Who doesn't like satay? A deliciously spicy recipe from the British Game Alliance. Serves two.
It’s worth starting on this partridge salad recipe the day before and letting it marinate overnight to allow the flavours to infuse the meat. If you’re wondering where to buy partridge breasts, then here is a list of stockists selling game assured by the British Game Alliance, so you can be confident of the quality and origin.
Partridge salad satay
- 1 x tbsp tamari
- 1 x tsp medium curry powder
- ¼ x tsp ground cumin
- 1 x garlic clove, finely grated
- 1 x tsp clear honey
- 4 x skinless partridge breast fillets (or use pheasant breast)
- 1 x tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
- 1 x tbsp sweet chilli sauce
- 1 x tbsp lime juice
- 1 x tsp sunflower oil, for wiping the pan
- 2 x Little Gem lettuce hearts, cut into wedges
- ¼ x cucumber, halved and sliced
- 1 x shallot, halved and thinly sliced
- 1 x generous handful coriander, chopped
- Seeds from ½ pomegranate
- Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well.
- Slice the partridge breasts in half horizontally to make 8 mini fillets in total, then add to the marinade and mix well to coat.
- Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the partridge.
- Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.
- After an hour wipe a large non-stick frying pan with a little oil, add the partridge and cook, covered with a lid, for 4-5 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist.
- Set aside, covered, to rest for a few mins.
- Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, then place evenly on two plates.
- Spoon over a little sauce.
- Slice the partridge, pile on top of the salad and spoon over the remaining sauce. Eat while the partridge is still warm.