mobile-menu mobile-menu-arrow Menu
Tel: 01556 650 233 |
 
 

Smoked Partridge/Pheasant on a tangy root salad

Ingredients :

  • Smoked partridge/ smoked pheasant breasts.
  • 2 carrots peeled and grated.
  • 1 bunch radishes, washed & trimmed.
  • 1 bunch watercress, washed & stalks trimmed
  • Small bunch chives, snipped.
  • 2 rashers of bacon, grilled until crispy & snipped into strips.
  • Dressing :
    • Freshly milled pepper.
    • 4-tblsp olive oil.
    • 1 tblsp red wine vinegar.
    • Half a tsp Mellis blossom honey.
    • Light pinch of salt

    .

  • Garnish : Shavings of cheese.

Recipe :

  • Prepare salad by mixing all ingredients together in a bowl, adding chives.
  • To make vinaigrette, place all ingredients in an empty jam jar, replace lid and shake well.
  • Drizzle a little over salad prior to serving. Store remainder in jar in fridge.
  • Set smoked partridge/ smoked pheasant breasts on salad to serve, topped with fine shavings of cheese

 

Testimonials

Set on a farm, this elegant country house offers gracious living and a relaxed environment. The very large bedrooms (most set around a courtyard) are strikingly individual in style, with great attention to detail and comfort. The billiard room has a comprehensive honesty bar, and the panelled dining room, with magnificent 15-seater table, is the setting for excellent meals. Sporting access to 25,000 acres makes this a great place for fishing and outdoor breaks. Click to read The Guardian's full review of Craigadam.
 
Check Availability
 
Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee AA Breakfast of Scotland