Game Meat Monday: Roasted Partridge with Leek and Bacon Risotto

Another fantastic Game Meat Monday recipe by Ben


For the Partridge:

  • 1 whole partridge per person
  • Rapeseed oil
  • Salt and pepper

For the Risotto (serves 4):

  • 1 shallot, chopped
  • 1 clove of garlic, crushed
  • 3 leeks, sliced
  • 3 rashers of bacon
  • 200g risotto rice
  • 200ml white wine
  • 900ml chicken stock
  • Water (if needed)
  • 50g parmesan cheese


For the Risotto:

  • Add 1 tbsp of oil to a pan, and cook the bacon rashers until crispy (you can use the same pan for the rest of the risotto). In another pan, start to warm up the chicken stock.
  • Once the bacon is cooked, remove from the pan and set aside. Then add the leeks, shallot, and garlic and cook until softened.
  • Add the rice to the veg and cook for a further couple of minutes, then add the wine, stirring continuously until it has all been absorbed.
  • Next, add the chicken stock, a ladle-full at a time, until it has all absorbed.
  • Once the rice is soft, crush the bacon and add it in, and grate the parmesan over the top. Once combined, serve warm alongside the roast partridge.

For the Partridge:

  • Rub a little oil over the bird, then season with salt and pepper, or your favourite meat rub.
  • Sear it in a hot pan to add a little colour to the meat, before adding a spoonful of butter and some oil to the pan.
  • Baste the bird well in the butter, and then cover with an old butter wrapper.
  • Transfer to an oven, and cook for 20 minutes at 180°C, then remove the butter wrapper, baste again, and cook for another 8-10 minutes.
  • Once fully cooked, baste the bird again, and recover with the butter wrapper, before allowing to rest for 10 minutes.

If you put the partridge in the oven at the same time as you start to soften the leeks, you should find everything comes together at the right time.