Partridge RSS
The GWCT stocks J Boult Designs
The Game & Wildlife Conservation Trust is now stocking J Boult Designs gifts. Overlooking the scenic Sound of Mull in the Scottish Highlands, the J Boult Designs workshop makes a range of different, sustainable and ethically produced gifts. J Boult Designs uses raw materials to create a range of keyrings, cufflinks and a leatherbound hip flask now available on the Game and Wildlife Conservation Trust online gift store Co-owner of J Boult Designs, Jamie Boult commented: “We are absolutely delighted to have our handmade products selected by the Game and Wildlife Conservation Trust to be stocked on the GWCT online...
Recipe: Sticky & Sour pheasant
Warm up that dreich week day night, with this fabulous fake-away recipe sure to fire up taste buds. This recipe is perfect with pheasant. It can easily be made with partridge, pork or chicken. You can substitute panko breadcrumbs for crushed corn flakes. Serves 4 Ingredients: Pheasant 4-6 pheasant breasts cut into small strips 1 plate full of plain flour 1 tablespoons chinese 5 spice 2 chicken eggs mixed with a fork on plate 1 plate of panko breadcrumbs 1 litre of vegetable oil Sticky and sour sauce 250ml apple juice 2 tablespoon soy sauce 5cm fresh ginger 3...
Recipe: Bao buns with crispy wild partridge pieces & sticky Korean sauce
If you absolutely love Korean or Japanese street food and are craving a fake-away without the takeaway guilt, try these crispy partridge bao buns! Made with absolutely delicious and healthy partridge breasts, each mouthful is delicious. Perfect for a night in and the kind of sharing food where each person can build their own bao bun to their liking! Equipment: You can use a food processor to make the sticky Korean sauce. You'll need a steamer to steam the bao buns with. Ingredients: Partridge marinade: 6 partridge breasts cut to bit size pieces 150ml of buttermilk ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder...
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