The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Enjoy the rich flavors of Scottish game without any of the hassle of the hunt. Our red-legged partridge are procured in private weekend estate hunts organized exclusively for D'Artagnan, just like the rest of our wild Scottish game.
They are immediately processed in a facility supervised by the European Economic Community Inspectors, and arrive in the U.S. within just two days of the hunt, for the freshest wild game birds possible on this side of the pond.
The red-legged partridge is a popular game bird that is numerous in northern England and parts of Scotland. Their natural diet of heather, tundra and native grasses gives their pale, mild meat a wonderfully wild flavor. Of all our game birds, partridge has the mildest, least gamey flavor.
Red-legged partridge can be simply and quickly roasted. Don’t overcook and dry out this game meat; serve it pink and juicy. A pan sauce with the drippings will go nicely with partridge and any accompaniments such as autumn vegetables, cabbage or fried potatoes. Bacon and chestnuts, wild mushrooms, porcini powder and foie gras are all flavors that play well with partridge.
Note: Game meat may occasionally contain the shot. Chew with caution.
"The union of partridge and foie gras produces a rich, elegant first course. Pheasant also works here. "
"Slowly-roasted garlic, herbs and tomatoes go into this rustic sauce for braised partridge."
"In France, braised cabbage is a classic partner for partridge. Here, young partridges are steamed over cabbage, flavored with bacon and apple cider."
"A blend of dry Marasala wine with a splash of brandy and porcini mushrooms add earthy depth to patridge."
"This thyme-scented, pear and mushroom flavored strudel is a glamorous way to serve 4 guests graciously from 1 bird. "