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How to Cook a Partridge

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How to Cook a Partridge
Roasting partridges on the grill. Photo Credit Nesterenko_Max/iStock/Getty Images

Game birds, such as partridge, are small, cook quickly and have a tendency to dry out during cooking. A partridge does best when cooked with liquid in order to keep the bird juicy. One bird typically weighs 1 to 2 lbs. and benefits from roasting or braising. Partridge can also be wrapped in fat or bacon, a preparation method called barding, to help keep moisture in during cooking. Serve partridge with potatoes and vegetables for a complete meal.

Roast

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Rinse the partridge under cool running water and pat it dry with paper towels.

Step 3

Rub 1 tbsp. olive oil or butter all over the bird.

Step 4

Season the partridge with your favorite herbs and spices, both on the outside and in the cavity.

Step 5

Put the seasoned partridge onto a rack in a baking dish and pour 1 cup of water into the baking dish. Season the liquid with additional herbs and spices of your choosing.

Step 6

Cover the partridge with aluminum foil, leaving space between the foil and the bird so air can circulate over the partridge.

Step 7

Cook the partridge in the oven for 15 minutes.

Step 8

Uncover the partridge and baste it with the juice from the baking dish. Cook the partridge, uncovered, for another 15 to 20 minutes.

Step 9

Let the bird rest for five minutes before serving.

Braise

Step 1

Preheat a flameproof casserole dish with 2 tbsp. olive oil on top of the stove over medium heat.

Step 2

Rinse the partridge under cool running water and pat it dry with paper towels.

Step 3

Season the bird inside and out with your favorite herbs and spices.

Step 4

Sear the partridge in the casserole dish until it has browned on all sides.

Step 5

Add 1 cup water or chicken broth to the casserole dish and season the liquid with your choice of herbs and spices.

Step 6

Reduce the heat to bring the liquid to a simmer and cook the partridge, covered, for 30 to 45 minutes.

Step 7

Let the partridge rest for five minutes before serving.

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