Buttermilk partridge burger

British Game Alliance


4 partridge breasts
100ml buttermilk
50g plain flour
1tsp smoked paprika
1⁄2tsp chopped thyme leaves
2 brioche buns, toasted
Salad leaves for burger


Relish 1 medium onion, peeled & chopped
2 cloves garlic, crushed
2 large red peppers, seeded & chopped
2 medium tomatoes, chopped
60g soft light brown sugar
100ml red wine vinegar
20 leaves tarragon, finely chopped


1 red or green apple, finely sliced into matchsticks
1 small fennel bulb, finely sliced
2 spring onions, finely sliced
1 carrot, peeled & grated
Juice of 1 lime

Eat Wild

apple slaw, pepper & tarragon relish

Serves 2

Place the partridge breasts in the buttermilk for 1-2 hours or overnight.

Sweat the onion and garlic for the relish in 50ml of vegetable oil in a heavy saucepan until translucent. Increase the heat, add the peppers and cook over a high heat for a minute or two, then add the chopped tomatoes, sugar and vinegar, reduce the heat, and cook gently until a relish consistency is achieved. Finish with the chopped tarragon and season to taste.

Mix the flour, paprika and thyme and season with salt and pepper. Remove the partridge breasts from the buttermilk, coat in the flour, and shake off any excess. Either gently pan fry or char-grill the partridge for 1-2 minutes each side, then season and rest the breasts for 2-3 minutes.

To assemble the slaw, combine the apple, fennel, onion and carrot in a large bowl. Dress with a little oil, seasoning and the lime juice. Serve with Dijon mayonnaise on the side.