Broiled Partridge with Garlic, Oil, Lemon, and Cayenne

Name: Broiled Partridge with Garlic, Oil, Lemon, and Cayenne
Yield: Serve 1 per head
Ingredients: 4 cloves garlic, crushed; juice of 1 lemon; ¼ cup olive oil; 1 tablespoon cayenne pepper; 4 partridges, spatchcocked; salt and pepper

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

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 olive oil
4 cloves garlic, crushed
juice of 1

Main course
Winter
Gluten-free
Autumn

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.