Spatchcock partridge with rainbow chard

Matt Tebbutt serves griddled partridge breasts with venison liver, glazed onions, chard and crisped potato slices
By Matt Tebbutt
Spatchcock partridge with rainbow chard
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 2 partridges, spatchcocked
  • 1 handfuls baby button onions, peeled
  • 1 tsp sugar
  • 3 knobs butter
  • 1 vitelotte/purple potato
  • vegetable oil, for deep-frying
  • 1 small handfuls rainbow chard, stalks finely chopped, leaves roughly chopped
  • 1 venison liver, thinly sliced


1. Season the partridges with salt, and put skin-side down on a griddle set over a medium heat. When the skin as started to brown, turn over and cook on the other side. They are ready when the juices run clear. Take off the heat and leave to rest for 5 minutes.

2. Tidy up the birds and take off the legs. Cut down the middle and take off the bone, leaving 2 separate breasts for each bird.

3. Bring a pan of water to the boil and add the baby onions, sugar and a large knob of butter. Cook until tender, then drain.

4. Peel small chips off the potato with a potato peeler and dry them well in a clean tea towel. Heat a pan of vegetable oil and deep-fry the chips until crisp. Remove from the oil with a slotted spoon, and drain on kitchen paper.

5. In a hot frying pan, melt a small knob of butter and add the chard stems and leaves. Lightly fry until it has wilted down. Season with salt and set aside.

6. In the same pan that the chard was in, add a little more butter and cook the liver slices for about 1 minute on each side.

7. To serve, put a large spoonful of chard into the centre of each plate. Pile 2 partridge breasts and some liver slices on top. Scatter around the baby onions and finish with the purple potato chips.

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