Introducing Red Leg Partridge!

Partridge is a popular bird as it is delicate and tender in comparison to other wild game but still offers that distinctive gamey flavour. This medium-sized game bird is available from September and throughout winter. Partridges are typically found in lowland scrub, sunny hillsides and heaths and are great roasted whole and due to their size, are ideal as a single serving. 

Oven-Ready Red Leg Partridge Cooking Suggestions

• Roasting: Coat with oil or butter, roast at high heat to crisp skin, then lower to cook through.
• Braising: Brown the partridge in a pan, then braise slowly with wine, stock and herbs until tender.
• Pan-Searing & Finishing in the oven: Sear in a hot pan to brown, then transfer to the oven to finish cooking.
• Stuffing & Roasting: Add aromatics like garlic, thyme, or lemon inside the cavity, then roast.
• Slow-cooking: Use a slow cooker or pot with stock and vegetables for a moist, tender result.

Oven-Ready Red Leg Partridge Serving Suggestions

• Rich Sauces: Serve with a sauce made from red wine, port or juniper berries.
• Root Vegetables: Pair with roasted carrots, parsnips and potatoes.
• Mushroom and Game Reduction: Serve with a side of sauteed mushrooms in a reduction sauce.
• Creamy Mashed Potatoes: Add richness to the dish.
• Seasonal Greens: Pair with steamed or sauteed greens, like spinach, kale or Brussels sprouts.
• Wild Rice or Barley: For an earthy, rustic accompaniment.