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Partridge

At Fine Food Specialist, we are committed to bringing our customers the very best ingredients out there. Poultry and game are some of our specialities and we endeavour to provide our customers with the freshest birds available to us.

Partridge birds are in season and generally available from the beginning of autumn to winter, during the game season. The Red Legged partridge is the most common type of partridge. The flavour of the bird is subtle and delicate, making it a good option to try for the first time if you just finding your way in the delicious flavours of game birds. The texture of partridge birds are succulent, tender and juicy – they are actually one of the healthiest birds to eat in comparison to regular poultry.

The subtle flavour of the bird makes it fantastic to serve with earthy flavours, such as mushrooms and truffle or artichokes and other root vegetables, all of which are in season from the same Autumn time. It is also a tradition to eat partridges around the Christmas period.

We recommend serving partridge roasted, served with seasonal green vegetables, and a delicious boozy sauce. It only takes around 20 minutes, so make sure not to overcook it. 

Another flavour to pair partridges with is bacon or pancetta, which can be wrapped around the whole bird or breast to keep the partridge moist and succulent.

Alternatively, check out this recipe to see a rich and comforting bowl of partridge paired with the flavours of mustard, bacon and tarragon. We recommend serving this recipe with some simply steamed chard or cavolo nero for a simple yet indulgent meal that will quickly become a favourite, and can easily be doubled for dinner parties.

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At Fine Food Specialist, we are committed to bringing our customers the very best ingredients out there. Poultry and game are some of our specialities and we endeavour to provide our customers with the freshest birds available to us.

Partridge birds are in season and generally available from the beginning of autumn to winter, during the game season. The Red Legged partridge is the most common type of partridge. The flavour of the bird is subtle and delicate, making it a good option to try for the first time if you just finding your way in the delicious flavours of game birds. The texture of partridge birds are succulent, tender and juicy – they are actually one of the healthiest birds to eat in comparison to regular poultry.

The subtle flavour of the bird makes it fantastic to serve with earthy flavours, such as mushrooms and truffle or artichokes and other root vegetables, all of which are in season from the same Autumn time. It is also a tradition to eat partridges around the Christmas period.

We recommend serving partridge roasted, served with seasonal green vegetables, and a delicious boozy sauce. It only takes around 20 minutes, so make sure not to overcook it. 

Another flavour to pair partridges with is bacon or pancetta, which can be wrapped around the whole bird or breast to keep the partridge moist and succulent.

Alternatively, check out this recipe to see a rich and comforting bowl of partridge paired with the flavours of mustard, bacon and tarragon. We recommend serving this recipe with some simply steamed chard or cavolo nero for a simple yet indulgent meal that will quickly become a favourite, and can easily be doubled for dinner parties.

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