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Wild Prairie Honey-Glazed Partridge

To me, partridges are a great way to shake up your traditional chicken meals. They are small enough to serve one per person, and look wonderfully fancy. 

Unlike chicken, however, partridges have a tendency to dry out if they are cooked in the oven. That's why I prefer this stovetop method with lots of basting for moisture!


  • 3 tablespoons of Wild Prairie Chandler Honey
  • 2 oven ready partridges of about 300g each
  • 2 tablespoons olive oil
  • 8 garlic cloves
  • rosemary and thyme sprigs
  • salt and pepper to taste


Heat up your cast iron skillet on the stove on medium high heat. 

Generously salt and pepper your partridges, taking care to season on both sides.

Add olive oil, garlic, rosemary, and thyme to the hot skillet. Then add the partridges to the skillet as well. 

Sear the meat for 2 minutes until each side is browned.

Drizzle Wild Prairie Chandler Honey over the partridges and add a splash of water. Continue to baste the partridges for 6-8 minutes, not taking your eyes away from the dish. They should be slightly springy to the touch of your utensil.

Enjoy with a side of vegetables!

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