Szechaun Partridge

I cannot believe we are now in September. Gone are the long days and the chances of sunshine are slim. This is something I welcome with open arms as I love the cold crisp mornings but bleak weather aside, September marks the beginning of the Partridge season.

The Red Legged Partridge probably my favourite game bird. It might be small but where it lacks in size it certainly does not disappoint when it comes to flavour. The Partridge is a light, fresh tasting bird that requires little seasoning and because of this, it is incredibly versatile.

If you have never eaten Partridge before or are uncertain how to cook it, treat it as you would a chicken albeit a tiny one. You can use the breasts in stir fry, game pies, pizza toppings....the list is endless and following on from my Crispy Shredded Goose, I wanted to showcase something a little bit different.

Please give it a go, it’s super easy and tastes amazing.

Szechuan Partridge (serves 2)


500g Partridge breasts, cut into 1inch cubes

2 bell peppers, red and green, chopped

3/4 cup soy sauce

3 tbsp honey

2 tbsp sweet chilli sauce

3 tbsp sesame oil

2 tbsp grated fresh ginger

1 tbsp chilli flakes

3 tbsp rice wine vinegar

2 garlic cloves, minced


Sesame seeds

3 tbsp cornflour


Cube your Partridge breasts then place in a freezer bag and add your cornflour. Hold the bag shut and coat your breasts evenly. Place to one side.

In a wok or large pan, heat about an inch of sesame oil, shake off any excess flour and fry the Partridge in batches until golden brown. Once cooked, place on a kitchen roll lined plate.

Remove any excess oil from the wok then add the ginger garlic and cook for one minute. Add the chopped bell peppers and cook for 5 minutes until soft. Add the chilli flakes, give it all a mix and cook for one more minute then remove from heat.

In a small pan, add 3tbsp sesame oil, soy sauce, rice wine vinegar, honey, sweet chilli sauce and chilli flakes. Bring to a rolling simmer for 5 minutes or until it thickens. You may want to add a splash of cornflour/water paste to thicken.

Pour the sauce over your vegetables, add your Partridge and coat evenly. Garnish with sesame seeds and serve with rice or noodles.


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