Ingredients

4 partridge, spatchcocked
Cajun spice mix – 1 heaped tablespoon.  (buy ready mix or make your own – see below).
5 tablespoons olive oil
4 cloves garlic, crushed
Juice of lemon
Salt and pepper

Cajun spice mix

¼ cup of chilli powder, ¼ cup Hungarian paprika, 1 tablespoon onion powder, 1 tablespoon coarsely ground black pepper, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon ground coriander, 1/3 cup salt, ½ teaspoon cayenne pepper (add more for hotter mix), 2 teaspoons dried thyme, ¼ teaspoon cumin and ¼ teaspoon white pepper.

Combine all of the above ingredients and place spice mix in a jar and seal tightly.

Method

Mix the Cajun spice mix, crushed garlic, olive oil, lemon juice, salt and pepper in a large bowl.

To spatchcock the partridge cut through their backs and then flatten them out by pushing down firmly on the breast bone. 

Add the spatchcocked partridge to the bowl and spread the marinade all over  the partridge.  Leave in the fridge for 2 hours.

When ready grill the partridge for about 20 minutes, turning from time to time.  Baste the partridge in any of the remaining marinade whilst cooking.

Serve with a slice of lemon, new potatoes and green salad.

 

Courtesy of Martin Davies, Somerset