
Pot Roast Partridge
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto.
A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto.
A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.
Partridge is great game bird but people usually think of cooking pheasant before partridge. Let us change that as there will be plentiful partridge about this year.