Mike Robinson gives us glorious game, tenderised with the natural enzymes in papaya, then slow cooked to perfection in a light chicken broth
Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes, plus 2 hours marinating
Cooking Time: 6 minutes
Ingredients
4 game Buccleuch Partridge breasts
½ fresh papaya, cubed
Handful of mixed fresh herbs, finely chopped
6 tbsp Olive oil
4 rashers of Buccleuch streaky bacon, thinly sliced
2 Carrots, finely chopped
1 onion, finely chopped
1 celery stick, finely chopped
300ml chicken stock
Method
1. Lay the Partridge breasts in a shallow dish and scatter over the papaya and herbs. Drizzle with 2 tablespoons of the olive oil and leave to marinate in a cool place for at least 1-2 hours.
2. When you are ready to cook the breasts, set the oven to 170°C/gas 3. Heat the remaining olive oil in a frying pan over a medium heat. Remove the breasts from the marinade and fry the breasts for 1 minute on each side. Lift them out and transfer to an ovenproof casserole dish.
3. Add the bacon to the pan, together with the carrot, onion and celery. Cook for 3-4 minutes and then spoon the mixture over the breasts in the casserole dish.
4. Pour over the chicken stock, cover the dish and transfer to the oven. Cook for 1 hour. Serve with fried spinach and roast potatoes.
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