Partridge breast recipes

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
Braised Partridges

Braised Partridges

A chubby, round-breasted partridge makes a fantastic, succulent supper dish. If the breast of the bird is soft and pliable it is a young bird
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
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
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
Icebergs, Cod & Beer: A Postcard from Newfoundland, Atlantic Canada

Icebergs, Cod & Beer: A Postcard from Newfoundland, Atlantic Canada

Duck terrine, moose sausage and smoked partridge breast. with our coffees came a small sharing platter of one of the restaurant’s special desserts, The Frozen Republic - A trio of semifreddos, layered to represent the Pink, White & Green of the Newfoundland Republic Flag… tangy Partridgeberry*, zesty fresh Lime and a lusty middle layer spiked with locally made Iceberg Infusions Crème Brulée flavoured Vodka……and despite our protestations of being too full for dessert, we both enjoyed every creamy spoonful of this innovative and delicious dessert
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
Mediterranean broth

Mediterranean broth

Even if I say so myself, that was gorgeous, if you left out the partridge and chorizo that would make a very nice vegetarian dish
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
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