Partridge recipes from game to eat

The Game-to-Eat initiative is a key part of The Countryside Alliance’s campaign to promote British game meat through shoots, game dealers, butchers and farm shops. With the shooting season in full swing, they’ve shared with us two fool-proof partridge recipes for you to try this season.

Asian Spiced Partridge

Serves 4 

You will need:

• 12 boneless partridge thighs
• 50g diced onion
• 50g diced sweet potato
• 50g diced butternut squash
• 50g diced tomatoes
• 10g fresh coriander
• Garam masala
• Cumin
• Sea salt
• Ground black pepper

 Method:

1. Season the thighs and fry in a hot pan for two minutes with the garam masala and cumin
2. Remove from the pan
3. Sautè the onion, potato and squash and then add the tomatoes and place back in the partridge thighs and simmer for 10 minutes
4. Add some stock if looking a little dry
5. Add the fresh coriander
6. Spoon the spiced partridge into the bowl and serve with rice, naan and spiced aubergine. 

Partridge & Peanut with Bang Bang Sauce

Serves 4 

You will need:

• 8 partridge breasts
• 50g peanut butter
• 10g chopped chilies
• 10g chopped ginger
• 10g chopped garlic
• 10ml soy sauce
• 10ml sesame oil
• 10g chopped coriander
• Sea salt
• Ground black pepper

 Method:

1. Mix the peanut butter with the chilli, ginger, garlic, soy, sesame and coriander to make the bang bang sauce. Season well.
2. Dice the partridge breasts into equal pieces and place onto bamboo sticks, and then marinade in a little olive oil and chopped coriander.
3. Season the partridge and sear in a hot pan or over a chargrill for two minutes on each side.
4. Remove from the grill and allow to rest for 2 minutes.
5. Serve with the bang bang sauce.

The Game-to-Eat website is packed full of simple and delicious game recipe ideas, making it a great go-to source of culinary inspiration www.gametoeat.co.uk.