Wow wow wow…these are absolutely INSANE!

This recipe was kindly donated to Eat Wild by Sanjay Bhattacharya, Head Chef at Finzean –

Serves 4
Prep Time: 10 mins
Cook Time: 10 mins


50ml (plus extra to drizzle) of Rapedseed oil

4 cloves of garlic

2″ of ginger

1 fresh chilli (green or red)

2 tbsp of medium curry powder

1 tbsp of garam masala

½ tbsp of chilli powder

½ tbsp of fine salt (or to taste)

8 Partridge Breasts, skinless (or 4 skinless pheasant breasts, chopped in half)

In a blender, combine the oil, garlic, ginger and chilli. Blend to a smooth, thick paste, adding more oil slowly if required. Add in the spices and salt, and blend till well mixed. 

Transfer the marinade to a mixing bowl, and add the partridge breasts. Mix well with your hands, ensuring they are well coated. Transfer to the fridge, and chill for up to 72 hours.

If using a BBQ, make sure to lightly oil the grills to ensure the partridge doesn’t stick.

Grill for 3 minutes per side, turning once during cooking. Rest for 1 minute after cooking.

If using an oven, preheat it to the max temperature (with grill on) that it will go to – 250-300C.

Place the partridge breasts well spread out on a foil lined baking sheet, and drizzle a touch of oil over them.

Bake for 6-7 minutes, ensuring the marinade chars a little but doesn’t burn. Rest for 1 minute after cooking.


Written by the team at Eat Wild