02.10.26

Smoky partridge with nduja and crisp bacon

Part of our Wild Cooking series, this BBQ partridge recipe is a simple way to bring game onto the Kadai. The lean birds are filled with nduja, garlic and sage before being wrapped in streaky bacon, helping protect the breast meat as they gently roast over the fire. A little smoke, rendered bacon and the warmth of the nduja give the partridge plenty of depth without overpowering its delicate flavour.

Kadai Lid Roasting

Roast  MAIN  Partridge

Method

PREPARE THE FIRE

Build a steady fire in the Kadai and establish a bed of glowing embers with a few small pieces of wood producing gentle smoke. You want a moderate, indirect heat beneath the Kadai Lid rather than fierce flames. The aim is to slowly roast and smoke the partridges while allowing the bacon to render.

PREPARE THE PARTRIDGES

Pat the partridges thoroughly dry. Mix the 90g nduja with the grated garlic and chopped sage. Divide the mixture between the two birds and carefully spoon it into the cavities, taking care not to overfill them. Season the outside lightly with salt and black pepper.

WRAP IN BACON

Wrap each partridge with 2–3 slices of streaky bacon, concentrating on covering the breasts. Secure with a cocktail stick if necessary. The bacon will protect the lean breast meat while slowly rendering its fat during the cook.

ROAST & SMOKE

Place the partridges on the grill and position the Kadai Lid over the top. Cook over a moderate, steady heat indirectly for approximately 20-30 minutes, maintaining a gentle flow of smoke throughout the cook. 

Keep the smoke subtle, you're looking for a light smoky aroma rather than heavily smoked meat. Rotate the birds once or twice during cooking if necessary for even browning. 

If the bacon is colouring too quickly, reduce the heat or raise the lid slightly. Use a meat thermometer to check the thickest part of the breast and ensure the partridge reaches a safe internal temperature.

REST

Remove the Kadai Lid and carefully take the partridges off the grill.Rest for 5–10 minutes before serving.

SERVE

Serve the partridges whole, with the crispy smoked bacon and nduja stuffing visible. Finish with a few fresh sage leaves and a squeeze of lemon.

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What you will need to try this recipe at home
Slow cooking technique

Created By
Will Madeley

Kadai Fire Chef

A true foodie with a flair for creativity, Will loves experimenting over live fire to craft everyday and unique dishes, exploring new techniques and flavour combinations.

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Fire-Roasted Partridge with Nduja & Bacon

This BBQ partridge recipe brings together lean game, gentle smoke and rich fire-cooked flavour. Filled with nduja, garlic and sage before being wrapped in streaky bacon, the birds are slowly roasted beneath the Kadai Lid so the meat stays tender while the bacon renders and crisps. This fire roasted partridge is a simple introduction to cooking game over the BBQ, with the spicy nduja adding warmth and richness without overwhelming the bird.