Game to Eat

 

COUNTRYSIDE ALLIANCE

A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Partridge

Oven Ready Partridge
Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, pan-fried of grilled. There are two species in Britain - the native grey, often called the English, and the French or red-legged.   

 

Partridge are small birds and one will generally serve only one person, though larger birds may be enough for two.

 

The open season for grey and red-legged partridge shooting runs from September 1st to February 1st, with October and November being the best time for eating this delicious gamebird. 

 

For some taste-tingling partridge recipes click HERE

  

 

 

 

  

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