Partridge satay skewers


A different take on game. The dinky little partridge breasts are perfect size for these spicy skewers.

INGREDIENTS (serves 4) 
8 partridge breasts
2 heaped tsp. red Thai curry paste
1 tbsp. sesame oil
2 tbsp. soy sauce
Juice of 1 lime

160ml coconut cream
160ml water
140g crunchy peanut butter
2 tsp. sesame oil
2 tbsp. soy sauce
2 tsp. red Thai curry paste
25g piece of fresh ginger, grated
2 tsp. sweet chilli sauce
Half a fresh red chilli

TO SERVE (optional)
2 grilled sweetcorn

First of all you want to marinade your partridge for a few hours, preferably overnight. Take the breasts and slice them in half long ways, then skewer each piece of meat onto its own little bamboo skewer. In a small mixing bowl, mix the first lot of curry paste with the sesame oil, soy sauce and juice of a lime. Place the skewers vertically, meat side down into the bowl so the wooden sticks are standing upright. Make sure all the meat is well coated in the marinade and pop in the fridge.

To make the sauce, finely chop the chilli and put it in a medium saucepan. Add the grated ginger and all the rest of the ingredients and mix well before turning on the heat. bring the sauce to a medium heat until it starts to bubble and thicken. Turn the heat down to low and continue to cook for 10 minutes, stirring continuously. Season with salt and pepper to taste.

Once the partridge has finished marinating, fry off the skewers on a hot griddle pan so they brown a little around the edges. If you don’t have a griddle pan, a heavy bottomed frying pan on a high heat will work just fine. Place all the skewers in a baking tray and pour any remaining marinade over, cook in a 180 degree oven for 10 minutes until the meat is cooked through.

Drizzle the satay sauce over the skewers and add charred corn to serve if you fancy.