Buttermilk Partridge Burger with Slaw
This is quick and easy, moist and delicious. Recipe by Taste of Game Chef Richard Hunt.
Ingredients
- 4 partridge breasts
- 100 ml buttermilk
- 50 grams plain flour
- 1 tsp smoked paprika
- 1/2 tsp fresh thyme leaves chopped
- 50 ml vegetable oil
- 2 large red peppers deseeded and chopped
- 1 brown onion chopped
- 2 cloves garlic crushed
- 2 medium tomatoes chopped
- 100 ml red wine vinegar
- 60 grams soft light brown sugar
- 20 leaves chopped tarragon
- 2 toasted brioche buns
Instructions
- First place the partridge breasts in the buttermilk for 1-2 hours or overnight. In a saucepan, sweat the onion and garlic in the oil until translucent. Increase the heat, add the peppers and cook over a high heat for a minute or two. Add chopped tomatoes, sugar and vinegar. Reduce the heat and cook gently until a relish consistency is achieved. Finish with the chopped tarragon and season to taste
- Add the paprika, thyme salt and pepper to the flour and mix well. Remove the partridge breasts from the buttermilk, coat in flour, shaking off the excess
- Either gently pan-fry or char-grill the partridge for 1-2 minutes each side. Season and allow to rest for 2-3 minutes.
- For the slaw put all the ingredients in a large bowl. Dress with a little oil, lime juice and season to taste
- Place the partridge breasts, relish and lettuce in the brioche. Serve with Dijon mayonnaise on the side
