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Game salad recipe | Oliver recipes
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Total Time:
25 minutes
Delicious game bird medley using roast partridge and pheasant, or substitute with duck or chicken.
Ingredients:
  • 2 bunches of watercress
  • a few sprigs of fresh thyme
  • ½ a ready-to-bake ciabatta
  • 1 tablespoon groundnut oil
  • 1 whole nutmeg for grating
  • 200 g green beans
  • 2 tablespoons freshly grated horseradish
  • 2-3 tablespoons red wine vinegar
  • 3 tablespoons crème fraîche
  • extra virgin olive oil
  • 1 lemon
  • 300-400 g leftover roast pheasant and partridge
Instructions:
  • Begin by plucking the watercress and thyme leaves. Remove and discard the crusts from the ciabatta, then tear it into pieces and pulse in a food processor. Warm up the groundnut oil in a wide non-stick pan, add the breadcrumbs, thyme, a hint of nutmeg, and a pinch of sea salt and black pepper. Cook until the breadcrumbs turn golden. Drain on paper towels and keep them warm. Boil the green beans in salted water until tender. Drain and let them cool. In a mixing bowl, combine the horseradish with vinegar, crème fraîche, 6 tablespoons of extra virgin olive oil, salt, and pepper. Toss the watercress and green beans with lemon juice and olive oil until coated. Arrange on plates, top with shredded pheasant and partridge, then drizzle with the dressing and sprinkle with the warm breadcrumbs.

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