4 pheasant breasts
4 partridge breasts
3 tbsp Harissa paste
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp honey
Zest of a lemon
A good squeeze of lemon juice
2 tbsp vegetable oil
Warm flatbreads, to serve
Griddled lemon, to serve,
Herb & garlic yoghurt, to serve
Green salad, to serve
A very simple, and original way to enjoy pheasant and partridge, creating a hearty plate of food to share. We recommend using Arden Forest Honey – made from the hives on Ragley Estate. Serves 6.
Cut the pheasant and partridge breasts into 3cm cubes and place in a bowl.
In a mixing bowl, combine the Harissa paste, cumin, salt, pepper, olive oil, honey, lemon zest and juice. Toss the cubes in the marinade and put in the fridge for at least 2 hours.
Thread the meat onto metal or wooden skewers. Heat the vegetable oil in a griddle pan over a medium to high heat. Place the skewers in the pan and cook for 4-5 minutes, or until golden, then turn them over and griddle the other side. Resist the urge to keep turning the kebabs.
Transfer the kebabs onto warm flatbreads and serve with griddled lemon, herb and garlic yoghurt and a green salad.
Many thanks to Rachel Green and Eat Game, supported by BASC for this recipe.
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