- 8 partridge breasts, skinned.
- 1 red onion, finely chopped.
- 1 bunch watercress, finely chopped.
- 1 tablespoon chives, chopped.
- 1 tablespoon toasted pine kernels.
- 1 tablespoon red wine vinegar.
- 8 tablespoons olive oil.
- Mix together all the ingredients for the dressing.
- Stir fry the breasts in the hot oil until the meat has browned all over (4-5 minutes).
- Cut the breasts into slices and serve with the dressing poured over.
- Serve with potato cakes.
Courtesy of “Game to Eat”