Taste of Game
30 partridge legs
2 litres chicken stock
Vegetable oil to deep fry
200g plain flour
4 whole eggs, beaten
200g panko breadcrumbs
2 cloves garlic, finely chopped
10g good quality smoked paprika
50ml soy sauce
250ml tomato passata
These partridge dippers are a tasty starter or snack that gets the most from partridge legs.
Remove the thigh bone from the legs and clean or trim the leg bones. Poach the legs in simmering chicken stock for 45 minutes until tender. Remove and allow to cool. Coat the cooled legs first in flour, then dip into the beaten egg and finally into the breadcrumbs.
To make the dip, sweat off the garlic in a little oil, add the paprika, soy sauce, passata and honey. Cook for 10 minutes then allow to cool down.
Finally, deep-fry the legs until golden brown and serve with the dipping sauce.