Partridge stuffed with aubergine, basil and pine nuts
Partridge stuffed with aubergine, basil and pine nuts is an Italian style game dish. Mediterranean flavours work well with game, and this is a classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 1 aubergine, cut into 1cm (1⁄2in) cubes
- 1 red onion, peeled, finely diced
- 4 peeled garlic cloves, finely chopped
- 4 celery sticks, finely chopped
- 2 dsp olive oil
- 1 x 400g (14oz) tin chopped tomatoes
- 1 tbsp golden sultanas
- 1 tbsp capers
- 2 tbsp toasted pine nuts
- 1 tbsp chopped basil
- 4 partridges, ready for rolling and stuffing
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