This delicious recipe was the winner of a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust. Read below to find out more about the winner of the competition.
Serves
7
Prep Time
15 mins
Cook Time
40 mins
Stuffing Birds was set up by Ginny Skilbeck in 2022. Ginny has ran a successful tearoom, event and accommodation business called High Paradise Farm in the North Yorkshire Moors since 2014. However, it been a seasonal business she found herself keeping busy with the shooting world in the winter months. Either loading or cooking, herself and her team are out six days a week. So why not give it a name! Stuffing Birds – stuffing cartridges into guns, or stuffing partridge breasts to be eaten the name seems a little cheeky but rather fitting. Stuffing Birds gives a platform to females in the shooting world, showcasing talented ladies on the field and in the kitchen. Working with game on a daily basis, whether it be the bird the client shot on the first drive, or venison that we cure to eat as a canapé. At this time of the year we refuse to buy meat, and only eat game locally shot, or something from our own farm. With such amazing local ingredients it would seem a sin to do anything else. Follow the Stuffing Birds story on our Instagram page.
Ingredients
| Ingredients | |
| 10 x | New potatoes (medium sized) |
| 250ml x | Double cream |
| 2 x | Partridge breasts |
| 200g x | Stilton |
| White wine | |
| Bunch of fresh thyme | |
| Salt and pepper |
for around 10 minutes or until a knife goes through them easily. Drain from the water and allow to cool down.
dice the breasts, not bigger than half a cm each one. Then in a frying pan drizzle some olive oil and fry off the breasts until golden.
add in a splash of white wine to reglaze the pan then add in the double cream. Allow to bubble and reduce by half then add in half the stilton and mix until all the stilton have melted. Season with the salt and pepper.
cut in half, and with a little spoon take out the potato. Go gently so you don’t damage the skins.
Set aside the potato, and pop the skins onto a baking tray. Drizzle with them olive oil and pop into the oven for 15 minutes to firm them up.
add the potato into the cream mix. This will make the mix into a paste like mix. Take the potatoes out the oven and fill them with the mix. Then crumble a little more stilton on the top and fresh thyme.
back into the oven for a further 10 mins until the stilton on top is fully melted and serve up straight away.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |