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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Oriental Partridge
Created by admin, Monday, 29 November 1999
Description
This delicious and aromatic dish is fast and easy to put together. Serve with rice and stir fried vegetables.

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

2 tbsp vegetable oil

1 large onion, cut into wedges

4 partridge breasts, left whole but skinless

2 large garlic cloves, thinly sliced

1 tbsp thinly shredded ginger root

1 tbsp honey

2 tbsp nuoc mam ( Vietnamese fish sauce)

2 tbsp soy sauce

1/2 tsp five-spice powder

freshly ground black pepper

coriander sprigs

Notes
Oriental Partridge

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 15 Mins

Heat the oil in a wok or skillet over a high heat.

Add the onion and stir-fry until lightly browned.

Add the partridge and stir-fry until browned, about 6 minutes.

Add the garlic and ginger and stir-fry until fragrant.

Stir in the honey, fish sauce, soy sauce and five-spice powder. Toss to combine the ingredients and cook until the partridge breasts are nicely glazed with the sauce, about 3 minutes.

Remove to a hot platter, sprinkle with black pepper and coriander sprugs.

Serve with rice.

Serving Suggestion

Serve with rice and stir fried vegetables.
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Bored Pheasant
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There are times when pheasant has been served so often that it seems commonplace. Here is a recipe which creates a new interest for those of you 'drowning' in pheasants.