Honey roasted Red Leg Partridge breast
Preparation time: 5 minutes
Cooking time: 4 minutes
Ingredients:
Featured in:
October 2011
Cooking time: 4 minutes
Ingredients:
4 fresh partridge breasts
2 tablespoons of heather honey
2 tablespoons of rapeseed oil
200g fresh Scottish girolles mushrooms
1 clove of garlic
100g Muscat grapes
100g goats’ cheese
50g pecan
1 tablespoon of red wine vinegar
80ml walnut oil
Maldon salt to taste
Featured in:
October 2011
METHOD
Season the partridge breast with salt, heat 1 tablespoon of rapeseed oil in a non-stick pan and gently roast for 1 minute each side. Add the honey and set aside.
Wash the girolles mushrooms and sautée in a pan with the rest of the rapeseed oil and the peeled whole clove of garlic for 2 minutes. Season with salt and set aside.
For the vinaigrette, place the pecans, walnut oil and red wine vinegar in a blender and chop roughly.
Wash and cut the Muscat grapes, crumble the goats’ cheese and mix well together.
Archives
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
A gift to enjoy throughout the year.![]()
An annual subscription to Lincolnshire Life and The Lincolnshire Poacher will brighten the Christmas stocking of anyone who relishes life in our wonderful county. Subscriptions are priced from £32. You can order online at www.lincolnshirelife.co.uk or call 01522 689671.
