Game Meat Monday: Jamaican Spiced Partridge in Flatbread

Another superb Game Meat Monday from Ben


For the Marinade:

  • 1 Medium white onion, chopped
  • 4 Spring onions, chopped
  • 4 Cloves of garlic, crushed
  • 2″ Piece of ginger, chopped
  • 2-3 Scotch bonnet chillies
  • 1tbsp Dried thyme
  • 1 Lime, zested and juiced
  • 2tbsp Dark soy
  • 1tbsp Rapeseed or vegetable oil
  • 2tbsp Light brown sugar
  • 1tbsp Ground allspice
  • 1tsp Salt
  • 2tbsp Chopped parsley

You will also need:

  • Partridge breasts (2 per flatbread)
  • Skewers
  • Flatbreads
  • Spring onion, chilli and parsley to garnish


Put all the ingredients for the marinade into a food processor and blend into a coarse paste.

Score the partridge breast and place in the marinade for a minimum of 2 hours, but preferably overnight.

Skewer the partridge breasts, and pan fry or BBQ until cooked. Allow to rest for 3-4 minutes.

Warm up your flatbreads in a pan, then place the partridge skewer in the middle, and garnish with the chilli, spring onion and parsley. Garlic mayo is also optional, but tastes fantastic.