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Roast partridge with buckwheat salad

Roast partridge with buckwheat salad — a community recipe on Potlikkr.

Ingredients

• 2.0 tbsp Honey
• 2.0 tbsp White Balsamic Vinegar
• 1.0 tbsp Vegetable Oil

Method (preview)

1. 1

   Roast game with this seasonal warm salad is the perfect dish for an autumn evening or wintry lunch.

2. 2

   Heat half of the butter in a large ovenproof frying pan, when foaming, add the partridges. Fry them for 1-2 minutes on each side, until golden-brown all over, then transfer to the oven to roast for 12-15 minutes, basting with the pan juices halfway through cooking. The partridges are cooked when the juices run clear when a knife is inserted into the thickest part of the thigh meat and no trace of pink remains.