Ep 6. Peri Peri Partridge with North African Remoulade

In season 1 episode 6 of Wild Game Masterclass with Mike Robinson, viewers are treated to a tantalizing dish of Peri Peri Partridge with North African Remoulade. As with every episode of the show, the emphasis is on sustainable and ethical hunting practices, and using the whole animal to create delicious and unique dishes.

The show opens with Mike Robinson out in the field, hunting for partridge. He talks about the importance of being a responsible hunter, and how he takes care to only shoot what he needs, and to use as much of the animal as possible. He also talks about how cooking with game meat is not only delicious, but also helps to support local ecosystems by keeping populations of wild animals in balance.

Back in the kitchen, Mike starts by showing viewers how to properly pluck and clean a partridge. He emphasizes the importance of using every part of the bird, showing how to save the bones for making stock, and how to use the liver and heart in the remoulade.

Next, Mike demonstrates how to make a flavorful Peri Peri marinade for the partridge. He uses a blend of herbs and spices, including chili powder, smoked paprika, garlic, and lemon juice, to create a tangy and spicy sauce that will permeate the meat and give it a delicious kick.

Once the partridge has marinated for a suitable length of time, Mike shows viewers how to cook it to perfection. He uses a cast iron skillet to sear the meat before transferring it to the oven to finish cooking. He also talks about the importance of cooking game meat to the correct temperature, as it can be tough and dry if overcooked.

While the partridge is cooking, Mike turns his attention to the North African remoulade. He shows viewers how to finely chop the liver and heart, mixing it with mayonnaise, capers, spices, and a host of other ingredients to create a creamy and flavorful sauce that perfectly complements the spicy partridge.

Finally, Mike puts everything together, plating up the juicy and fragrant partridge alongside the rich and tangy remoulade. He talks about how this dish is perfect for a dinner party or other special occasion, and how it's sure to impress even the most discerning of guests.

As with every episode of Wild Game Masterclass with Mike Robinson, this episode is a celebration of ethical hunting practices, sustainable cooking, and the joy of using all parts of an animal to create delicious and satisfying meals. Whether you are an experienced hunter or just a fan of flavorful and unique dishes, this episode is sure to leave you inspired and hungry for more.