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Chinese Fried Partridge Balls

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Nuggets of Heaven!

These bite sized nuggets of heaven will have you dreaming of suiting up and heading out to get your next bird. I have the pleasure of cooking with partridge often and constantly look for new ways to prepare it, as not to bore the family and please the picky eaters. Everyone loves the crunch and taste of these bad boys. You can't ever make too many!

This recipe is easy to prepare, even for a novice cook. It just takes a bit of time, naturally, as does ANY good meal you are going to prepare for yourself and your family. So take this time to treat yourself and your food right! Hunt on and cook with confidence.


Cook Time

Prep timeCook timeReady inYields

30 min

20 min

50 min

1 bird per person or 16 to 20 balls


  • 2 Whole Partridge
  • 5 Tbls. Corn Starch
  • 1/8 tsp. White Pepper
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 C. Flour
  • 125 ml. Water
  • 1 tsp. Oil
  • Oil for frying

For the batter:

  1. Mix together the flour, baking powder and salt.
  2. Add the tsp. of oil to the water.
  3. Make a well in the center of the dry ingredients. Gradually add water mix to the dry ingredients, whisking constantly until you get a smooth batter. The consistency should be similar to thick cream. Let sit for at least 30 minutes.
  4. Fill a deep pan with a few inches of oil and slowly heat to 190 C.

For the partridge:

  1. Clean, prepare and portion you birds into 2" cubes.
  2. In a large shallow dish, mix together corn starch and white pepper.
  3. Toss the partridge in the seasoned corn starch, then dip the pieces into the batter, one at a time, evenly coating each piece.
  4. Gently and slowly, transfer the coated pieces to the hot oil. You will be required to flip them after about 2 -3 minutes. Continue to cook on the other side for about 2 minutes longer or until they are golden brown.
  5. Scoop them out with a slotted spoon. Drain on paper towels . Enjoy with your favorite sauce!

Illustrated guide to preparing partridge

Clean your beautiful, wild birds.

Clean your beautiful, wild birds.

Portion your beautiful, wild birds.

Portion your beautiful, wild birds.

Cut into cubes and toss in corn starch.

Cut into cubes and toss in corn starch.

Coat in batter, fry and enjoy!

Coat in batter, fry and enjoy!

Other Info:

Partridge meat is very lean. Birds are either black or white.

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Texture is similar to pheasant but firmer and not as delicate.

These birds are high in B vitamins and a good source of calcium, magnesium, potassium and iron.

100g of roasted partridge provides 150 calories, 4g fat, 0g carbohydrate, and 26g protein.

Now that's what I call a nutritional deal!


Mars (author) from Ontario, Canada on November 23, 2013:

Thank you very much :)

moonlake from America on November 23, 2013:

We love partridge but have not hunted partridge for many years. Great hub love your photos. Next time someone we know gets a partridge and are nice enough to give us a couple I will try this recipe. We have partridge on our land but I'm always telling my husband not to kill the partridge. They like to eat off the ground where bird food drops from our bird feeders. Voted up and pinned.

Mary Wickison from USA on November 23, 2013:

I have never tried partridge. I love the term, "Nuggets of Heaven". Your pictures really help to sell it.

Great job.

Shared, voted up and useful and pinned.

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