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Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
A classic braised game bird soup simmered with root vegetables, ham, and stock for a rich, clear finish.
Autumnal confit partridge and game served with homemade oatcakes, a cobnut crust, and a fresh blackberry herb salad.
A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.
Roasted partridges filled with a savory pork, chestnut, and apricot stuffing, topped with bacon and served with festive sides.
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.