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Wild Game
Whole Wild Partridge
Wild Partridge season runs from 1st September to 1st February
Mildly flavoured and with a white meat, partridge are the game bird that would be most like poultry. With a large breast of mild flavour and smaller legs they are great roasted and served either off the bone or whole. Partridges are low in fat and super healthy but you need to be careful not to over cook them as they can go dry.
They are however wonderful tasting and the most 'approachable' of the game birds.
We only source French or red legged partridges as the English partridge is endangered as well as one of the most majestic birds in the UK.
Each wild partridge feeds 1
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge, about 12 hours for most game.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Game birds and diced or minced game must be cooked until steaming hot all the way through, with no pink meat left.
Wild game can occasionally contain shot, so take care when eating.
Wild game can occasionally contain shot, so take care when eating.