Broiled Partridge with Garlic, Oil, Lemon, and Cayenne

Preparation info
  • Serve


    per head
    • Difficulty


Appears in

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.


  • ¼ cup olive oil
  • 4 cloves garlic, crushed
  • juice of 1


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.