Recipe – Pan-Fried Partridges with Thyme-Scented Root Vegetable

Pan-Fried Partridges with Thyme-Scented Root Vegetable

Serves 2

Prep – 10 mins; Total – 45-50 mins

* I like serving partridges because they are individual portion sized and look nice when served.  This recipe results in crusty yet juicy well-seasoned partridges.  The slightly caramelised root vegetables are a nice accompaniment. 

Partridge – Another fantastic find from the London Farmers’ Market


2 partridges

Herbs de Provence


Salt and pepper

Olive OIl

Thyme-Scented Root Vegetables (optional)

4 carrots

4 parsnips

Thyme, 2 tbsp chopped plus 2 sprigs

2 tbsp, Olive oil

Preheat oven to 180 degrees Celsius.

For the vegetables, slice the carrots and parsnips diagonally about 1 cm wide.   Mix with olive oil and thyme and roast with partridges for about 25 minutes. 

Thyme-Scented Parsnips & Carrots

Remove partridges from oven about 20 minutes before starting to cook.

Put flour, herbs, and seasoning on a plate  or shallow dish.  Wash and pat partridges dry and cover partridges in flour on all sides.  Discard dish of flour.

Floured Partridges in Skillet

Heat pan over medium heat.  Add 2 tbsp of olive oil.  Once heated, brown partridges on all sides which takes about 2 mins each side.  

Flip to brown both sides

Place saucepan in oven with vegetables for 20-25 minutes depending on size.  Remove from oven and allow to rest for 5-10 minutes. 

Partridge and Vegetables

Serve  partridges with vegetables and  enjoy with a bottle of Loire red.



Filed under Farmers'/Food Markets, Recipes

2 responses to “Recipe – Pan-Fried Partridges with Thyme-Scented Root Vegetable

  1. That look slike a perfect autumnal dish (but my other half draws the line at partridge (too small and cute i think the reason is)

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