Eat What You Shoot: BBQ Tandoori Partridge
EAT WHAT YOU SHOOT: BBQ TANDOORI PARTRIDGE – COURTESY OF THE POTTED LOBSTER
A Word from the Chef:
With the shooting season drawing to an end it will be a year most of us will want to forget; salmon and sea trout runs have been disappointing, Grouse shooting, on the hole suffered with many moors having to cancel. Even as I write this, most pheasant keepers are pulling their hair out, with unseasonably mild weather having pheasant wondering all over the place.
The warm dry summer was to blame for a lot of this, however, the rare English partridge did well and in places where there dedicated men on the ground they thrived. One such estate is the Roxburgh estate in Kelso. With the duke of Roxburgh’s vision to run an English Partridge shoot finally paying dividends culminated in two days wild grey partridge shooting the first time in about 30 years! So a big well done to all concerned especially my good pal and keeper, Mark Weddle. We should have known it would have come good after all the hard work that goes into it. For those of you who don’t know Master Weddle it was said that Walt Disney couldn’t have drawn him! But on a serious note well done pal. All your hard work came good!
Maybe a lesson there for all of us is have faith this season! Book your fishing, turn up and try hard, buy good gear (Tom told me to say that) and maybe we will have better sporting memories this year.
Richard Sim (Head Chef, The Potted Lobster, Bamburgh)
This recipe is certainly not for use on young wild grey partridge as it’s far too sweet and delicate a flavour. However, for the humble yet, tasty red leg partridge this is an excellent lunch BBQ idea.
Serve with good accompaniments:
- Nan bread
- Really good mango chutney
- 4 spatchcock partridge
- 3 Tbsp vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne
- 1 Tbsp garam masala
- 1 Tbsp sweet (not hot) paprika
- 1 cup plain yogurt (can sub buttermilk)
- 2 Tbsp lemon juice
- 4 minced garlic cloves
- 2 Tbsp minced fresh ginger
- 1 teaspoon salt
Make up mix and rub into partridge and leave overnight in mix to take on flavour
Cook on BBQ until firm and cooked