Try this beautifully spiced tandoori partridge breast recipe. It is great for entertaining friends. For larger numbers it is easy to increase the recipe quantities to fit. Serve with lots of hot, puffy naan breads and chutney for a brilliant tasty meal.

This recipe requires a spicy marinade. If you want a short cut you can use our tins of Mrs Balbir Singh Tandoori Rub  which will work very well indeed. Look for the small round tins on our counter.

Ingredients For Tandoori Partridge

2 Partridge breasts from Morley Butchers

For the marinade

200ml Natural yoghurt 1 tsp
Ground ginger 1 tsp
Ground cumin 1 tsp
Ground coriander 1 tsp
Paprika 1 tsp
Turmeric 1 tsp
Salt 1 tsp
Cayenne pepper

For the rice

120g Basmati rice
1x Cardamom pod
1x Star anise
2x Cloves
25g Butter or ghee
40g Almonds, toasted
15g Fresh coriander

For the garnish

2x naan bread
2x Limes
1 bag Mixed salad leaves
Mango chutney

Cooking Method For Tandoori Partridge

First make the marinade mix together the yogurt with the marinade spices in a bowl (large enough to hold all the ingredients)

Make cuts 2 to 3 ½ inch deep in the partridge breasts and rub the marinade into the meat. Cover in the bowl and leave the flavours to infuse for at least an hour.

Place the marinated partridge breasts on to a lightly oiled roasting tray and put in a pre-heated oven at 220 degrees. Cook for 15 minutes, turning once halfway through.

Wash the rice in cold water to rinse off the starch. Bring 400ml of salted water to the boil with the star anise, cloves and the cardamom pod. Add the rice, stirring to prevent it sticking, then reduce the heat to a gentle simmer and leave to cook for 8 minutes. Drain off any excess water and mix in the butter, coriander and almonds. Cover, then put to one side until the partridge is ready.

For perfect presentation, fluff up the rice and tip into a small pudding bowl or ramekin. Turn out the rice onto a plate to create a dome. Repeat for each serving.

Place the tandoori partridge next to the mound of rice and squeeze fresh lime over the meat. Serve with mixed green leaves, naan bread and a small dish of mango chutney.

This tasty partridge recipe and image come from Eat Wild pay them a visit for more tasty game recipes