Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Harissa Spiced Partridge.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Harissa Spiced Partridge.

    Post  Admin on Thu Feb 05, 2015 9:27 pm

    Serves 4.

    250 grams fresh red chillies harissa paste
    sea salt harissa paste
    3 tsp heaped ground caraway harissa paste
    3 tsp heaped ground cumin harissa paste
    1 tsp heaped ground coriander harissa paste
    4 cloves garlic harissa paste
    1 tbsp tomato ketchup harissa paste
    1 tbsp cider vinegar harissa paste
    2 tbsp smoked paprika harissa paste
    4 tbsp olive oil harissa paste
    4 partridge
    1/2 glass dry white wine
    400 grams jersey royal potatoes cooked skins on or off
    1 butternut squash peeled and diced 1 inch squares
    2 cardamon pods cracked
    1/2 tsp caraway seeds toasted
    handful fresh coriander chopped
    2 cloves garlic grated

    1.For the paste: Grill the chillies and remove the skins Blend all the ingredients together in a mixer into a thick paste.

    2.Pre-heat the oven 180c. Place the chopped potatoes, butternut squash, caraway, cardamom and garlic into a heavy based tray. Dress with rapeseed oil and season Roast in the oven until the vegetables start to caramelise then remove from the oven (20-25 mins)

    3.For the birds: Rub 1 level tsp of the harissa paste onto each bird (more if you like it spicy) Roast the birds for 18 mins. and then leave to rest

    4.Place the roasting tin on the stove and de-glaze with the wine. Let the wine and roasting juice bubble down to make a sweet and spicy sauce. Put the potatoes and squash back in the oven to crisp up whilst the bird is resting and you are making the sauce. Serve with a fresh minty yoghurt

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