If you don’t have partridge in the house, this recipe would also work well with pheasant.

SERVES 2 | PREP TIME 15 mins | COOK TIME 5 – 10 mins


1 x tbsp Tamari (a Japanese version of soy sauce)
1 x tsp Medium Curry Powder
¼ x tsp Ground Cumin
1 x Garlic Clove, Finely Grated
1 x tsp Clear Honey
4 x Skinless Partridge Breast Fillets
1 x tbsp Crunchy Peanut Butter (choose a sugar-free version with no palm oil, if possible)
1 x tbsp Sweet Chilli Sauce
1 x tbsp Lime Juice
1 x tsp Sunflower Oil, for wiping the pan
2 Little Gem Lettuces Hearts, Cut into Wedges
¼ Cucumber, Halved and Sliced
1 Shallot, Halved and Thinly Sliced
1 Generous Handful Coriander, Chopped
½ Seeds from ½ Pomegranate

1. Pour…

the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. 

2. Partridge Breasts…

Slice the partridge breasts in half horizontally to make 8 mini fillets in total, then add to the marinade and mix well to coat. 

3. Marinate…

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the partridge.

4. Satay Sauce…

Mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. 

5. After marination…

Wipe a large non-stick frying pan with a little oil, add the partridge and cook, covered with a lid, for 4-5 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist.

Set aside, covered, to rest for a few mins.

6. Salad…

Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, then place evenly on two plates.

Spoon over a little sauce. 

7. Finally…

Slice the partridge, pile on top of the salad and spoon over the remaining sauce. Eat while the partridge is still warm.

Recipe with thanks to Eat Wild