Partridge (Oven Ready)

red-legged-partridge-oven-ready

£5.25

Red leg also known as the French Partridge is becoming an increasingly more popular meat.  A really delightful game bird, delicate in flavour and easy to cook.

  • In season: September to January
  • Available frozen out of season

Red Legged Partridge Oven Ready

Red leg also known as the French Partridge is becoming an increasingly more popular meat.  A really delightful game bird, delicate in flavour and easy to cook.

  • Sourced from selected Scottish estates
  • Genuine wild oven ready game
  • Fully traceable, regional and seasonal product
  • Prepared by our team of expert butchers
  • Vacuum packed for freshness

Seasonal and well hung meat with unmatched flavour, sourced from the wilds of Scotland – delivered to your door.

Warm Partridge Salad Serves 4-6  Ingredients: 4 partridges, roasted and kept warm. 250g broad beans, shelled. 250g French beans, topped and tailed. 420g can butter beans, drained and rinsed. 2 Little Gem lettuce. A good handful of mixed salad leaves. 1 table Read More
Grilled Partridge Serves 2. Ingredients: 2 partridges 1 tbsp cumin seeds grated zest of ½ lemon 75g/3oz softened butter Method: Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat. Read More
Italian Partridge Sandwich. Serves 4-6. Ingredients: 3 partridges. 50g butter. 6 slices pancetta. 6-8 thick slices ciabatta or country style bread. A little extra virgin olive oil. 1 clove garlic, cut in half. 1 tbsp fresh oregano, chopped. 1 round buffalo mozzarella, Read More
Partridge Hotpot. Serves 4. Ingredients: 2 tbsp light olive oil or vegetable oil. 4 oven ready partridges. 1kg medium size potatoes, peeled and thinly sliced. 2 leeks, sliced. 2 tbsps plain flour. 300ml chicken or vegetable stock. 150ml medium dry cider. 1 t Read More
Partridge Risotto Serves 4. Ingredients: 2 plump oven ready partridges. 50g butter. 1 onion, peeled and finely chopped. 300g Arborio rice. 100ml dry white wine. 1 litre hot chicken or vegetable stock. 1 tbsp garlic flavoured olive oil 50g freshly grated Pecor Read More

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