Spicy seasonal game recipe, easy to prepare and very tasty. Just right for the Partridge we have in the shop right now.

Game meat is low in fat with a high content of polyunsaturates.  It is full of vitamins including Iron B6, Niacin and Riboflavin. Nutritionally it is akin to skinless chicken breast meat. Game is 100% natural, reared in the wild, living in natural habitat, roaming free and enjoying life.  Game is a natural slow food.

This recipe is from “Taste of Game” provided by one of their contributing chefs Tom Blake.

‘There is nothing quite as intoxicating as the heady smell of roasting harissa spices’
Tom Blake Head Chef

The paste keeps well in the fridge for several weeks. Smeared on these partridge it gives them a real depth and warmth of flavour. Tom recommends serving them on fragrant spiced potatoes with a fresh and minty yoghurt. Partridge takes 20 minutes to roast in the oven so is perfect for  a mid week dinner.

Serves 4
Allow 1 hour for preparation and cooking
If you want to speed up the preparing time you can buy Harissa paste ready made from from many shops.

Ingredients for Roast Partridge with Harissa

For the Roast Partridge

  • 4 partridge from Morley Butchers
  • 1/2 glass dry white wine
  • 400 grams jersey royal potatoes cooked skins on or off
  • 1 butternut squash peeled and diced 1 inch squares
  • 2 cardamon pods cracked
  • 1/2 tsp caraway seeds toasted
  • handful fresh coriander chopped
  • 2 cloves garlic grated

For the Harrissa Paste:

  • 250 grams fresh red chillies
  • sea salt
  • 3 tsp heaped ground caraway
  • 3 tsp heaped ground cumin
  • 1 tsp heaped ground coriander
  • 4 cloves garlic
  • 1 tbsp tomato ketchup
  • 1 tbsp cider vinegar
  • 2 tbsp smoked paprika
  • 4 tbsp olive oil

Cooking Roast Partridge

For the paste:

  1. Grill the chillies and remove the skins
  2. Blend all the paste ingredients together with the skinned chilies in a mixer into a thick paste.

For the partridge:

  1. Pre-heat the oven 180c.
  2. Place the chopped potatoes, butternut squash, caraway, cardamom and garlic into a heavy based tray. Dress with rapeseed oil and season Roast in the oven until the vegetables start to caramelise then remove from the oven This will take about 20-25 mins.
  3. While the the vegetables are roasting rub 1 level tsp of the harissa paste onto each bird (more if you like it spicy)
  4. Roast the birds for 18 mins. and then leave to rest (They will continue to cook while resting)
  5. Use the glass of wine to deglaze the roasting tin. Allow the the sauce to reduce to make a sweet and spicy gravy.
  6. While you are reducing the sauce and resting the birds return the potatoes and squash back in the oven to crisp up
  7. Serve with a fresh minty yoghurt