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Spatchcock Partridge

Spatchcock Partridge

4 Partridges
A good bunch of thyme
4 cloves garlic
200ml light olive oil
salt & pepper

Remove the backbone on the birds by placing a large knife into the opening at one end and cutting along one side of the back bone. Once you have cut through this, cut along the other side of the back bone. Lay the bird on the cutting board and using the palm of your hand press down flattening the bird.

Chop up the rosemary roughly and slice the garlic then mix with the oil. Place some of the oil into a flat dish and place the birds on top adding the rest of the oil mix over the top of the birds. Leave to marinade overnight. Remove the birds from the oil and scrape excess oil off, season and cook in griddle or on a BBQ.