Spatchcocked Partridge

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 young partridges, drawn
  • 3 fl oz (75 ml) oil
  • Salt and pepper
  • 2 bay leaves, crumbled
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped parsley
  • 8 fl oz (250 ml) rémoulade sauce to serve


Cut the birds almost in two lengthways and flatten out. Marinate them for 2 hours in the oil with the salt, pepper, bay leaves, thyme and parsley, turning them once or twice.

Grill the birds, under a high heat, for 5 minutes on each side. Then reduce the heat and cook for another 10 to 15 minutes, turning them over once or twice. Serve with the remoulade sauce.