Partridge Dukkah

Partridge Dukkah

Dukkah Spice can be found in most supermarkets or from
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
Cook, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior……
Renowned for his British wild food knowledge and true farm to fork ethos, he honed his skills in top establishments both in the UK and Europe. These skills saw him head up the first River Cottage Canteen.
Mark has a passion for shooting, fishing and foraging, also has reared his own livestock, set up chemical free kitchen gardens, poly tunnels and even a heritage orchard.
Mark has an amazing understanding of kitchen gardens and animal husbandry, utilizing every part of the animal and also a lot of the weeds!!!
His talents don’t end there, writing features on wild food for some of the top food publications, including BBC Good Food Magazine, Harrods, Elle, and NFU magazine.
Mark was also Brand Ambassador/Executive Chef for premium appliance company Miele for 2010-2012.
Mark creates amazing recipes with the best offered by Britain’s Larder and we have four on the Taste of Game website.
Drunken rabbit, wild rice and fennel flatbreads
Venison Wellington, rosemary and redcurrant sauce, steamed greens
Dukkah Partridge
Pot roasted pheasant, properly garnished
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Partridge
Servings 2


  • 2 partridge crowns ask your butcher to do this
  • 2 tbsp Dukkah
  • 3 tbsp rapeseed oil
  • 100 grams bulgar wheat
  • 1 carrot diced small
  • 1 celery diced small
  • 1 cinnamon stick
  • 1 star anise
  • 300 ml chicken stock
  • 1 red pepper sliced in big chunks
  • 1 yellow pepper sliced in big chunks
  • 1 red onion split into 1/8th's
  • 1 courgette cut into ribbons lengthways
  • 2 flat breads


  • Combine the partridge, dukkah and oil into a sandwich zip-lock bag and marinate over night.
  • Combine the bulgar wheat, carrot, celery, cinnamon stick, star anise and cover with the stock, bring to the boil and simmer until cooked, usually about14-15 mins.
  • Cook the partridge on a heated griddle pan and sear the birds on both sides for 4-5 minutes then into an oven at 180c for 8 minutes, allow to rest for 5 minutes before serving.
  • Place all the vegetables into a bowl, season with oil, salt and pepper. Using a griddle pan, get them nice and hot to ensure those trademark “bars” on the veg, once cooked place in a bowl and cover with cling film to keep warm.
  • To serve:
    Fold the chopped chargrilled vegetables into the bulgar wheat, pour over the resting juices from vegetables and season.
    Place a couple of flatbreads on the side and get stuck in!!!
Keyword Partridge