Grilled Partridge.

Serves 2.


  • 2 partridges.
  • 1 tbsp cumin seeds.
  • Grated zest ½ lemon.
  • 75g/3oz butter, softened.


  1. Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat.
  2. Toast the cumin seeds in a dry pan for a few seconds until they release their aroma.
  3. Transfer to a pestle and mortar and grind coarsely, then mix into the butter with the lemon zest.
  4. Rub the partridge all over with the butter and season with salt and pepper.
  5. Cook under a hot grill being careful not to let them burn, and turn them several times, brushing with more butter.
  6. Cook for about 10-15 minutes, until golden brown and the skin is crisp.
  7. Serve with whole baby carrots.

Courtesy of “Game to Eat”.