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 distin...
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.
Please note: Our red leg partridges are plucked, oven-ready and do not come with herbs.
Cooking suggestions: Roasting in butter, braising or pan-searing and finishing in the oven or stuffing with garlic, thyme or lemon and roasting.
Serving suggestions: Pair with sauces like red wine, port or juniper berries reduction. Serve with roasted veggies like carrots, parsnips, potatoes or sauteed mushrooms. Goes well with mashed potatoes, wild rice or barley.
Looking to shake up your seasonal menu? This year, try going beyond the familiar and dive into the world of game meats, a deliciously wild alternative that’s growing in popularity across the UK. These “must-try game meats” offer unique, rich flavours and health benefits that make them a rewarding choice for any adventurous eater. From sustainably sourced rabbit to the deep, hearty taste of venison, game meat is a superb way to add variety and sophistication to your dining.
https://www.finefoodspecialist.co.uk/4-x-red-leg-partridge-brace-oven-ready?___store=default3873Red Leg Partridge, Oven-Ready, Fresh x 2https://www.finefoodspecialist.co.uk/media/catalog/product/r/e/red-leg-partridge-oven-ready-fresh-x-2.jpg19.9519.95GBPOutOfStock/Meat & Poultry/Meat & Poultry/Game/Meat & Poultry/Specialist Poultry/Meat & Poultry/Specialist Poultry/Partridge/BBQ Food & Grilling Essentials/BBQ Meat – Premium Cuts for Grilling/BBQ Food & Grilling Essentials/Hampers & Gifts/Holiday Food Gifts348990414539452479123490452245<p><strong>Introducing Red Leg Partridge!</strong></p>
<p><a title="Partridge" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-poultry/partridge">Partridge</a> is a popular bird as it is delicate and tender in comparison to other wild <a title="game" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-game">game</a> 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. </p>
<p><strong>Oven-Ready Red Leg Partridge Cooking Suggestions</strong></p>
<ul>
<li><strong>Roasting: </strong>Coat with oil or <a title="butter" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/specialist-butter">butter</a>, roast at high heat to crisp skin, then lower to cook through.</li>
<li><strong>Braising:</strong> Brown the partridge in a pan, then braise slowly with wine, stock and <a title="herbs" href="https://www.finefoodspecialist.co.uk/groceries/micro-herbs-and-herbs">herbs</a> until tender.</li>
<li><strong>Pan-Searing & Finishing in the oven: </strong>Sear in a hot pan to brown, then transfer to the oven to finish cooking.</li>
<li><strong>Stuffing & Roasting: </strong>Add aromatics like garlic, thyme, or lemon inside the cavity, then roast.</li>
<li><strong>Slow-cooking:</strong> Use a slow cooker or pot with stock and <a title="vegetables" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetables</a> for a moist, tender result.</li>
</ul>
<p><strong>Oven-Ready Red Leg Partridge Serving Suggestions</strong></p>
<ul>
<li><strong>Rich Sauces:</strong> Serve with a sauce made from red wine, port or juniper berries.</li>
<li><strong>Root Vegetables:</strong> Pair with roasted carrots, parsnips and potatoes.</li>
<li><strong>Mushroom and Game Reduction:</strong> Serve with a side of sauteed <a title="mushrooms" href="https://www.finefoodspecialist.co.uk/mushrooms">mushrooms</a> in a reduction sauce.</li>
<li><strong>Creamy Mashed Potatoes: </strong>Add richness to the dish.</li>
<li><strong>Seasonal Greens: </strong>Pair with steamed or sauteed greens, like spinach, kale or Brussels sprouts.</li>
<li><strong>Wild Rice or Barley:</strong> For an earthy, rustic accompaniment.</li>
</ul> <p><strong>Origin: </strong>UK</p>
<p><strong>Weight:</strong> Each bird is +/-300g </p>
<p><strong>Qty:</strong> 2</p>
<p><strong>Storage:</strong> Keep refrigerated.</p>
<p><strong>Shelf life: </strong>3 days from delivery. </p>
<p><strong>Please note: </strong>Our red leg partridges are plucked, oven-ready and do not come with herbs.</p>
<p><strong>Cooking suggestions:</strong> Roasting in butter, braising or pan-searing and finishing in the oven or stuffing with garlic, thyme or lemon and roasting.</p>
<p><strong>Serving suggestions: </strong>Pair with sauces like red wine, port or juniper berries reduction. Serve with roasted veggies like carrots, parsnips, potatoes or sauteed mushrooms. Goes well with mashed potatoes, wild rice or barley.</p>
<p><strong>Drogo's Kitchen:</strong> <a title="Partridge with Porcini, Cavolo Nero and Cider Gravy" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/patridge-porcini-caavolo-nero-cider-gravy">Partridge with Porcini, Cavolo Nero and Cider Gravy</a>, <a title="Partridge with Mustard, Bacon and Tarragon" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/partridge-mustard-bacon-tarragon">Partridge with Mustard, Bacon and Tarragon</a>, <a title="Red Legged Partridge with Italian Tomatoes & Butter Beans" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/red-legged-partridge-italian-tomatoes-butter-beans">Red Legged Partridge with Italian Tomatoes & Butter Beans</a>.</p>
<p> </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/r/e/red-leg-partridge-oven-ready-fresh-x-2-2.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/r/e/red-leg-partridge-oven-ready-fresh-x-2-3.jpgadd-to-cart
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