The Full Rodeo: Pickle Fried Partridge

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. 

Marinate The Partridge:

1. Pour the pickle brine over the partridge making sure all are covered.
2. 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.
3. 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.
4. Mix the flour and 2 tbsp of BBQ Rodeo rub in one bowl.
5. Whisk the eggs and milk in another bowl.
6. Combine the panko bread crumbs and 2 tbsp Roast Potato Seasoning in a third bowl
7. 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
8. Heat your oil in a fryer or in a pan on the hob to 180c
9. 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.
10. Lift the partridge out with a metal slotted spoon onto kitchen roll to blot excess oil
11. 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.