Partridge Satay Salad

If no partridge in the house this recipe would also work well with pheasant.


Prep Time
15 mins

Cook Time
5 - 10 mins


Serving 2
  For the Recipe
1 x tbsp Tamari
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.