If you are new to cooking game, partridge is fantastically versatile. Philippa Davis' partridge spring rolls with plum sauce will make a fun addition to the shoot menu

Whether you are new to cooking or eating game, partridge is an excellent place to start. Philippa Davis’ partridge spring rolls with plum sauce show how versatile this super little bird is. This will make a fun addition to the shoot menu or a handy, make-ahead starter.

Partridge breasts usually stay fairly tender, but legs can become tough as the months go on. Try our sticky bourbon partridge legs with quick pickled cucumber – this cooking method guarantees perfection every time.


Serves 8

Partridge marinade

  • 1 tsp five spice
  • 2 tsp sesame oil
  • Pinch of chilli flakes
  • 1 tbsp dry sherry or saké
  • 1 tbsp soy sauce
  • 150g finely diced partridge breasts


  • 3 tbsp sesame oil
  • 75g grated carrot
  • 150g beansprouts
  • 75g shredded white Chinese cabbage
  • 4 spring onions
  • 40g peeled and finely chopped ginger
  • 8 large spring roll wrappers 21cm x 21cm (or 16 smaller ones )
  • 1 tbsp plain flour mixed with 1 tbsp water

Plum sauce

  • 500g plums, destoned and chopped
  • 40ml cider vinegar
  • 60g dark brown sugar
  • 30ml soy
  • 20g ginger, peeled and finely chopped
  • 1 stick cinnamon
  • 2 star anise

Mix the partridge marinade ingredients in a bowl, add the partridge and leave for 10 minutes.

In a large frying pan or wok on a high heat, add 2 tablespoons sesame oil then fry all the filling ingredients for couple of minutes. Season and place in a bowl.

In the same pan fry the meat and marinade in 1 tablespoon sesame oil until browned and just cooked. Tip into the bowl and mix with the filling.

One at a time fill and roll the wrappers using a little of the flour and water mix to seal.

When ready to serve, deep fry the rolls a couple at a time until golden and piping hot.

Serve with plum sauce.

For the plum sauce, place all the ingredients in a pan and bring to a simmer.

Cook for 40 minutes, stirring often.

Remove the cinnamon stick from the sauce, blitz then cool.

Serve in small dipping bowls with the hot spring rolls.