Pickle brine does a fantastic job of tenderising meat (a bit like buttermilk) and is a great way to use up all that lovely juice left in the jar. You can make this recipe with either pheasant or partridge for a sexy canape or even just for scranning in front of the TV.
Pickle Fried Partridge
10 min
30 mins
4 pers
Wild Game
United Kingdom
Ingredients
8 partridge breasts / 6 pheasant breasts cut in to 2 inch pieces
1 jar of Bad Boy Bread and Butter Pickles
2 eggs
100ml milk
200g plain flour
180g Panko Bread Crumbs
Oil for Frying (Approx 1 litre)
For the Yogurt Dip:
3 tbsp BBQ Rodeo Rub
250ml Greek yoghurt
Directions
Marinate The Partridge:
- Pour the pickle brine over the partridge making sure all are covered.
- Cover the bowl of partridge and leave in the fridge for at least 4 hours (preferably overnight). Keep the jar of pickles in the fridge until ready to serve.
- For the dip, mix 250ml of greek yoghurt with 1 tbsp of BBQ Rodeo Rub, leave in the fridge for at least 1 hour for the flavours to mingle.
- Mix the flour and 2 tbsp of BBQ Rodeo rub in one bowl.
- Whisk the eggs and milk in another bowl.
- Combine the panko bread crumbs and 2 tbsp Roast Potato Seasoning in a third bowl
- Dredge each piece of partridge in the flour first, then the egg mix and then coat in the breadcrumb mix making sure fully coated at each stage
- Heat your oil in a fryer or in a pan on the hob to 180c
- When at temperature, carefully drop the coated partridge breasts in to the oil and let fry until golden in colour, this should take approx 3-4 minutes. Internal temp should be at least 62c.
- Lift the partridge out with a metal slotted spoon onto kitchen roll to blot excess oil
- Season with a pinch of sea salt
To serve:
Put a dollop of the BBQ Rodeo yoghurt on the board, load with a pickle fried partridge breast and top with half a Bad Boy Bread and Butter Pickle, secure with a cocktail stick.