Buttermilk Partridge

This tasty recipe placed second in a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust.


Prep Time
30 mins

Cook Time
20 mins

Imogen Segrave of The Game Truck provided us with this recipe.


Serving 6
12 partridge breasts or 6 pheasant breasts
284ml (normal sized pot) x Buttermilk
300g x Self raising flour
3tsp x Celery salt
3tsp x Onion granules
3tsp x Garlic granules
2tsp x Dried oregano
2tsp x Dried thyme
2tsp x Cayenne pepper
½ tsp x Ground nutmeg
Black pepper
Vegetable oil for frying
Roughly chopped coriander
Serve with Peri-Peri Garlic Mayonnaise

Begin by

cutting the partridge breasts (or pheasant breasts) into bite sized pieces and marinade in the buttermilk over night or for at least 30 minutes.

Mix the flour

with the herbs and spices and coat the partridge. 


Heat the oil

on a medium-high heat in a shallow frying pan it should get to about 170c. Pop a piece of the flour coated partridge into the hot oil to test if it is hot enough, it will start sizzling if it is ready. 


Once hot enough

put the partridge in the frying pan and turn once golden brown. I tend to pop them in clockwise so I can keep track of which went in first and start from the same place when it is time to turn them over. This will take roughly 3 minute each side or until they are golden brown (just keep checking!) 


Once the partridge

has finished frying, put them on a plate with kitchen roll to soak up any excess oil.

Serve by

putting the partridge onto a plate or sharing board and top with the chopped coriander and serve with your choice of dips – I always use peri-peri garlic mayonnaise.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes