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Partridge escabeche

Delicious served with crusty bread to mop up the sharp cooking juices. This dish is equally good served hot or cold.

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  1. Sit the partridges in a large, flameproof, lidded casserole dish. Add the onions, carrots, black peppercorns, bay leaves, garlic cloves, vinegar, wine and oil. Season with salt and freshly ground black pepper.

  2. Cover the casserole with a lid, bring to the boil and then simmer gently for 30 minutes. Add the slices of lemon and simmer for another 10 mintutes. After 40 minutes of total cooking time, check if the birds are cooked – the juices should run clear when the thickest part of the thigh is pierced with a skewer.

  3. Once cooked, remove the pan from the heat and let the partridges cool in their cooking liquid.

  4. When the partridges are cold, remove them from the cooking liquid. Remove the bay leaves and lemon slices, reserving the vegetables and a little of the cooking liquid. Carve the birds, or cut into joints

  5. Serve the carved partridge alongside the vegetables. Sprinkle with parsley and pour over a little of the reserved cooking liquid.

Recipe Tips

This recipe could also be made using pheasant, simply use two or three pheasants in place of the partridges, and cook for 1hr, checking if cooked in the same way as the partridges in the method.

How-to videos

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