How to make Partridge in a Pear Tree Puffs – with Fieldsports Magazine скачать в хорошем качестве

How to make Partridge in a Pear Tree Puffs – with Fieldsports Magazine

This partridge canapé recipe, shared by Fieldsports Magazine's regular food contributor Sarah Monier-Williams, is perfect to serve in the autumn/winter months at drink parties or shoot day elevenses. "This recipe was a random experiment which came about after Mr M-W got a bit over-excited on his first day of the season. He returned home with five brace of partridge in the feather, and we had an overly fertile conference pear tree in the rear garden. "For a meatier puff, halve the quantities of sultanas and pistachios and use three or four partridge breasts instead." Best served with a Côte du Rhône or Barolo. Part 11 in our 12-part series in association with Le Chameau. www.lechameau.com Find the full recipe and ingredient at www.fieldsportsmagazine.com/videos