Partridge (225-285g)


Product Information

Fresh Partridge from Cornwall (225-285g) 

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Locally sourced from estates all over the Westcountry. Fresh available when in season. 

A partridge is a small, tasty, plump Old World game bird in the Phasianidae (pheasant) family. The name partridge refers to various medium-sized stout-bodied game birds, or any of the numerous American birds (such as the American ruffed grouse, or bobwhite quail) similar to Old World partridges. In Europe, the two most common species are the red-legged partridge and the gray-legged partridge. The most common partridge in America, the gray-legged, was imported from the plains of Hungary. The somewhat larger chukar partridge, native to Asia, is farm-raised. There is a significant difference in flavor and texture between high-priced wild partridge and its less interesting farm-raised cousins. In European cuisine, older partridge is classically braised with cabbage, Bacon, and juniper berries.  

Characteristics: Partridge has very lean, light, highly flavourful meat comparable to pheasant but is firmer and earthier. Young partridge are up to a year old; partridge are considered mature once they are more than 15 months old. Due to their small size, partridge are generally sold whole. Young partridge is rarely hung for aging; older birds may benefit from hanging.


Fresh Foods Cornwall Menu Suggestions...  



  • 2 Partridge, drawn, livers reserved
  • salt and freshly ground black pepper
  • 10 Garlic cloves, blanched for 10 minutes in boiling water
  • 4 sprigs fresh thyme
  • 6 rashers streaky bacon
  • 2 tbsp Extra Virgin Olive Oil
  • 100g/4oz unsalted butter
  • 2 shallots, sliced
  • 250ml/8fl oz Chicken stock


How to Cook:

Preheat the oven to 220C/425F/Gas 7

Season the birds inside and out with salt and pepper and place half of the garlic and a sprig of fresh thyme inside each bird. Drape the bacon over each bird and truss into place with string. 

Heat the oil and 15g/½oz of butter in a large ovenproof pan until the butter is foaming and very hot. Add the partridge and fry briefly on all sides, then place in the preheated oven and roast for 30-35 minutes, or until completely cooked through. Test with a skewer into the thickest part of the thigh meat - the juices should run clear.  

Remove from the oven, turn the birds breast down and allow the birds to rest for five minutes. Remove from the pan. 

Using the same pan that the partridges were cooked in, sweat the shallots in a little butter.  

Meanwhile untie the birds and remove the bacon and the garlic cloves from the inside of the birds.  

Chop the bacon into 5mm/¼in pieces. Set aside with the garlic. 

Cut off the legs and the breasts from the birds and keep in a warm place.  

Chop the partridge bones and livers and add to the shallots. Cook gently for a few minutes. 

Add the stock, thyme and two of the garlic cloves. Simmer for five minutes then strain through a fine sieve into a small pan. 

Boil the liquid until reduced to a sauce consistency that coats the back of a spoon.  

Whisk in 15g/½oz of butter and season with salt and pepper and a few leaves of fresh thyme. 

To serve, fry the reserved bacon pieces and garlic cloves gently in butter until the bacon is starting to crisp up and the garlic is beginning to brown. Make sure the partridge is still warm and then arrange on warm serving plates. Pour over a little sauce and then garnish with the fried garlic and bacon pieces.

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Product Code: PARY11


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