Honey roasted Red Leg Partridge breast

Preparation time: 5 minutes
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.



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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

12 hours ago  ·