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Recipe of the week: harissa-marinated and grilled partridge breast with orange couscous and pitta bread

This is another great dish that I often do at home during the early part of the partridge season or using frozen birds from the previous season. The barbecue gives great flavours to the harissa as it cooks around the partridge without detracting from the game itself.



from The Caterer https://ift.tt/2BWBrid
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