How To Prepare And Cook A Partridge.TheScottReaProject.
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- How To Cook A Partridge,I show how to completely prepare a fresh whole Partridge,then cook a stunning dish of Roasted Partridge,served with savoy cabbage,onions and dry cured bacon,a fantastic English game dish,simple/delicious.Please SUBSCRIBEby clicking the link below,videos released weekly,many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Mr Rea, I think history will record you as one of the great butchers of the world. And will record me as one of the great butchers of your comment section. Can't wait to see how you butcher the holiday season, and how you season your butchery. Thanks for another great vid, you made my Thurs evening.
Just cooked this recipe with a single partridge ( I'm the only meat eater here :) ).
O.M.F.G!
Stunning flavours. Thankyou!
10 years later your still a pre christmas legend.
Right, got my partridge, watched this again for a refresher, off to give it a go!
What a fantastic channel this is 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
of all the game preperation on TH-cam this is by far the best video! awsome work
I know this was posted way back in 2014, but I've always wanted to tell this story somewhere. It was january, 1941, and I was a 6 year old evacuee from London, just arrived that afternoon to Leicester Train station, where we were herded onto buses and my bus ended up in a place called Scraptoft. All 30 of us trooped into the Women's Institue Hall and lined up and the local community ladies came down the line selecting a child to take home with them. A nice looking silver blond lady came up to me and asked, 'what's your name young man.?' and I said 'I'm Geoffrey.'
She smiled again. 'Would you like to come live with us on our farm.?' 'Yes, please.!' I answered and she took me out to her car, a big, black Austin saloon, and we drove out of the village and up to the crossroads and then turned left onto a narrow country lane and drove for 3 miles, past a forest and then wide open fields and finally, a driveway and a lovely cream-coloured farmhouse in a huge front garden with a duck pond on the side and a moorhen paddling around in it.
She took me up to my new bedroom and told me to unpack my case and then come down for a nice cup of tea. Just as I opened my case, there was a clattering and thudding of boots and the door burst open and the farmer came in smiling and saying 'Don't be afraid, there's a partridge in the tree outside.!' I had no idea what he wa talking about. He opened the window, fired, turned to me and beamed and said, 'My lucky day.! 2 patridges in one day, so we know what's for supper tonight.'
Sure enough, that evening I had a partridge breast and leg and cabbage cooked with bacon, and it was the most delicious food I had ever tasted, especially after a year and a half of food rationing in London. Three and a half years on that farm were the happiest times of my life and I too became a farmer. just because I ate partridge when I was six years old.
lovely story , thank you for sharing
lovely story indeed. Made my eyes water a little bit...must be my allergies.
scott wonderful as usual ,forget your so called celebrity chefs , the master scott has spoken wow
Was given a brace of partridge and had never cooked it before found this recipe and boy oh boy is it good thank you
I was lucky enough to obtain a lovely partridge for lunch after one flew
into the side of my house one morning and broke its neck. My husband
heard the loud "bang" at the house and inquired, "What was that?". After
checking outside, I answered, "Lunch".
Scott, thanks very much, excellent and relevant.
Savoy cabbage, bacon and onion is a fantastic combo. Not quite the weather for it at the moment but I love making a savoy cabbage and bacon potato salad with crème fraiche
A friend of mine has just given me a partridge... I didn't have a clue what to do with it but this video is inspiring. I can't wait to try it. Thanks!
I would have to have mash potato with it as well but boy that looks superb
I really enjoyed your video and look forward to more😊
I'm preparing a medieval-themed dinner with partridge as one of the courses...this video is really helping me feel more confident. I'm glad I don't have to debone the little beauties before I cook them! Thanks for the video. Its a big help.
Looks like a classic winter preparation for partridge. I have just been handed a brace so will copy, however I won't be discarding any of the roasting fat/juices like you did in the video. Thanks for this demo.
This is really a great channel! The butchery is at its finest and we get to see the results with mouth watering cooking.
didn't know partridge was so quick to cook .nice recipe
You have just reminded me it's dinner time. Another great one out of the top drawer. Cheers Scott and all the best.
I've just cooked this dish Scott, and what a tasty dish!! I was lucky to get some prepared birds (partridge, pheasant, wood pigeon)on the bone. I knew the one place to find something easy to do would be your channel and following your instructions had myself a delicious meal. Looking forward to trying some of your other recipes!!
I love your vids Scott, but i allways get hungry when i watch them!!
going to try this now looks nice
Cheers Scott got me first Partridge at weekend can't wait to try this B-)
Nice one Ross. Let me know how you get on brother.
It was gorgeous matey up there with the best game Ive eaten- had to tweak the veggies and sauce to what I had in but that process for the bird was perfect- 10 mins on full whack- genius!
