Harissa & Preserved Lemon Roasted Partridge

This deliciously different Wild and Game recipe uses partridge, as an alternative to chicken, roasted in harissa and preserved lemons.

Harissa is a traditional Middle Eastern spice paste which gives a lovely slow-burning chilli heat. It is perfect to use as a marinade and blends wonderfully with partridge meat. Why not give it a try?

  • 8 preserved lemons
  • 3 tbsp of olive oil
  • 3 tsp sea salt flakes & freshly ground black pepper
  • 90g of rose harissa or harissa – the rose petals just give a pleasant sweetness and soften the chilli kick
  • 4 whole partridges
  1. Pre-heat the oven to 220C/200C fan or gas mark 7.
  2. Using a food processor or hand blender, blitz the preserved lemons, olive oil, salt and pepper to taste and rose harissa together until you achieve a smooth mixture.
  3. Pour this over your partridge and rub the mix into the birds.
  4. Place the partridge in a large roasting tray. Roast the partridge for 30-35 minutes (depending on the size of the birds) until cooked through – check the juices run clear when pierced at the thickest part of the thigh.
  5. Serve with your choice of vegetables and couscous or rice.

It’s as simple as that. Keep your eyes peeled on the news page for more recipes coming soon.

Order whole partridge or partridge breasts online now.