Spatchcocked Partridge With Caesar Salad | Easy Game Bird Dish

Name: Spatchcocked Partridge With Caesar Salad | Easy Game Bird Dish
Total time: 95 min
Ingredients: 1 Brace of Wild Partridge, Whole; 8 rashers of dry-cured smoked streaky bacon, extra-thin-sliced; 3 heads of baby gem lettuce, washed and leaves separated (discard any bruised or soft outer leaves); 8 anchovy fillets, in oil; 4 thick-cut slices of sourdough bread; 50g Parmesan; extra virgin olive oil; 1 banana shallot, peeled and thinly sliced into rounds; 1 organic egg yolk; 1 clove of garlic, skin removed; 10 anchovy fillets in olive oil; 1 teaspoon of Dijon mustard; juice of 1 unwaxed lemon; Aspall Organic White Wine Vinegar; 50g finely grated Parmesan; 100ml extra virgin olive oil; 75ml vegetable oil; black pepper

journal.swaledale.co.uk

Try spatchcocked partridge with classic Caesar salad. A simple, approachable way to enjoy game birds, with subtle flavour that pairs perfectly with smoked bacon

View full recipe on journal.swaledale.co.uk

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Ingredients

1 Brace of Wild Partridge, Whole
8 rashers of dry-cured smoked streaky bacon, extra-thin-sliced
3 heads of baby gem lettuce, washed and leaves separated (discard any bruised or soft outer leaves)
8 anchovy fillets, in oil
4 thick-cut slices of sourdough bread
50g Parmesan
extra virgin olive oil
1 banana shallot, peeled and thinly sliced into rounds
1 organic egg yolk
1 clove of garlic, skin removed
10 anchovy fillets in olive oil
1 teaspoon of Dijon mustard
juice of 1 unwaxed lemon
Aspall Organic White Wine Vinegar
50g finely grated Parmesan
100ml extra virgin olive oil
75ml vegetable oil
black pepper