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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

https://www.youtube.com/watch?v=9RPZiKOrc9I

 

https://www.youtube.com/watch?v=Cu-gea_WeVw

 

https://www.youtube.com/watch?v=oKpwX1kqTsU

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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

 

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

https://www.youtube.com/watch?v=9RPZiKOrc9I

 

https://www.youtube.com/watch?v=Cu-gea_WeVw

 

https://www.youtube.com/watch?v=oKpwX1kqTsU

 

 

Nice find

 

I used mine for a game pie since they're less gamey and toned down the venison and pheseant, I also added chicken for the same reason.

 

It was an old Delia Smith recipe that I modified for my taste, I like gamey meat but the recipe was a bit too heavy

 

Might have been this one but we never add cinnamon or ginger yuk!

 

http://www.deliaonline.com/recipes/international/european/british/old-fashioned-raised-game-pie

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Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

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Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol

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Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol

 

 

Always got a tube of harissa paste in the cupboard along with some ras el hanout

 

I like cous cous with the tagine, but I also make a tasty mixed veg one as a separate salad dish sometimes. You can see part of it in the pressed wooden bowl in this pic, (we had a homemade sausage night a few years back :laugh: )

 

post-84277-0-87759600-1480423540_thumb.jpg

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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

The breast on their own comes out well 2 mins aside in the pan. I've come to the conclusion that cooking whole pheasant or partridge just ain't worth the effort..........but that's just me

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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

 

 

Going to try first one looks nice thanks

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Cinnamon is OK in some savoury dishes provided you don't overdo it. I use it when I cook some Morrocan tagine dishes, and 1/2 a teaspoon always compliments a beef or rabbit stefado (Greek). Goes very nice with powdered cloves in apple pies etc.

 

I might test it in something small. I'd like to do some small game pies this time round rather than a massive one so that would be the ideal opportunity.

 

Sounds like you cook some interesting stuff :) I worked in North Africa for 6 or 7 years and quite like cous cous although I couldn't stomach lamb for years after being on the rigs out there lol

 

 

Always got a tube of harissa paste in the cupboard along with some ras el hanout

 

I like cous cous with the tagine, but I also make a tasty mixed veg one as a separate salad dish sometimes. You can see part of it in the pressed wooden bowl in this pic, (we had a homemade sausage night a few years back :laugh: )

 

attachicon.gifcookedsausages.jpg

 

 

Lovely! It's not easy to get Harissa. I once brought a big can of it home from Algeria....

 

It exploded in my bag while in flight ha ha!!! When I tried to hose it out it stained my patio red lol

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A mate gave me 14 partridge....what way of cooking do folks do?....I've roasted with bacon on,just fancied some thing different.

If you are into any kind of meat/game or fowl preparation or cooking you could do worse than add Scott Rea's video page to your favourites.

 

That said, here are a couple of his recipes for partridge.

 

 

 

Well cooked the first video recipe....and I can honestly say it was fantastic,highly recommended....right on to the next one lol

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you can get harrisa paste in asda

Apparently you can. https://groceries.asda.com/product/cooking-pastes/asda-chosen-by-you-harissa-paste/910000560055 Don't know what it's like though.

 

I get mine from a corner shop up near the high street. I normally buy 3-4 tubes of the stuff at a time.

Belazu Rose harissa. I get in sainsbs. Stir tsp into tblsp mayonnaise, delicious with salmon or everything. Don't buy sainsbs own; it's revolting and tastes like ghastly jar baby food.

The partridge recipes look amazing. Thanks, all, for inspiration.

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lucky you mate,we never seem to get partridge around here.i get offered enough pheasant to feed an army but never see partridge except some butchers shop.

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