Buttermilk Partridge Burger with Slaw

Buttermilk Partridge Burger with Slaw

This is quick and easy, moist and delicious. Recipe by Taste of Game Chef Richard Hunt.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Partridge
Servings 2


  • 4 partridge breasts
  • 100 ml buttermilk
  • 50 grams plain flour
  • 1 tsp smoked paprika
  • 1/2 tsp fresh thyme leaves chopped
  • 50 ml vegetable oil
  • 2 large red peppers deseeded and chopped
  • 1 brown onion chopped
  • 2 cloves garlic crushed
  • 2 medium tomatoes chopped
  • 100 ml red wine vinegar
  • 60 grams soft light brown sugar
  • 20 leaves chopped tarragon
  • 2 toasted brioche buns


  • First place the partridge breasts in the buttermilk for 1-2 hours or overnight. In a saucepan, sweat the onion and garlic in the oil until translucent. Increase the heat, add the peppers and cook over a high heat for a minute or two. Add chopped tomatoes, sugar and vinegar. Reduce the heat and cook gently until a relish consistency is achieved. Finish with the chopped tarragon and season to taste
  • Add the paprika, thyme salt and pepper to the flour and mix well. Remove the partridge breasts from the buttermilk, coat in flour, shaking off the excess
  • Either gently pan-fry or char-grill the partridge for 1-2 minutes each side. Season and allow to rest for 2-3 minutes.
  • For the slaw put all the ingredients in a large bowl. Dress with a little oil, lime juice and season to taste
  • Place the partridge breasts, relish and lettuce in the brioche. Serve with Dijon mayonnaise on the side
Keyword Partridge