Thank you so much for this. My Setter x Collie has just caught a little girlie French Partridge, sadly Megane was quicker than I was. I've plucked and cleaned birds (150 one Christmas!) before but that was over 30 years ago - great refresher course, and great recipe. Thank you. Alison (France)
Aloha Scott,
I've been watching your vids 4 the past few weeks & I have 2 say you're a genius man!
You should write a cook book & call it "An English Butcher's Guide to Domestic & Wild Delicacies." Or, "A Real Man's Guide to: Hunting, Gathering, Butchering & Cooking."
Keep the good stuff coming my friend...
hi Ku'i, thanks for the great comments much appreciated and I love those book titles.so if im ever lucky enough to be asked to write one I will seriously consider the first one.you gotta have a dream. you never know . Thanks again and take care. Scott
Scott Rea I'm asking! The way you cleaned the birds thought you were going to stuff them with the cabbedge n bacon.lol
Don't spoil him for Gods sake! He knows it!! But we still like him.
That partridge looks mighty yummy!
I’ve got 2 in the freezer that I must defrost and cook. First time cooking for me. My pheasant wasn’t great so hopefully the partridge will be 😊
That looked very tasty.
Another great video. Nice dish for the winter months.
"Plus.....I've eat some......." Classic. Nice one Scott!
i found one of these beautiful birds wedged in the radiator grill on the front of my car this morning - I was going to bin it, but on watching your vid its now hanging in a cool place for 2 days after which I am doing this recipe - thanks dude
RICHARD COTTLE How did your car partridge turn out?
….being a professional Chef - my honest compliments for all your Videos, Scott! Top!!!
So good. Can always rely on your cooking videos to make me hungry. Nice work Scott.
I've been watching your vids over the past week and I must say that I really like what you do and the way you do it. The butchery is excellent and your dishes look very appetizing. I'm a Southern Yank and not easily impressed so you have done well indeed! I look forward to watching you in the future and thank you much for sharing !
Shooting end of the month, will be giving this a go
Just cooked this today. Shot the partridge a couple of days ago. Great instructions for the preparation and delicious recipe. Went down really well. Love your videos.
Scott,
Looks amazing. Working with foul doesn't seem too difficult with your demonstration. Thanks for another great video.
I love to watch you when you butcher,and your cooking shows are outstanding but I was wondering if you could please do a show on a beef kidney stew, my mom made this when I was a kid and I loved it, it is hard to find a good butcher over here in the USA, and I have not seen beef kidney in over 47 years, so if you can help out a old timer it would be appreciated.
Thank you Sir once again love your work
Fantastic
Looks very good
Good work lad, as always. its bloody summer down under so have 7 months to wait. Git!. lol. Keep em coming. Moose Out
EXCELLENT
❤️❤️❤️❤️ this video!! Going on a chukar hunt in about four weeks and hoping I can try this recipe on any harvested game.
You're channel is magnificent! Thanks for sharing!
Classic, I will try this with Qual. Thanks Scott.
Really good video & instruction. Many thanks. I did use sharp shears for one or two things. I suspect my sharpened knives aren't chef-standard!
Brilliant as always
Scott you really need a warning at the start of your cooking videos BUCKET for drool required
that looked fantastic and beautiful birds those are here in Canada we have Ruffed Grouse they are tasty as hell
have you ever tried the stand on the wings and pull the legs method for gutting them? it works well
keep the great videos coming
looks licious!
nice one scott
nice job mate
This has made me sooo hungry :) good job
fantastic video
WELL DONE
u got one subcriber Respect from India
Great dish. Where do you find that little Maldon's container? I only see large boxes for sale on line. It would be a slick camping item. Cheers.
Mate,,, what did you add in at 14:46? A little drop of Wine? Couldn’t make it out. Going to give this a go with Pheasant. Thanks Mate! 🙏👍👌
not a fan of cabbage i must say, but the rest looks absolutely gorgeous.
great vid as always.
Good job on this one dude
The Port is a lovely touch. I might have used a good cider to intensify the fall; it sort of came to me as you were cooking. Good for the cabbage too. I am very happy to have stumbled across your site!
i love your videos Scott, please get a mic. the video is perfect but the sound comes and goes and we miss some of it... love the vids.. Cheers! :)
?
YES
Awesome video, love the fresh game. Did you hunt these yourself?
wicked vid Scott. I have never tried preparing the birds in this way but it looks amazing. The similar birds we have here in Ontario are Ruffed Grouse but the meat looks almost identical. Have you ever found that older birds are difficult to identify and can be much tougher texture than the younger ones or does this way of preparation negate those things?
omg!! scottrea, your woodcock recipe was good,how do u catch all these game birds?
trying this 100%
Please try and describe the flavour of your partridge because I have 6 coming for Christmas xx is it like Chicken? Pheasant?
