Roast Partridge with Wild Mushrooms and Autumn Greens

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Partridge is a mild-flavoured game bird, which often suits those who would normally steer clear of game. Earthy ceps and tender autumn leaves complete the dish.


  • 4 oven-ready partridges
  • salt and freshly ground black pepper
  • about 100 g butter


Preheat the oven to 220°C/gas 7. Season the partridges inside and out with salt and pepper and rub with butter. Place the birds in a roasting tray, in which they fit snugly, and cook for