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Spatchcock partridge with garlic and rosemary
Serves 4 Starters and mains
Ingredients
- 4 partridges
- bunch rosemary
- 4 garlic cloves
- 200ml light olive oil
Method
Remove the backbone from the birds and spatchcock them.
Chop up the rosemary roughly, slice the garlic and mix both with some of the oil. Pour some of the oil into a flat dish and place your birds on top, adding the rosemary and garlic oil mix over the birds. Leave to marinate overnight.
Remove the birds from the oil, season and cook in a griddle pan or on the barbecue.
This dish is great by itself or serve with a crunchy baby gem lettuce salad or a beef tomato and fresh chive salad.
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