place the cubes in the same pan with a little extra olive oil. Season with salt and cook over medium heat, tossing regularly until you have beautiful golden croutons. Remove from the pan and set aside, but keep the pan out.
- To prepare the partridge, remove the wishbone with a small sharp knife. Then, using a sharp pair of scissors, cut along both sides of the spine and remove it. Lay the birds on a board with the breasts facing up, and press down on the middle of the breast to flatten them slightly. Season both sides of the birds well with sea salt.
- Set the same pan over medium heat with a splash of oil, if needed, and lay the partridges in, skin side down. Once the pan is sizzling, reduce the heat to low and place a weight on top of the birds. Cook for 6-8 minutes, then flip the birds and turn off the heat. Lay the bacon over the partridge and leave to rest in the pan.
To Make the Dressing
- For the dressing, I used a pestle and mortar, as it felt appropriate given the small quantities, though if you want to make a larger batch, you could use a food processor.
- Place the garlic in the mortar with a pinch of salt and pound until smooth. Next, add the anchovies and pound again. Then, add the egg yolk, a few twists of black pepper, and Dijon mustard, and beat with the pestle. Once combined, begin to emulsify the oil.
- Use the pestle to whisk the dressing, slowly incorporating the olive oil first, followed by the vegetable oil.
- Once all the oil has emulsified, add the lemon juice and grated Parmesan, mix together, and leave to sit for 10-minutes.
- Taste and adjust the seasoning as needed.
Assembling the Salad
- In a bowl, mix the gem lettuce leaves, shallot rings, and croutons. Season with a little salt, then dress generously with the Caesar dressing. Gently toss everything together and plate it up. Lay the anchovy fillets over the top of the salad, drizzle with a little extra dressing, and finish with a generous amount of finely grated Parmesan. Serve the partridge and bacon alongside the salad, and enjoy!
