Mediterranean Warm Partridge Salad

This light herby summer salad combines the sweetness of roast partridge with different types of beans. Anchovies and capers and a mustardy dressing give it a refreshing brightness. You can cook the partridge, beans and eggs ahead of time and combine all the elements when you’re ready to serve the salad. Just remember to keep the meat pink so it stays juicy.

Preparation

Prep Time: 5 minutes
Cook time: 45 minutes
Serves: 5 people

Ingredients

4 whole partridges
250g broad beans, shelled
250g French beans, topped and tailed
420g can butter beans, drained and rinsed 
2 Little Gem lettuce 
A good handful of mixed salad leaves
1 tablespoon capers 
6-8 anchovies, chopped 
8 quails eggs
2 tbsps chopped flat leaved parsley, chives and dill 
Freshly ground black pepper

For the  dressing 

1 tsp dijon mustard 
1 clove garlic, crushed
1 tbsp red wine vinegar 
2 tbsps olive oil

Instructions

Preheat oven to 200ºC  
Heat 1 tbsp oil in an ovenproof frying pan over a high heat. Season the partridge and brown all over in the hot pan for 5 minutes. Transfer to the oven and roast for 15 minutes or until medium-rare. Set aside, covered with foil to keep it moist, and let it cool until you’re ready to assemble the salad.
Steam the French beans and broad beans for just a 3-4 minutes until just tender add the butter beans for a moment to warm them. Drain them and set aside.
Place quails eggs in boiling water for 3 minutes. Drain, rinse under cold tap and peel off shells to serve.
Whisk together all the dressing ingredients.
To assemble the salad spread the salad leaves on a large plate and add the beans. Slice the partridge and arrange over the leaves and beans. Scatter with the capers, anchovies, halved eggs and herbs.
Serve with crisp white wine and crunchy bread.

Thank you to Game-to-eat for sharing this recipe with us.

Related Recipes

Recipe

Partridge & Chorizo Paella

Delight in the vibrant flavours of this classic Spanish dish with partridge for a lean and subtle taste, perfect for those trying game for the first time. Toss in the fragrant garlic, saffron, and a squeeze of lemon, and you’ve got a dish that’s as colourful as it is flavourful- great for dinner parties, or an easy family treat.

Recipe

Partridge Pad Thai

Tasty and quick to whip at home, this delicious gamey twist on the popular Thai stir-fried rice noodle dish uses leftover cooked partridge.

Recipe

Roasted Partridge with a Prosciutto Crust

Impress your guests with this dish for roasted partridge wrapped in prosciutto. Perfect for entertaining, the roasted partridge is served alongside a rich port and redcurrant reduction and a creamy sourdough porcini bread sauce. Serve with simple seasonal greens for a meal that's sure to leave a lasting impression.