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Partridge from weekend estate hunts in Scotland. These truly wild game birds forage and eat berries and heather, and get constant exercise, which gives their meat a distinctive flavor. Red-legged wild partridge are plump-bodied little birds with a characteristically lean, mild flavor and tender pale meat. Wild game is only available for a limited season each year.
Cooking Methods: Pan-Roast, Roast, Grill
Cooking Tips: Wild Scottish partridge has a mild game flavor and takes all manner of seasoning well. Some of our favorite accompaniments are bacon or ventreche, wild mushrooms, apples, and fresh herbs. As they're lean, barding with bacon or rubbing with butter or duck fat will help to keep the birds moist.
Partridge from weekend estate hunts in Scotland. These truly wild game birds forage and eat berries and heather, and get constant exercise, which gives their meat a distinctive flavor. Red-legged wild partridge are plump-bodied little birds with a characteristically lean, mild flavor and tender pale meat. Wild game is only available for a limited season each year.
Cooking Methods: Pan-Roast, Roast, Grill
Cooking Tips: Wild Scottish partridge has a mild game flavor and takes all manner of seasoning well. Some of our favorite accompaniments are bacon or ventreche, wild mushrooms, apples, and fresh herbs. As they're lean, barding with bacon or rubbing with butter or duck fat will help to keep the birds moist.