 đˇ Woodmill Game
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What a time to be a Game Fan!
From here on into the New Year, we'll be introducing a fabulous array of Scotland's Finest and Wildest game birds to our online shop as we travel through their seasons. With richly flavoured Wild Mallard now in stock and the anticipation of the pheasant season approaching in October, we've got the perfect September recipe to celebrate the beginning of the Game Bird season.
From here on into the New Year, we'll be introducing a fabulous array of Scotland's Finest and Wildest game birds to our online shop as we travel through their seasons. With richly flavoured Wild Mallard now in stock and the anticipation of the pheasant season approaching in October, we've got the perfect September recipe to celebrate the beginning of the Game Bird season.
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Serves 4
Ingredients2x packs partridge breast
50g gram flour
200g diced onion
100g finely diced carrot
50g diced mushrooms (any type will do)Â
1 garlic clove crushed
250g mascarpone
150g asparagus tips
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MethodÂ
1. Dust the partridge breasts in gram flour and brown them off in a frying pan with a little veg oil. Fry until golden and transfer to a casserole dish.
2. Add a little water to the frying pan, dissolve a chicken stock cube and pour into the casserole dish.
3. Fry off the onions, carrot & garlic in a little oil until soft. Stir in the mascarpone and bring to a simmer.
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- Woodmill Tip -
Try adding a splash of Amontillado sherry to add some depthÂ
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4. Add the mix to the breasts and put in the oven for 45 minutes at around 120C.
5. Just before serving steam the asparagus tips to al dente, chop & then mix in to the casserole. Serve with boiled rice.
Partridge Perfection.
2. Add a little water to the frying pan, dissolve a chicken stock cube and pour into the casserole dish.
3. Fry off the onions, carrot & garlic in a little oil until soft. Stir in the mascarpone and bring to a simmer.
_____________
- Woodmill Tip -
Try adding a splash of Amontillado sherry to add some depthÂ
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4. Add the mix to the breasts and put in the oven for 45 minutes at around 120C.
5. Just before serving steam the asparagus tips to al dente, chop & then mix in to the casserole. Serve with boiled rice.
Partridge Perfection.
BUY PARTRIDGE BREAST
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