Game Masterclass - Pheasant Schnitzel, Tandoori Partridge and Spatchcocked Quail

Game Masterclass – Pheasant Schnitzel, Tandoori Partridge and Spatchcocked Quail

Daunted by cooking with Game? Fear not James is on hand with this game masterclass with recipes for Pheasant Schnitzel, Tandoori Partridge and Spatchcocked Quail!

All recipes serve 2

Ingredients

Pheasant Schnitzel

2 x pheasant breasts, cut horizontally
100g thinly sliced cedar or gruyere
2 thick slices ham or air dried ham
2 eggs
100g plain flour, seasoned
100g panko
75g butter
25ml veg oil

To serve – fried eggs and watercress

Tandoori Partridge

2 partridge breasts, spatchcocked
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground ginger
1 tsp chilli powder
250ml full fat Greek yoghurt
1 lime, juice only

Spatchcocked Quail

2 quail, spatchcocked
Drizzle of veg oil
Salt and pepper
1 tbsp honey mixed with 1 tbsp olive oil

Method

Print Recipe

Pheasant Schnitzel

Preheat the oven to 200c
Place the pheasant on greaseproof paper and bash it until it is 5mm thick.
Fill the centre with cheese and ham, then dip them into the flour, egg and then the breadcrumbs. Continue to frythem in the butter and veg oil for three minutes until they are golden brown and crispy. Then, nape with butter, flip over and repeat.
Serve with extra fried cheese, lemon wedges and watercress.

Tandoori partridge

Mix all the spices together with the yoghurt and lime juice
Cover the game in the marinade, then cover in cling film and pop in the fridge overnight.
Drizzle in a little oil, season, then pop into a hot pizza oven for 12 to 15 minutes.
Serve with watercress and lime wedges.

Spatchcocked Quail

Heat a BBQ until hot and the coals are grey.
Drizzle the quail in oil and season, then place on the BBQ for 8 minutes, turning half way through.
Brush with the honey mix and serve.