Buttermilk Partridge
This tasty recipe placed second in a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust.
Serves
6
Prep Time
30 mins
Cook Time
20 mins
This tasty recipe placed second in a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust.
Serves
6
Prep Time
30 mins
Cook Time
20 mins
Imogen Segrave of The Game Truck provided us with this recipe.
Ingredients
| Ingredients | |
| 12 partridge breasts or 6 pheasant breasts | |
| 284ml (normal sized pot) x | Buttermilk |
| 300g x | Self raising flour |
| 3tsp x | Celery salt |
| 3tsp x | Onion granules |
| 3tsp x | Garlic granules |
| 2tsp x | Dried oregano |
| 2tsp x | Dried thyme |
| 2tsp x | Cayenne pepper |
| ½ tsp x | Ground nutmeg |
| Black pepper | |
| Vegetable oil for frying | |
| Roughly chopped coriander | |
| Serve with Peri-Peri Garlic Mayonnaise |
cutting the partridge breasts (or pheasant breasts) into bite sized pieces and marinade in the buttermilk over night or for at least 30 minutes.
with the herbs and spices and coat the partridge.
on a medium-high heat in a shallow frying pan it should get to about 170c. Pop a piece of the flour coated partridge into the hot oil to test if it is hot enough, it will start sizzling if it is ready.
put the partridge in the frying pan and turn once golden brown. I tend to pop them in clockwise so I can keep track of which went in first and start from the same place when it is time to turn them over. This will take roughly 3 minute each side or until they are golden brown (just keep checking!)
has finished frying, put them on a plate with kitchen roll to soak up any excess oil.
putting the partridge onto a plate or sharing board and top with the chopped coriander and serve with your choice of dips – I always use peri-peri garlic mayonnaise.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |