Recipe for grilled partridge, pilaf and late-summer fruits
Cook up Grilled Partridge with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
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Cooking tools:
- Grill pan
- Oven
- Stove
- Saucepan
- Plate
- Mixing bowl
- Parchment paper
- Chef's knife
- Cutting board
- Kitchen shears
- Measuring spoon
- Wooden spoon
- Kitchen scale
- Spoon
- Measuring cup
Ingredients
- 2 partridges
- 2 figs, halved (or red plums or greengages)
- 1 lemon, cut into quarters
- 4 sprigs fennel or dill leaves
- Zest of one lemon
- 2 pinches mild chilli powder
- Sea salt
- Freshly ground black pepper
- 1 TBSP olive oil
- 1 tbsp pine nuts
- 50g butter
- 3 white onions, finely chopped
- ½ tsp ground allspice
- Half a cinnamon stick
- 8 saffron threads
- 150g basmati rice
- 4 soft, dried apricots, sliced
- About 700ml chicken stock
- black pepper
- 4 tbsp Greek-style yoghurt
- 1 tbsp of cooked onions
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