This seasonal, gamey twist on the French classic is quicker than the original but still big on flavour.

Bon appétit!

Cooking time: 1 hour


  • 2 partridges – portioned into legs and breast and left on the bone
  • 600 ml red wine – something with body like a Merlot or Cabernet Sauvignon
  • 4 new season carrots – washed, not peeled, and cut lengthways in quarters
  • 10 round shallots, peeled and left whole
  • 2 cloves of garlic, sliced
  • 300 ml game stock
  • 10 button mushrooms – cleaned and left whole
  • 1 tbsp tomato puree
  • 300 grams smoked streaky bacon – cut into chunky lardons
  • Chopped parsley, to garnish

3 hours before cooking, cover the partridge with the wine, stock and bay leaves. This imparts flavour and tenderises the partridge. If you have time, you can do this step overnight instead.

Set your EGG to 200˚C, with ConvEGGtor legs down and Stainless Steel Grid on top. Add a small beech log for some soft smoke during cooking.

Place a Cast Iron Skillet on top of the Stainless Steel Grid to heat up. You won’t need the Skillet lid for this recipe.

Add the lardons and cook until the fat starts to render from the bacon. This is packed with flavour and will really come through in the finished dish. At this point, place your carrots on the grid next to the skillet to start to cook.

Remove the lardons and place in a bowl. Add the mushrooms and shallots to the skillet to soften for about 5 minutes, then place in the bowl with the lardons.

Take the partridge from the marinade, and sear on all sides in the skillet with the garlic. Once sealed, place to one side.

Deglaze the pan with the remaining marinade and add all ingredients except the partridge. Gently stir. Close the EGG and leave for 20 minutes to cook.

After 20 minutes, add the Partridge back to the skillet and nestle it into the mixture. Allow this to cook for a further 25 minutes.

Once ready remove from your EGG and serve scattered with a handful of roughly chopped parsley, crusty bread or creamy mash and a of course good glass of fruity and rich red wine.