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.
We are so lucky to be able to cook these Indian game recipes in the UK. In India it’s now illegal to hunt game
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.
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- 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.