This delicious partridge dish is simple to make - the partridges are marinated for 2 hours in a lovely mixture of oil, lemon and thyme and then grilled on a griddle pan until the flesh is tender and slightly charred. A great recipe for a BBQ.
- 2 small partridges, backbone removed, breastbone removed, flattened
- 2 tbsp. veg oil
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- 2 garlic cloves
- 2 tsp. freshly picked thyme leaves
- Salt and pepper
Crush the garlic cloves. Whisk the veg oil, olive oil, lemon juice, crushed garlic, thyme leaves and salt and pepper together. Pour over the birds in a glass dish and rub the marinade inside and out.
Cover and leave in the fridge for two hours. Let the birds come up to room temperature before cookng.
Heat a griddle pan over a medium heat. Cook the birds for around ten minutes on either side, until lightly crisp and golden.