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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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Recipes arrow Partridgearrow Italian Partridge Sandwich
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Italian Partridge Sandwich
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Created by admin, Monday, 29 November 1999
Description
Serves 4-6.

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

3 partidges

50g butter

6 slices pancetta

6-8 thick slices ciabatta or country style bread

A little extra virgin olive oil

1 clove garlic, cut in half

1 tbsp fresh oregano, chopped

1 round buffalo mozzarella, torn into chunks

2 large vine-ripened tomatoes

6 sunblush tomatoes

Handful basil leaves, torn

1-2 tbsp Taggiasca olives

salt and freshly ground black pepper

Notes

Preheat oven to 200C/400F/Gas 6
Italian Partridge Sandwich

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 40 Mins

Smear the partridges well with butter and wrap each one with 2 slices of pancetta.

Place in a roasting tin and cover with foil.

Cook in the oven for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear.

Leave to cool slightly.

Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano.

Slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.

Serving Suggestion

Season and drizzle a little more olive oil over.

Serve with a few extra olives and a little of the crumbled cooked pancetta, if liked.
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