I have to ask out of curiosity on this one. I am in the United States and in the state to which I am from we have wild partridge too. I have always remembered is the partridge here taste a bit of a mildly game flavored chicken. Would Scottish partridge have a similar taste or is it different. I know that the ones I have had in the states are a bit bigger. Oh and BTW one can never have too much butter.
Would you change anything if you were to use duck rather than partridge?
That looks spot on mate. A quick question, I brought a couple of pheasant home last weekend, I took the crowns and legs off. They are in the freezer at the moment but the cock bird was quite badly shot damaged, will it all roast Ok or would I be better doing something different with it ??
Keep up the good work scott
i remember watching Red Green when i was a kid and they shot birds with shells loaded with rock salt and pepper corns. it saves you a step.
Hi Scott. Can you explain why you let the birds chill for a few days with the entrails in. Is there an advantage to doing that as opposed to gutting right away? Ive seen that done before but I've always wondered why. Great video my friend. Jon LeCroy
This process is called "hanging". It gives the meat a more complex flavour. People differ on how much of a complex flavour they want. With partridge you could hang them for a couple of days or up to a week; a week will give you a stronger flavour.
Uprated. Will share.
What part of the UK are you in Scott?
Awesome. Just prepared my first partridge watching this and pausing/rewinding lol.
Question... do you hang your game birds for a few days period after the kill?
where did you get the plates Scott?
Your videos are great, keep up the good work. One suggestion for improvement - stop fading your audio in and out between cuts!
Got to get this down my neck!
how to clean the scorched ceramic sauce pan easily?
Trapper showed this to my dad one time and we tried it. It would have been great but for sone reason the legs made it taste kinda weird.
I almost could smell those fine birds starting. It did look very appetizing,,
Hi Scott,this is probably a silly question but why do so many people hang game for so many days/weeks? Cause as you said they used to like it green.yours looked gorgeous yet again! HUNGRY :-)
Mr Rea, how do you use your bare hands to handle smoking hot food, taste the sauce, etc? I cook recreationally, and am quite fearful of burning my fingers.
I love these vids but please invest in a good microphone, the audio comes and goes making it hard to hear your comments at times. ATB.
was that red wine?
noc-ops equinox treacherous wei 💚💛🤯
this may sound like a stupid question but why do you always rest your roasted meats?
Francois Vermaak when you cook meat, the cells are damaged and release their liquid (aka the juice that leaks out onto the plate when you cut it.) Resting allows the damaged cells to reabsorb the juice, so it stays in the meat instead of on your plate. Tl;dr, makes the meat juicier
Francois Vermaak Not a stupid question at all, by the way! Just a good thing to know :) Don't feel bad for not knowing something. All of us are learning, all the time.
I was shooting up near Hartpury last Saturday - we flushed about 8 partridge but sadly they all took off towards land we can't shoot over.
I struggle for recipes with Pheasant to be honest - I just don't find them very interesting birds to cook. Given the complete lack of fat on the birds, I'm always terrified I'll over-cook them.
But bad for a northerner. Never cooked a grouse being we don't have them in Louisiana. Looks great
Top drawer .... More original than the staff canteen video's [ Chef Channel ] tbh
colintraveller Cheers colin.
Stand on the wings and pull the legs to clean will save you some time
Seldom do we pick nits anymore, but if so, i would say to put the partridge in the dish and add spices while there. Vice sprinkling the birds on the cutting board and wasting spices. Nit picking, surely ...
It would be nice to have smell vision :) If you are in a hurry cleaning partridge you can spread the wings on the ground with the back down and stand on each wing and just pull the legs firmly and the breast pops out whole. No need to cut anything. Lobster of the forest.
beating 2moro on saturday so i think i must try this with my brace of partridges i get 2moro
nice one meady.you cant beat a nice cold wet days beating.as you know its character building. joking aside do try this with your brace you wont be disappointed. have a good day tomorrow mate and let me know how it goes with the cooking. all the best. Scott
probably wudent b cooking it untill nxt week as ill b nakerd 2moro and im ferreting 4 rabbits sunday so nxt week i wanna try cookin this but myt just do 1 lyk it and the other ill have with my roast dinner hopefully myt get ducks or pheasants 2moro aswell fingers crossed and fingers crossed 4 a big bag of rabbits on sunday do u do any hunting urself ? or is it just ur m8s that shoot and give u game meats ?
i never see you wash the meat
orginale
I belive yours is hanging a bit to the right ... The stove. :)
game of thrones brought me here. i wonder what this tastes like
why keep touching his fingers?
You should serve it on a pear tree.