by Shopify API
Remove the thigh bone from the partridge legs and clean or trim the leg bones. Poach the legs in simmering chicken stock for 45 minutes until tender. Remove and allow to cool. Put the flour, egg and breadcrumbs into separate bowls. Dip each leg into the flour for a good coating, then the egg and finally the breadcrumbs, shaking off any excess before you put them onto a plate, ready for cooking.
To make the dip, put a glug of oil into a small frying pan, turn the heat to medium, and cook the garlic until just starting to colour (be careful not to burn). Then add the smoked paprika, soy sauce, tomato passata and honey and stir well. Allow to cook for 10 minutes then take off the heat to cool. Transfer into a dipping bowl.
To cook the partridge legs, pour 6cm of sunflower oil into a medium-sized heavy-bottomed saucepan, or use a deep fat fryer. Heat to 160°C. If using a saucepan, please be careful as the oil will be very hot. Fry the partridge legs in small batches until golden brown and then remove them with tongs and put onto kitchen paper to soak up any excess oil.
Pile high onto a plate and serve together with the dipping sauce.
Recipe created by José Souto, image by Steve Lee.
The Eat Game Awards aim to celebrate the best of wild British produce by recognizing great culinary achievements and other contributions to the cooking and eating of game. They offer those less familiar with game the chance to get a better understanding of how to cook it and the confidence to include it in their regular culinary repertoires.
Learn more about the Eat Game Awards here
Serves: 10 (3 legs each)
Prep time: 25 minutes
Cooking time: approx. 1 hour
30 partridge legs
2 litres chicken stock
200g plain flour
4 eggs, beaten
200g panko breadcrumbs
For the dip:
2 garlic cloves, peeled and finely chopped
2 tsp smoked paprika
50ml soy sauce
250ml tomato passata
30ml (roughly 1 ½ tbsp) honey HR image available from Button
Vegetable or sunflower oil for cooking