You need to select a quantity before adding an item to the basket
Partridge
Partridge is carefully selected wild British game birds, sourced locally from trusted Yorkshire shoots and suppliers. Small, plump birds with delicate, tender meat and a mild, sweet game flavour. Perfect for a refined autumn or winter meal – quick to cook and full of character. Hand-prepared fresh in our family shop.
Remove the partridges from the fridge 45–60 minutes before cooking to bring to room temperature.
Season inside and out with salt and freshly ground black pepper. Cover the breasts with streaky bacon or a thin layer of butter to keep them moist.
Recommended oven method:
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the partridges in a roasting tin on a bed of onions, carrots and herbs if desired.
Roast for 25–30 minutes, basting once halfway through, until the juices run clear and the legs feel tender when pierced.
Remove the bacon for the final 5–8 minutes to allow the skin to crisp.
Rest the partridges loosely covered with foil for 5–10 minutes before serving.
Best enjoyed with game chips, braised red cabbage, bread sauce, roast root vegetables or a light red wine gravy.
Season inside and out with salt and freshly ground black pepper. Cover the breasts with streaky bacon or a thin layer of butter to keep them moist.
Recommended oven method:
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the partridges in a roasting tin on a bed of onions, carrots and herbs if desired.
Roast for 25–30 minutes, basting once halfway through, until the juices run clear and the legs feel tender when pierced.
Remove the bacon for the final 5–8 minutes to allow the skin to crisp.
Rest the partridges loosely covered with foil for 5–10 minutes before serving.
Best enjoyed with game chips, braised red cabbage, bread sauce, roast root vegetables or a light red wine gravy.
1 bird per portion