Game Bird Recipes

Tandoori Partridge

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Partridge takes well to a yoghurt and spice marinade, then a short spell over charcoal. For this recipe, the birds are skinned and halved before marinating, so the ginger, garlic and spices coat the meat directly.

Allow at least six hours in the fridge before cooking. Brush with melted ghee as directed, and keep the skewers far enough from the coals to colour without scorching. Serve with shredded lettuce, red onion, chilli and tomato, with lemon wedges to squeeze over.

Serves: 2

Prep time: 6 hours 30 minutes, includes at least 6 hours’ marinating. Allow extra time to light the barbecue and let the charcoal become ready for cooking.

Cook time: 16 minutes

Ingredients

Method

  1. Remove the skin from the partridge entirely, then halve them lengthways through the carcass, keeping the legs attached. Pat dry before marinating.
  2. Place all the marinade ingredients (except the ghee) in a blender and blitz until smooth.
  3. Put the partridge halves in a container, pour over the marinade, and turn gently to coat. Cover with a lid and refrigerate for at least 6 hours.
  4. When ready to cook, skewer the birds through the base of the leg meat, running straight through the breast and wing so that all the breasts face the same way. Four halves per skewer works well, though two may be easier to handle.
  5. Prepare the barbecue by loading it generously with charcoal. Light and allow the embers to burn until glowing orange and covered in grey ash.
  6. Brush the partridge with the marinade and melted ghee, then season generously with salt. Arrange the skewers over the charcoal, not too close to the heat, and cover with the lid. Cook for about 8 minutes per side (or less, depending on size). The meat should remain slightly pink in the centre of the breast.
  7. Remove from the skewers and serve with finely shredded iceberg lettuce, red onion, green chilli, coriander stems, and slices of ripe tomato. Dress the salad with salt and white wine vinegar, and serve with lemon wedges.

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Valentine Warner is a chef, food writer, broadcaster and business owner with a deep-rooted interest in nature, travel and provincial food. He describes his cooking style as “International Grandmother,” blending a strong sense of storytelling with an infectious love of cookery.

Val has a deep respect for ingredients, both wild and cultivated, and an instinctive ability to turn whatever’s available into something hearty, wholesome and satisfying. A firm advocate of native food sources, he shares common ground with Swaledale in championing meat that is flavourful, ethical and high welfare.

Originally trained as a portrait painter, Val has authored five cookbooks, run his own catering company, and is co-owner of Taqueria, a well-loved Mexican café in West London. He is also a partner in Hepple Distillery in Northumberland and Holmen Lofoten, a hotel on Arctic Norway’s Lofoten islands.