Partridge and wild garlic kiev recipe
- Credit: Archant
Make the most of delicious wild garlic with this mouth watering partridge kiev recipe from the Game for Anything kitchen
Whenever we manage to get out of the GFA kitchen, whether it be for a walk with the dogs or even when out beating and shooting, we are always on the lookout for ingredients to use in the kitchen and make sure we have a little bag with us to collect them up, always ensuring we have permission to do so. In the UK, we are extremely blessed as we have so many readily available things to forage and this changes throughout the year from nettles in early spring through to sloe berries in late autumn, to mention just two.
One great British favourite is wild garlic. It is so versatile and can be used in so many ways and you can use all parts of the plant including the leaves, buds and flowers – although do ensure you don’t dig out the bulbs when foraging, and don’t pick too many leaves and flowers from one area.
As the season is so short, I would recommend that you collect extra and freeze some so you have it to use throughout the year.
With these free and readily available ingredients, you have a great opportunity to experiment and try some new things.
We love to try and use these foraged ingredients to freshen up some good old favourites while making sure we are still using game as much as possible.
Of course, you have to be careful that you are picking the correct things and to help with this there are some fantastic books out there to help you with your foraging such as Wild Food – A Complete Guide For Foragers by Roger Phillips and River Cottage’s Hedgerow Handbook. I would also recommend finding a local guided course as there is nothing better than getting some hands-on experience.
Partridge and wild garlic Kiev recipe - serves 4
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* 8 partridge breasts
* 2 eggs
* 50g plain flour
* Salt & pepper
* 100g panko breadcrumbs
* 100ml veg oil
Method - partridge and wild garlic kiev recipe
1. Heat the oven to 180°C
2. Trim and tidy up the partridge breasts
3. Using a small knife, insert this into the centre of the partridge breast from the thickest end to make a hole (see photo, right)
4. Place the wild garlic butter into a piping bag, ensuring the butter is soft
5. Pipe the butter into the hole you have made in the centre of the breast
Tip: Put them back into the fridge for 10 minutes to allow the butter to harden
6. In three bowls, place panko breadcrumbs, beaten eggs and seasoned flour
7. In turn, place each breast into the flour, then egg, then breadcrumbs
Tip: For a great coating, put them back in the egg and add a second coating of breadcrumbs
8. In a frying pan, heat the veg oil
9. Place the breasts into the frying pan until the breadcrumb is golden, turn over and repeat on the other side
Tip: Do not add too many at once, as this will lower the temperature of the oil
10. Remove from the frying pan and place on kitchen roll to remove excess oil
11. Once all the breasts have been fried, place them in an oven tray and cook in the oven for eight minutes