Tandoori Partridge with Almond Rice
From Eat Wild
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutney.
Serves: 2
Prep Time: 1 hr 15 mins
Cook Time: 25 mins
Ingredients
Game:
- 2x Partridge breasts
For the marinade:
- 200ml Natural yoghurt
- 1 tsp Ground ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Turmeric
- 1 tsp Salt
- 1 tsp Cayenne pepper
For the rice:
- 120g Basmati rice
- 1x Cardamom pod
- 1x Star anise
- 2x Cloves
- 25g Butter or ghee
- 40g Almonds, toasted
- 15g Fresh coriander
For the garnish:
- 2x Shop bought naan bread
- 2x Limes
- 1 bag Mixed salad leaves
- 1 jar Mango chutney
Equipment:
- Saucepan
- Roasting tray
- Mixing bowl
1. Make the marinade
In a bowl, mix together the yogurt with the marinade spices.
2. Prepare and marinade the partridge
Make cuts 2 to 3 ½ inch deep in the partridge breasts and rub the marinade into the meat. Cover and leave the flavours to infuse for at least an hour.
3. Roast partridge
Place the marinated partridge breasts on to a lightly oiled roasting tray and put in a pre-heated oven at 220 degrees. Cook for 15 minutes, turning once halfway through.
4. Wash the rice
Wash the rice in cold water to rinse off the starch.
5. Flavour the rice
Bring 400ml of salted water to the boil with the star anise, cloves and the cardamom pod. Add the rice, stirring to prevent it sticking, then reduce the heat to a gentle simmer and leave to cook for 8 minutes.
6. Drain
Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.
7. Mould the rice into domes
For perfect presentation, fluff up the rice and tip into a small pudding bowl or ramekin. Turn out the rice onto a plate to create a dome. Repeat for each serving.
8. Serve
Place the tandoori partridge next to the mound of rice and squeeze fresh lime over the meat. Serve with mixed green leaves, naan bread and a small dish of mango chutney.
WINE MATCH
2018 Pinot Bianco, Kellerei Kurtatsch, Alto Adige
Kellerei Kurtatsch makes pure, elegant wines from Italy's mountainous Alto Adige region. The 2018 vintage Pinot Bianco has all the freshness and purity one could wish for in a white wine. Colour is pale lemon-green, aromas being very attractive and scented, recalling lime and fresh apricot. The palate is light and racy, with a cleansing, silky texture and a crisp, ripe finish.
Visit Eat Wild for game recipe inspiration from the British Game Alliance
The British Game Alliance (BGA) is a not-for-profit initiative that aims to bring you better wild game by introducing welfare and quality regulations and demanding quality produce.
The BGA have partnered with Acoura – who operate the Red Tractor Farm Assurance Scheme – to bring in achievable, credible self-regulation to the shooting community, and only produce that meets the board’s high standards receives BGA assurance. By looking out for the BGA stamp, you’ll easily find healthy, delicious, sustainably sourced meat you love to cook, serve, and eat.
HAYNES HANSON & CLARK
Haynes Hanson & Clark Wine Merchants, founded in 1978, prides itself in sourcing wine directly from growers, ensuring superb and exciting bottles at the most competitive prices.
Although known for its superb range of Burgundy, Bordeaux and Loire Valley wines, the Haynes Hanson & Clark list includes top examples from around the world.
Providing exceptional wines and friendly, efficient service are core values at HH&C. With a tremendous depth of wine knowledge, the team excels at helping customers find wines that are right for them, be it for shoot lunches, wines for laying down, parties or for everyday drinking.
Visit Haynes Hanson & Clark in Stow-on-the-Wold, London (Elystan Street, Chelsea) and Whitchurch.