BBC Food - Recipes - Roast partridge with buckwheat salad
Roast game with this seasonal warm salad is the perfect dish for an autumn evening or wintry lunch.
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 git.macropus.org.
Ingredients
- 4 whole partridges , cleaned (ask your butcher or supplier to do this for you)
- sea salt
- freshly ground black pepper
- 50g/1¾oz butter
- 125g/4½oz buckwheat
- 400ml/14fl oz chicken stock
- 12 baby leeks
- 2 tbsp pomegranate molasses
- 2 tbsp honey
- 2 tbsp white balsamic vinegar
- 1 pomegranate , seeds only
- 2 tbsp chopped fresh flatleaf parsley
- 100g/3½oz cobnuts , shells removed, lightly crushed
- 1 tbsp vegetable oil
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