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Beer-can Partridge

Article Date: Posted in Recipes

Beer-can PartridgeGame to Eat have supplied us with an interesting take on the infamous 'beer can chicken' style of cooking usually reserved for the BBQ. Their twist on the recipe is to replace chicken with game - we're delighted to say it works a treat!  

Ingredients

  • Olive oil

  • Thyme

  • Rosemary

  • Salt

  • Pepper

  • Chilli

  • Butter

  • Whole partridge

Method

Get hold of an oven ready partridge and season with a bit of olive oil, thyme, rosemary, salt and pepper (and a bit of chilli). Rub some butter in between the breast meat and the skin so the partridge does not get too dry on the outside.

When beer canning a chicken or even pheasant a standard sized beer can fits perfectly, however with a partridge you need something smaller. Game to Eat used a mini Fanta can and the fit was perfect. Once you drink the contents of the can, clean it and fill it with a beer of choice. In this example Game to Eat used Newcastle Brown Ale with the thought that it would release a gorgeous taste (correct decision). Pull the legs of the partridge over the can, so it fits snuggly in the cavity (the added bonus of using the smaller can, is that the legs can act as a tripod and stabilise the partridge when in the oven).

Beer-can PheasantPlace the partridge in the oven at 180OC for 20 minutes, keeping an eye on it to make sure it does not fall over. After 20 minutes take the partridge out and leave it to rest, still on the can, for 10 minutes

Serve with some mash and greens and you will stumble across the most succulent and tasty partridge ever. Never will you have to be put through a dry game bird roast again!

Find more inspiration in our recipes section.

Recipe and image courtesy of Game to Eat.


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Article Date: Posted in Recipes

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