Pesto Baked Partridge

pesto baked partridge

Pesto Baked Partridge

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Servings: 6
Calories: 836


  • 4 partridge pieces about 4 oz each
  • 2 oz butter melted
  • 4 tbsp Dijon mustard
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 6 tbsp pesto sauce
  • 1 lb dried rigatoni
  • 1 tbsp olive oil
  • 4 oz freshly grated
  • Parmesan cheese salt and pepper


  • Arrange the partridge pieces, smooth side down, in a single layer in a large, ovenproof dish.
  • Mix together the butter, Dijon mustard, lime juice and brown sugar in a bowl. Season to
  • taste. Brush this mixture over the partridge pieces and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 15 minutes.
  • Remove the dish from the oven and coat the partridge pieces with 3 tbsp of the Pesto Sauce. Return to the oven and bake for a further 12 minutes.
  • Remove the dish from the oven and carefully turn over the partridge
  • pieces. Coat the top of the partridges with the remaining mustard mixture and return to the oven for a further 10 minutes.
  • Meanwhile, bring a large pan of lightly salted water to the boil. Add the rigatoni and olive oil and cook for 8 - 10 minutes until tender, but still firm to the bite. Drain and transfer to a serving dish. Toss the pasta with the remaining Pesto Sauce and the Parmesan cheese.
  • Serve the partridge with the pasta, pouring over the cooking juices. You could also prepare young pheasant in the same way.
Calories: 836 kcal
Carbohydrates: 61 g
Protein: 72 g
Fat: 33g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 34 mg
Sodium: 720 mg
Potassium: 830 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 696 IU
Vitamin C: 2 mg
Calcium: 274 mg
Iron: 13 mg
Ingredients Game, Partridge
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