Partridge breast recipes

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Pan Fried Breast Of Partridge with Black Pudding

Pan Fried Breast Of Partridge with Black Pudding

To serve, slice the partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus
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Duck Breast with Redcurrant and Port Sauce

Duck Breast with Redcurrant and Port Sauce

The redcurrant sauce works nicely with venison and other game birds like pheasant, partridge and quail
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Roast Partridge recipe with Harissa

Roast Partridge recipe with Harissa

Nutritionally it is akin to skinless chicken breast meat. Just right for the Partridge we have in the shop right now
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Tandoori Partridge

Tandoori Partridge

Remove the skin from the partridges and cut each bird in half, first along and through the breastbone and then the spine
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Partridge Pie with Sweet Chestnuts

Partridge Pie with Sweet Chestnuts

Both breast and legs must still be pink. partridgeA serendipitous moment arrived in the form of my neighbour bearing a brace of partridge – he beats for a local shoot
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Roasted Winter Spiced Partridge

Roasted Winter Spiced Partridge

Roasted winter spiced partridge breast, sautéed cranberries, roasted Porcini and figs. Season the partridge breast with salt and the mix spices and set aside
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PALEO DIET SUCCESS GUIDE WEIGHT LOSS AND RECIPES

PALEO DIET SUCCESS GUIDE WEIGHT LOSS AND RECIPES

Chicken All, Eggs, Turkey, Pork joints, Pork fillet, Pork chops, Bacon, Fillet steak, Ribeye steak, Sirloin steak, Rump steak, T-bone, Beef mince, Chuck steak mince, Rose veal, Lamb leg, Lamb rack, Venison, Rabbit, Goat, Emu, Kangaroo, Ostrich, Boar, Pheasant, Duck, Goose, Quail, Partridge, Teal, Buffalo, (If you live on the bayou then the following), Raccoon, Turtle, Muskrat, Crawfish, Rattlesnake, Frog, Ducks, Wild Boar,Wild turkey
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Recipe | Cider-Braised Pheasant with Shallots, Apples & Thyme

Recipe | Cider-Braised Pheasant with Shallots, Apples & Thyme

In my recent post about The Wild Meat Company’s pheasant and partridge, I mentioned the first recipe we made on receipt of my big box of game birds
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the hyde bar, knightsbridge - review

the hyde bar, knightsbridge - review

Expect the menus at these sorts of places to be trussed up with some level of pheasant, partridge, wild duck et al
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SCOTLAND: food & dining at Gleneagles, Perthshire

SCOTLAND: food & dining at Gleneagles, Perthshire

There was delicately flavoured partridge carpaccio with a herb encrusted and deep fried quail’s egg, pheasant in a life-affirming broth with a hint of chilli and ginger, succulent grouse breast marinated in double cream and thyme and topped with fried julienned leeks, hearty venison and hare with Stornoway black pudding (there it is again - the best), and an apple bavarois to finish
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Pheasant, coconut & tamarind curry

Pheasant, coconut & tamarind curry

At other times we get a few oven ready partridge or the odd duck. Sometimes it’s a brace of pheasants which we hang for a few days before plucking, sometimes Husband will just remove the breasts because it is so much easier/quicker
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Autumn treats at your Farmer’s Market this October

Autumn treats at your Farmer’s Market this October

I’ve missed the last few markets but will be at Penshurst on Saturday filling my basket with great fish from Arcade Fisheries, venison and duck breasts from Keiron’s Game, wonderful pork and the most marvellous bacon from Spot on Products and hurray, Wild at Heart will be there so I can stock up on their Chilli Jelly
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Bonfire Night Sous Vide Supper

Bonfire Night Sous Vide Supper

game in this period), partridge, pheasant and pigeon. terrine with the chopped raw breast meat of the birds and layers of leeks
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what's in season: november

what's in season: november

)Although while I shall probably be looking for partridge, pheasant and pigeon, as I think I may have to draw a line at squirrel
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Recipe | Poached pheasant with ginger, garlic, chilli and lime.

Recipe | Poached pheasant with ginger, garlic, chilli and lime.

This week I am delighted to be back up in the magnificent highlands cooking for various grouse, partridge and pheasant shoots
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TRIED & TESTED: Fly-Fishing With Orvis

TRIED & TESTED: Fly-Fishing With Orvis

Confessing to ‘Loving fast food but hating what it stands for’, Will and Calum have designed a delectable menu of ‘dirty food’ done well, with dishes including their signature ‘Wild Venison Burger in a Hobbs House Brioche Bun’, ‘Popcorn Pheasant’ and ‘Buttermilk Fried Partridge