2 ratings

Mediterranean Warm Partridge Salad

Enjoy this tasty game dish as a healthy alternative to beef, pork, lamb, and chicken

This recipe comes courtesy of Game-to-Eat.


For the dressing

  • 1 Teaspoon dijon mustard
  • 1 Clove garlic, crushed
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons olive oil

For the salad

  • 4 Partridges
  • 250 Grams broad beans, shelled
  • 250 Grams French beans, topped and tailed
  • 420 Grams butter beans, drained and rinsed
  • 2 Little Gem lettuce
  • A good handful of mixed salad leaves
  • 1 Tablespoon capers
  • 6-8 anchovies, chopped
  • 8 quails eggs, softly boiled, shelled, and halved
  • 2 Tablespoons chopped flat leaved parsley, chives and dill


For the dressing

Whisky all ingredients together.

For the salad

Preheat oven to 200C and roast the partridges for 18 mins. Leave to rest for 15 mins, but keep warm.

Cook the broad and French beans in lightly salted water until just tender. Add the butter beans to warm, drain well.

Arrange the lettuce and salad leaves on a flat plate, spoon over the beans.

Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper.

Add dressing, and enjoy.