I live in the country and receive my fair share of partridges from my hunting neighbours. As much as I love these gifts, it is a lot easier to purchase your partridges from a good butcher. Feathering and gutting these birds is a real pain in the ass.
If you can’t get partridges where you live, use small chickens. The flavour of the meat is very similar.
Partridges may be game birds but they don’t taste very gamy.
The sauce you make in this recipe is rich and thick. It’s good for dipping your naans into and then piling them with a few torn off pieces of marinated partridge. Totally messy but delicious.
In order to prepare the recipe exactly as I have, you will need to first make my coriander, mint and mango chutney and tandoori paste. It might sound like a lot of work but if you like to cook, it makes for a fun day in the kitchen.
- Start by making your marinade. Mix the chutney, yogurt, fenugreek, tandoori paste and garlic and ginger past in a bowl until smooth.
- Place the partridges in the marinade and marinate for three to 24 hours. The longer the better.
- When ready to cook preheat your oven to 200c (400f). Lift the birds from the marinade and remove as much marinade from them as possible. Retain any leftover marinade and pat the partridges dry with kitchen towel.
- Season the partridges inside and out with salt and pepper. Then brown them all over in one tablespoon of the butter for about four minutes over medium high heat.
- Place the partridges in a roasting tray and pour the cooking juices from the pan over them.
- Partridges only need about eight to ten minutes in the oven. Roast until just cooked through and allow to sit for about five minutes out of the oven.
- Meanwhile, place the roasting tray over medium heat and deglaze with the stock. Add about three tablespoons of the leftover marinade and the remaining butter. Let this all simmer to thicken the sauce.
- Serve the partridges in the sauce or if you want to get fancy you could serve them on individual plates with the gravy on the side.