Partridge Summer Salad With Blueberries

The perfect summer salad, incorporating lovely, fresh blueberries for a tasty al-fresco lunch or light dinner. Partridge doesn’t just have to be used in a pie or a pot roast it can be just as versatile as any other meat, as look as you don’t overcook it.


Serves 6 people.

  • 12 partridge breasts
  • 15g of butter
  • 2oz of watercress
  • 55g of wild rocket
  • 4oz of blueberries
  • Juice of half a lemon
  • 1 tbsp of red wine vinegar
  • ½ tsp of Dijon mustard
  • 1 heaped tsp of honey
  • 4floz of rapeseed oil
  • 1 peeled and finely chopped shallot


  1. Season the partridge breasts well with salt and pepper. Melt the butter in pan and add the partridge breasts in batches. Fry for 4-5 mins, ensuring to turn the meat half way through, and transfer to a warmed plate.
  2. To make the dressing, mix together the lemon juice, red wine vinegar, Dijon mustard and honey. Then gradually whisk in the rapeseed oil and add the chopped shallot.
  3. Toss the watercress and rocket with the dressing and arrange onto 6 plates. Thinly slice the partridge breasts, sprinkle with blueberries and serve.

**For an alternate twist on the salad dressing, substitute the red wine vinegar for sherry vinegar and the rapeseed oil for walnut oil.**

Order partridge breasts online now.