Wild Partridge


Smaller and juicier than pheasant, Wild Partridge is a delicious little game bird. The meat is succulent and rich without being gamey, and we love them simply wrapped in streaky bacon or pancetta and roasted. Allow 1 bird per person.

WARNING! May contain steel or lead shot!

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How to cook

To roast

  1. Remove the partridge from the fridge 30 mins before cooking.
  2. Preheat the oven to 220˚C/200˚C fan/ gas mark 7.
  3. Add a piece of onion or lemon and a knob of butter to the cavity, wrap in streaky bacon or pancetta and roast for 8-10 minutes.
  4. The bird is cooked when the juices run clear when you piece the thickest part of the thigh, or your meat thermometer shows an internal temperature of 65˚C.
  5. Rest for 10 mins before serving.