Grilled Partridge with Leek Cream

The partridge is one of the most treasured birds in game cuisine, known for its delicate, slightly earthy flavor. This recipe pairs the tender meat with a rustic leek cream, creating a dish that feels both refined and rooted in the traditions of the hunt.

Ingredients

• 2 partridge breasts and thighs

• 1 clove garlic, finely chopped

• 1 leek, finely chopped

• 1 dl cream

• Chicken stock

• Salt and freshly ground black pepper

Preparing the Partridge

Marinate the partridge pieces in chopped garlic, salt, and pepper. This simple preparation enhances the bird’s natural flavor without overpowering it.

Grill the breasts and thighs over medium-high heat, searing each side for 3–4 minutes. The thighs will require slightly longer cooking to achieve tenderness while keeping the meat juicy.

Making the Leek Cream

In a pan, gently sauté the chopped leeks until soft, taking care not to let them brown.
Add cream and chicken stock, then simmer until the sauce reaches a smooth, velvety consistency. Season with salt and pepper to taste.

Serving

Arrange the grilled partridge on a generous layer of leek cream. For a seasonal flourish, add pickled pumpkin or onion to bring brightness and contrast to the dish. The combination of tender breast meat and the slightly richer thighs provides both variety and balance on the plate.