When you fancy something lighter for lunch, why not try this Partridge Satay Salad recipe, kindly provided by Eat Wild


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 (or use pheasant breast)
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 x Little Gem lettuces hearts, cut into wedges
¼ x cucumber, halved and sliced
1 x shallot, halved and thinly sliced
1 x generous handful coriander, chopped
Seeds from ½ pomegranate


  • Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. 
  • Slice the partridge breasts in half horizontally to make 8 mini fillets in total, then add to the marinade and mix well to coat. 
  • Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the partridge.
  • Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. 
  • After an hour 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.
  • Toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, then place evenly on two plates.
  • Spoon over a little sauce. 
  • Slice the partridge, pile on top of the salad and spoon over the remaining sauce. Eat while the partridge is still warm.

This site uses cookies to offer you a better browsing experience. Find out more on how we use cookies and how you can change your settings by reading our Cookie Policy