Hungarian Partridge Tacos Recipe & Cooking Tips

Recipe & Photos by Gloria Goñi

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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


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

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.)


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.

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