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Broiled Partridge with Garlic, Oil, Lemon, and Cayenne
- Serve
1
per head - Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is a very simple way of cooking tender young red-legs that don’t have a great deal of flavor of their own, but respond very well to broiling. St makes a quick dish for hungry shots. You need to cut the partridge through the back and flatten them out. It is also a dish that can be cooked over the embers of an open fire out of doors.
Ingredients
¼ cup 4 cloves - juice of
1
Method
Mix the oil, garlic, and lemon juice together and marinate the partridges in it for 1-3 hours.
Take them from the marinade, season, and sprinkle the cayenne over them. Broil, turning from time to time for about 15-20 minutes. Be careful not to overcook, and baste them with the marinade from time to time.
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