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Mediterranean Warm Partridge Salad

Mediterranean Warm Partridge Salad

Difficulty: Easy

Serves: 5

Preparation: 5 mins

Cooking: 45 mins


Arrange the lettuce and salad leaves on a flat plate, spoon over the beans. Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper.



4 partridges
250g broad beans, shelled
250g French beans, topped and tailed
420g can butter beans, drained and rinsed
2 Little Gem lettuce
A good handful of mixed salad leaves
1 tablespoon capers
6-8 anchovies, chopped
8 quails eggs, softly boiled, shelled and halved
2 tbsps chopped flat leaved parsley, chives and dill
Freshly ground black pepper
1 tsp dijon mustard
1 clove garlic, crushed
1 tbsp red wine vinegar
2 tbsps olive oil


Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm.
Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well.
Whisk the dressing ingredients together and stir into the warm beans. 


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