The partridge is a nonmigratory bird that nests and forages on the ground. Because it spends its life running through the heather and shrubs, it is very lean. In order to keep partridge moist and full of flavor, I baste often and leave them to rest once done. The resting period is particularly important – it allows the meat to finish cooking and also prevents it from drying out when you cut into it. Consider applying this to most of your cooked meats. I’ve served these sweet glazed partridges with red lentils and winter greens.
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Maple-Chili Roasted Partridge
- Total Time: 50 minutes
- Yield: Serves 3
- Diet: Omnivore
Description
Sweet and spicy partridge roast, glazed to perfection. Served with hearty red lentils and greens.
Ingredients
- 3 partridges
- 5 tbsp maple syrup
- 1 tbsp oil
- 1 clove garlic, chopped
- 1-2 chili pepper, finely chopped (or 1/2 tsp chili flakes)
- 1 tbsp apple cider vinegar
- 4 tbsp (60 ml) water
- sea salt
- 1 cup (237 ml) split red lentils
- 2 cups (473 ml) chicken stock or water
- 2 tbsp (30 g) butter
- 1 onion, finely chopped
- 1 bay leaf, crushed
Instructions
- In a bowl, combine the partridge, garlic, maple syrup, oil, chili, vinegar, and salt. Marinate in the refrigerator for one hour.
- Remove the partridges from the marinade, reserving the marinade.
- Preheat oven to 350°F (177°C).
- Heat a skillet over medium heat with a drizzle of oil. Sear the partridges on all sides until golden brown. Season with salt.
- Return the partridges to the skillet, add the reserved marinade and water. Bake in the preheated oven for 20-25 minutes, basting every 5 minutes. Add more water if the liquid reduces too much. The internal temperature should reach 165°F (74°C).
- Let the partridges rest for at least 10 minutes before serving. Serve with lentils and pan sauce.
- Melt butter in a saucepan and cook the onions gently for 5 minutes.
- Add garlic, bay leaf, and lentils. Cook for 1 minute, then add stock.
- Simmer, partially covered, for 10 minutes. Season with salt.
Notes
- For deeper flavor, marinate the partridges overnight.
- Substitute brown sugar for half the maple syrup for a richer sweetness.
- Leftover partridges can be shredded and added to salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 partridge
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What internal temperature should partridge reach before it is safe to eat?
Cook partridge to an internal temperature of 165 F (74 C) at the thickest part of the thigh. Because the birds are small, a quick-read thermometer is worth using since they can go from done to dry fast.
How do the maple and chili balance each other during roasting?
The maple caramelizes against the heat and creates a lacquered skin, while the chili cuts through that sweetness and adds a slow back-of-the-throat warmth. Basting partway through roasting helps build that layered glaze. 
Can I substitute another game bird if I cannot find partridge?
Poussin or quail are the closest in size and flavor profile. Guinea fowl works too but is larger, so you will need to adjust roasting time accordingly.
