As Indian game recipes go… this is a good’n
Please read this before starting this recipe!
DO NOT cook partridge or any game bird as you would chicken. You want it to be pink – even a bit rare in the centre. If you over cook it, it will become tough and not very nice.
I like to stuff game birds with left-over rice. I seem to always have a little left-over rice on hand so it works quite well and makes cooking quicker and easier.
This is quite a low calorie recipe. I calculated it at about 500 calories when you serve half a partridge with a little rice and a side dish like red cabbage to each person. As you can see, that’s what I did and the vinegary cabbage went really well with the rice and game birds.
Although you could roast the partridges in a hot oven, I find it just as easy and perhaps better to cook them on the hob. The skin crisps up nicely and it’s easier to check for doneness.
By the way, I got my oven ready partridges from Farmer’s Choice. They offer an excellent service and huge selection of quality game that they deliver to your door.
- 2 partridges
- 4 tablespoons olive oil
- 2 tablespoons ghee or butter
- 1 teaspoon CURRYGUY smoked spicy salt or normal salt and pepper
- 2 cups (500ml) cooked white rice
- ½ onion finely chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon CURRY GUY smoked cumin powder or normal cumin powder
- 1 teaspoon CURRY GUY smoked garam masala
- a pinch of saffron soaked for a couple of minutes in 2 tablespoons of warm milk
- Juice and grated rind of one lime
- A pinch of turmeric
- Melt the ghee or butter in a large frying pan.
- Add the chopped onion and fry over low heat for about five minutes.
- When the onion is translucent and soft, add the garlic and ginger pastes and fry for a further minute.
- Now add the cooked rice, the cumin, garam masala, the saffron infused milk, the lime rind/juice and the turmeric.
- Fry for a further couple of minutes and then stir in the chopped coriander.
- Season with salt and pepper and set a side to cool a little.
- When ready to cook the partridges, heat the olive oil in a large pan over medium high heat.
- Stuff each partridge with the rice mixture.
- Place the partridges in the hot oil and brown them all over. You will want to cook the breast most but keep the inside pink.