Partridges Cooked in Vinegar

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 4 partridges
  • olive oil
  • 4 young carrots, scraped and cut in half lengthways
  • 8 celery sticks, trimmed to the same size as the carrots
  • 1 red and 1 white onion, finely sliced
  • 1 large clove of garlic, finely chopped
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 8 medium-hot chillies
  • 1 litre/ pints white wine vinegar
  • 8 crunchy spring onions, cut into batons the same length as the carrots
  • sea salt and black pepper


Sauté the partridges in a little olive oil until they are brown on all sides. Remove from the pan and set to one side. Clean out the pan and, in a little olive oil, cook the carrots, celery, onions and garlic until they are very slightly browned. Now put the vegetables in a deep casserole, place the partridges on top, season with a little salt and pepper and add the bay leaves, thyme and chillies. Cover the partridges with the white wine vinegar, place in a hot oven and cook for 30-40 minutes. After about 30 minutes, check the partridges with a skewer to see if they are cooked; if they are, pop in the spring onions and leave them to cook for 5-6 minutes so they are still crunchy.

Because of the curious vinegar sauce the best way to eat this dish is after it has been left overnight in the refrigerator. The partridges benefit from the cold marinating and any fat will float to the surface and can be easily removed. Reheat gently to serve.