INGREDIENTS
1 pack of 6 Wild and Game partridge fillets
50g plain flour
1 egg, beaten
60g panko breadcrumbs
Dijon mustard
Butter
1 baguette
Vegetable oil
For the chicken gravy
500ml chicken stock
2 tbsp white wine
Half a tbsp mushroom ketchup
1 tbsp corn our
Gravy browning (optional)
A knob of butter
For the slaw
A quarter of a red cabbage, grated
A quarter of a white cabbage, grated
2 carrots, grated
1 red onion, grated
For the slaw dressing
30ml cider vinegar
70ml olive oil
1 tsp minced garlic
A handful of dill, chopped
METHOD
Pre-heat the oven to 225C, gas mark 7.
Dip each breast in the flour, then the egg, then the breadcrumbs until coated thoroughly.
Heat a generous amount of vegetable oil in a saute or frying pan (about 2mm deep) and fry each fillet for 1-2 minutes, turning once, until golden.
Place the breaded fillets on an oiled baking tray and cook in the oven for 10 minutes.
Meanwhile, make the slaw. Combine all the dressing ingredients and mix thoroughly, then combine with the slaw ingredients and mix thoroughly.
To make the gravy, melt the butter and stir in the corn our. Add the wine and bubble and stir for a minute, then gradually add the stock, stirring between each addition. When you’ve added all the stock, add the mushroom ketchup. Taste and season if desired. Add gravy browing if you prefer it to look darker.
When the fillets are ready, cut the baguette into two, then slice open each portion, butter it and add a generous amount of mustard. Add the partridge and coleslaw then pour in a generous amount of gravy. Serve immediately, with any spare coleslaw on the side.
