Game salad recipe | Jamie Oliver recipes

Name: Game salad recipe | Jamie Oliver recipes
Total time: 25 min
Yield: 4 as a main
Ingredients: 2 bunches of watercress; a few sprigs of fresh thyme; ½ a ready-to-bake ciabatta; 1 tablespoon groundnut oil; 1 whole nutmeg for grating; 200 g green beans; 2 tablespoons freshly grated horseradish; 2-3 tablespoons red wine vinegar; 3 tablespoons crème fraîche; extra virgin olive oil; 1 lemon; 300-400 g leftover roast pheasant and partridge

“This is made with leftover roast partridge and pheasant, but you can use any game you fancy. Duck would work well, as would roast chicken. ”

Serves 4 as a main

Cooks In25 minutes

DifficultySuper easy

Jamie Magazine Game Mains Starters Leftovers

Nutrition per serving

Calories 512 26%
Fat 35g 50%
Saturates 9g 45%
Sugars 3g 3%
Protein 28g 56%
Carbs 22g 8%

Of an adult's reference intake

Jamie Magazine

By Pete Begg

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Ingredients

2 bunches of watercress
a few sprigs of fresh thyme
½ a ready-to-bake ciabatta
1 tablespoon groundnut oil
1 whole nutmeg , for grating
200 g green beans
2 tablespoons freshly grated horseradish
2-3 tablespoons red wine vinegar
3 tablespoons crème fraîche
extra virgin olive oil
1 lemon
300-400 g leftover roast pheasant and partridge

Tap For Method

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Jamie Magazine

By Pete Begg

Tap For Ingredients

Method

Pick the watercress and thyme leaves. Trim the crusts off the ciabatta, tear the bread into chunks and whiz in a food processor.
Heat the groundnut oil in a wide non-stick pan and add the breadcrumbs, thyme, a grating of nutmeg and a pinch of sea salt and black pepper, and fry until golden.
Drain on kitchen paper and keep warm.
Trim and cook the green beans in simmering salted water. Drain, then leave to cool.
Put the horseradish into a mixing bowl and mix in the vinegar, crème fraîche, 6 tablespoons of extra virgin olive oil and a pinch of salt and pepper.
Toss the watercress and beans in just enough lemon juice and extra virgin olive oil to coat.
Lay on plates, shred and add chunks of pheasant and partridge, then drizzle over the dressing and finish with the warm crumbs.