Tandoori Partridge
Whole tandoori Partridges - this recipe works just as well with breasts or chicken legs!
With September in full flow, the Game season is well underway. Partridges and Pheasants make up the majority of quarry hunted in the UK, though in Aberdeenshire and across Scotland, Grouse, Ducks and Geese are shot too.
French Partridges and Pheasants are reared from eggs, before being released into pens in woodlands, and fed typically on corn or grain. Once old enough to fend for themselves, they will be allowed out of the pens to forage and can be seen across countryside in the UK.
Our native Grey (or English) Partridges were once widespread across Scotland, but a combination of changing farming practices and land use has confined them to smaller populations, with the closest being in Montrose. French Partridges, or Redlegs, have adapted well to life in Scotland, though can’t always manage our cold winters. Pheasants however have become a species that we would almost think of as native, despite having been originally introduced to the UK from the near East by the Romans!
Both Partridge and Pheasant are lean meats, with less fat than commercially-reared Chicken. In the past, shot game birds would be hung for a few days to relax the meat, tenderise the flesh and add a stronger game-y flavour - but this is not common practice now! Whilst both Pheasant and Partridge have a meatier flavour than chicken, it’s certainly not a strong gaminess and is a great way to try game meat if you’ve not had it much before.
At Finzean we have Pheasants, Partridges and Ducks at the Farm Shop, all sourced from our own shoot and prepared by Hedge & Sanjay for you to enjoy. If you’d like a whole bird kept aside for you to pluck yourself, please let us know and we would happily supply them to you - in store, we typically have packs of Breast fillets that are perfect for this recipe.
Tandoori Partridge
Partridge are wonderful game birds, though sadly have a reputation for being easy to overcook and dry out when roasted whole. Quick grilling of individual breasts like in this recipe makes it easier to keep the meat juicy and tender.
This recipe just uses the breasts, though the same marinade could be applied to the chicken legs, or to a whole bird! This works well with pheasant and quail too, though I’d recommend chopping the pheasant breasts into smaller chunks for quicker cooking. Any leftovers make a fine addition to a curry.
You can remove the fresh chilli, if you prefer less heat.
Serves 4 as a hearty starter, or light main course.
INGREDIENTS
50ml Rapeseed Oil, plus extra to drizzle
4 cloves Garlic,
2” piece of Ginger
1 Fresh Chilli, green or red
2 tbsp Medium Curry Powder
1 tbsp Garam Masala
½ tbsp Chilli Powder
½ tbsp Fine Salt or to taste
8 Partridge Breasts, skinned (or 4 skinless pheasant breasts, chopped in half)
METHOD
In a blender, combine the oil, garlic, ginger and chilli. Blend to a smooth, thick paste, adding more oil slowly if required. Add in the spices and salt, and blend till well mixed. Transfer the marinade to a mixing bowl, and add the partridge breasts. Mix well with your hands, ensuring they are well coated. Transfer to the fridge, and chill for up to 72 hours.
To Cook
If using a BBQ, make sure to lightly oil the grills to ensure the partridge doesn’t stick. Grill for 3 minutes per side, turning once during cooking. Rest for 1 minute after cooking.
If using an oven, preheat it to the max temperature (with grill on) that it will go to 250-300C. Place the partridge breasts well spread out on a foil lined baking sheet, and drizzle a touch of oil over them. Bake for 6-7 minutes, ensuring the marinade chars a little but doesn’t burn. Rest for 1 minute after cooking.
Storage
The marinated meat can be stored in the fridge for 3 days. Once cooked, the breasts can be reheated gently in the microwave, though they won’t be as good as fresh.
You can freeze the marinated meat, and defrost and cook anytime!
