Partridge produce light meat with a delicate flavour. The birds are quite small; a single bird can easily serve one. A lovely way to serve them is roasted with a sage and onion stuffing. They're also delicious pot roasted with rounds of parsnips, carrots, celery, a bay leaf, a sprig of rosemary and a glug of perry (not sherry, but that lovely pear alternative to cider!).
One bird takes 30-40 minutes to cook.
Chris Chappel and Stephen Crouch describe themselves as conservationists. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks and hare that roam and forage wildly.
It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" They sell game locally at farmer's markets and to some of the country's top restaurants.
Wild partridge (100%)
Please be aware that our game may contain traces of shot.
Nutritional Information per 100g/ml
Energy (kJ): 612.0
Energy (kcal): 145.00
Protein (g): 25.80
Carbohydrate (g): n/a
Fat (g): 4.70
Keep refrigerated. Remove outer packaging and prepare as required.