Jamie Magazine
By Pete Begg
Game bird salad with horseradish dressing
25 mins
Super easy
serves 4 as a main
About the recipe
This is made with leftover roast partridge and pheasant, but you can use any game you fancy. Duck would work well, as would roast chicken.
Recipe From
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
200g green beans
2 tablespoons freshly grated horseradish
2-3 tablespoons red wine vinegar
3 tablespoons crème fraîche
extra virgin olive oil
1 lemon
300g-400g leftover roast pheasant and partridge
Method
- Pick the watercress and thyme leaves. Trim the crusts off the ciabatta, tear the bread into chunks and whiz in a food processor.
- Heat the groundnut oil in a wide non-stick pan and add the breadcrumbs, thyme, a grating of nutmeg and a pinch of sea salt and black pepper, and fry until golden.
- Drain on kitchen paper and keep warm.
- Trim and cook the green beans in simmering salted water. Drain, then leave to cool.
- Put the horseradish into a mixing bowl and mix in the vinegar, crème fraîche, 6 tablespoons of extra virgin olive oil and a pinch of salt and pepper.
- Toss the watercress and beans in just enough lemon juice and extra virgin olive oil to coat.
- Lay on plates, shred and add chunks of pheasant and partridge, then drizzle over the dressing and finish with the warm crumbs.
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