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Roast Partridge with Buckwheat Salad

Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.

HealthyHigh ProteinGameWinterAutumn
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
42g
per serving
168.1 g total
Fat
48.1g
per serving
192.4 g total
Protein
46.4g
per serving
185.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Pomegranate Molasses
2
tbsp
White Balsamic Vinegar
Dairy
50
g
Butter
Divided use
Fruits
1
piece
Pomegranate
Seeds only
GrainsCereals
125
g
Buckwheat
Rinsed and drained
Liquids
400
ml
Chicken Stock
Meat
4
piece
Partridge
Whole and cleaned
NutsSeeds
1
pinch
Sea Salt
For seasoning
1
pinch
Black Pepper
Freshly ground, for seasoning
2
tbsp
Parsley
Fresh flatleaf, chopped
100
g
Cobnuts
Shells removed, lightly crushed
OilsFats
1
tbsp
Vegetable Oil
Other
2
tbsp
Honey
Vegetables
12
piece
Leek
Baby leeks

Method

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