Hungarian Partridge Tacos Recipe & Cooking Tips

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Upland hunting is an incredible sport, not only because of the ethically sourced bird meat but also because of the relationship between owner and dog. Depending on location and the hunting season, hunters can target pheasant, grouse, dove, quail, and partridge. Acquiring the gear and skills for upland hunting is no simple endeavor; I was lucky enough to get out with Lydia, Tanner, and their bird dog Hutch for a day of upland hunting. Harvesting and eating your own bird meat is fulfilling and delicious. Hungarian Partridge meat is as versatile as chicken, and on this particular day, we were craving wild game tacos with white breast meat.

Note: Refer to your state’s hunting regulations for hunter’s safety training, public land boundaries, hunting seasons and districts, and harvest limits per species.

How to Make
Hungarian Partridge Tacos

Serving: 2-4 | Prep Time: 20 min | Cook Time: 10-15 min | Total Time: 45+ min

Ingredients

Main Ingredients

Hungarian Partridge Breasts (or any upland bird meat)
2 tablespoons olive oil or butter
Sea salt and pepper to taste
Street taco tortillas

Taco fixing options

Corn on the Cob
Bell pepper
Cherry Tomatoes
Red onion
Green onion
Cilantro
Green onion
Avocado
Cotija or queso fresco
Lime, sliced

Materials

Cast Iron Skillet
Wilderness Chef Knife
Wilderness Paring Knife
Open Fire Gloves
Cowboy Fire Pit Grill
Cowboy Grill Tongs
Cowboy Coal Shovel

Instructions

After harvesting, field dressing, and cleaning the bird, you are ready to start cooking!

1. Start the fire to prepare hot coals for cooking.

2. Breast the bird, and drizzle with olive oil, salt, and pepper.

3. Prep the taco fixings by chopping and slicing your choices of veggies and herbs.

4. Place corn with husks on the Cowboy Fire Pit Grill grill grate.

5. Heat your cast iron skillet over the fire. Add a tablespoon of oil or butter to the skillet. Place the breast meat into the skillet and cook the whole way through. (Note: The Barebones Cowboy Fire Pit Grill is great for this because if the breasts are cooking/burning too quickly, you can raise the grate up with the skillet to reduce the heat intensity.)

6. Once the corn and meat are done cooking, husk the corn and cut it off the cob and chop the breast meat into bite-sized pieces.

7. Warm up the tortillas just a bit on each side, using the tongs to flip them.

8. Finally, you have your taco buffet. Grab a plate and build your own personal upland game bird taco! (To accompany my upland bird tacos, I love a homemade margarita and a tossed green salad.)

ABOUT

Gloria Goñi is a photographer, writer, and unbounded dreamer. Finding great satisfaction and joy in fishing, hunting, foraging, and harvesting her own food, Gloria incorporates these topics and many other curiosities into her creative work. Despite her Spanish roots and insatiable travel-bug, Gloria finally settled in Montana with her trusty Aussie-doodle, Berto. Together they fish, hunt and photograph their adventures one river or mountain at a time. Follow along with La Pescadora for more wild adventures.