Discussion
Mobile Chicane said:
Barbecuing is the best way of cooking game birds I think, however the barbecue needs to be searingly hot.
Snip out the backbones, spatchcock the birds on skewers, and give them 5 minutes each side.
If barbecuing I would agree. The heat would transfer much faster this way and with 5 mins each side you'll be on to a winner.Snip out the backbones, spatchcock the birds on skewers, and give them 5 minutes each side.
It'd be a shame to mess it up on Christmas day though. Have a back-up plan too.
I make a sweet-sour-spicy marinade for small game birds which may well work for Christmas depending on what else you're having. Game chips and spicy red cabbage - yum:
For two (big) partridges
- 2 tablespoons pomegranate syrup (from middle eastern grocers or Saino's Special Selection)
- 3 teaspoons tamari
- grated zest of 1 lemon
- 80 ml olive oil
- 1 cinnamon stick, ground to a fine powder
Mix all this in a bowl, coat the birds and let them marinate for at least 4 hours. This also works well with quail, pigeon, chicken or pork.
For two (big) partridges
- 2 tablespoons pomegranate syrup (from middle eastern grocers or Saino's Special Selection)
- 3 teaspoons tamari
- grated zest of 1 lemon
- 80 ml olive oil
- 1 cinnamon stick, ground to a fine powder
Mix all this in a bowl, coat the birds and let them marinate for at least 4 hours. This also works well with quail, pigeon, chicken or pork.
spatchcocking then grilling is a great way of eating partridge. I like to put a couple of slashes into the breasts and the legs, then marinate in olive oil, garlic, bay, thyme and black pepper. As a guide, do 3 minutes on the skin side, 4 on the other, and another 3 n the skin, so it is nice and crispy 
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