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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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Venison Stir Fry

Recipes arrow Partridgearrow Grilled Partridge
Grilled Partridge
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Created by admin, Monday, 29 November 1999
Description
Serves 4.

Ingredients
At a glance
Partridge
Methods/steps

Ingredients

4 partridge

2 tbsps cumin seeds

Grated zest 1 lemon

75g (3oz) butter, softened

Salt & freshly ground black pepper

Notes

Hot grill
Grilled Partridge

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 15 Mins

Cut the partridges in half lengthways with a sharp serrated knife and hit the pieces so the legs lie flat.

Toast the cumin seeds in a dry pan for a few seconds until they release their aroma. Transfer to a pestle and mortar and grind coarsely, then mix into the butter with the lemon zest.

Rub the partridge all over with the butter and season with salt and pepper. Cook under a hot grill being careful not to let them burn, and turn them several times, brushing with more butter.

Cook for about 10-15 minutes, until golden brown and the skin is crisp.

Serving Suggestion

Serve with whole baby carrots.

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