Partridge in a Bucket and BBQ Partridge with Chorizo Membrillo

Partridge Two Ways! Partridge in a Bucket...buttermilk-soaked, spiced and fried until crisp and golden. Best dunked in chilli jam. BBQ Partridge with Chorizo and Membrillo...smoky, sticky and sweet with honey, thyme and charred chorizo.
Comfort Food | Game | James Martin's Saturday Morning | Main Courses | Poultry
4

Ingredients

Partridge in a Bucket
  • 2 partridge, portioned
  • 400ml buttermilk
  • 200g plain flour
  • 1 tbsp paprika
  • 2 tsp onion salt
  • 1 tsp black pepper
  • ½ tsp celery salt
  • ½ tsp dried sage
  • ½ tsp garlic powder
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • ½ tsp dried basil
To serve
  • Chilli jam, shop bought
BBQ Partridge with Chorizo Membrillo
  • 2 partridge, portioned
  • 1 chorizo, sliced
  • Few sprigs of thyme
  • 2 cloves garlic
  • Honey
  • Membrillo

Method

Print Recipe

Partridge in a Bucket

1.Soak the partridge portions in the buttermilk in a large bowl and pop in the fridge overnight.

2.Scrape off the buttermilk and then mix all the spices in the flour and use to coat the partridge. Deep fry in batches and drain on to kitchen paper. Season with salt.

BBQ Partridge with Chorizo Membrillo

Heat a BBQ until hot and the coals are white. Skewer up the partridge and chorizo and cook until lightly charred. Sprinkle over thyme, brush with honey and membrillo.

Ingredients

Partridge in a Bucket
  • 2 partridge, portioned
  • 400ml buttermilk
  • 200g plain flour
  • 1 tbsp paprika
  • 2 tsp onion salt
  • 1 tsp black pepper
  • ½ tsp celery salt
  • ½ tsp dried sage
  • ½ tsp garlic powder
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • ½ tsp dried basil
To serve
  • Chilli jam, shop bought
BBQ Partridge with Chorizo Membrillo
  • 2 partridge, portioned
  • 1 chorizo, sliced
  • Few sprigs of thyme
  • 2 cloves garlic
  • Honey
  • Membrillo

Method

Partridge in a Bucket

1.Soak the partridge portions in the buttermilk in a large bowl and pop in the fridge overnight.

2.Scrape off the buttermilk and then mix all the spices in the flour and use to coat the partridge. Deep fry in batches and drain on to kitchen paper. Season with salt.

BBQ Partridge with Chorizo Membrillo

Heat a BBQ until hot and the coals are white. Skewer up the partridge and chorizo and cook until lightly charred. Sprinkle over thyme, brush with honey and membrillo.

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