Wild Partridge, 1 Bird

Wild Partridge Game Bird is a whole wild partridge — one of the most delicate and versatile game birds available. Wild grey partridge has a gentler, sweeter flavour than pheasant or grouse. As a result, it is often considered the best introduction to game for those new to it. Furthermore, it is the ideal size for one generous or two modest portions. In particular, the meat responds beautifully to roasting and braising alike. However, like all game birds, it must not be overcooked.

About British Wild Game Birds

Wild game birds are among the most sustainably sourced and naturally reared proteins available. They live free in their natural habitat. As a result, they feed on wild grains, berries, insects and seeds throughout their lives. This diet gives their meat a depth of flavour that no farmed bird can replicate. In particular, the meat is leaner and more muscular than domestic poultry. Furthermore, it is darker in colour — reflecting a life of genuine exercise and wild feeding. However, this leanness means wild game requires careful cooking. It is less forgiving than chicken and rewards those who pay attention to temperature and timing. Additionally, wild game is highly seasonal in the UK. The shooting seasons are strictly regulated to ensure sustainable populations year after year.

The game birds available from The Artisan Food Company are sourced from well-managed British shoots and trusted European suppliers. In particular, every bird is properly hung and prepared before despatch. As a result, the flavour is fully developed and the texture is exactly as it should be. Furthermore, game birds should always be brought to room temperature before cooking. Cold birds go into the oven unevenly and the result is always disappointing. Moreover, a brief rest after cooking is essential — it allows the juices to redistribute and makes carving considerably easier. Additionally, the carcasses of game birds make the most extraordinary stock and should never be thrown away after the meal.

How to Cook & Serve

To get the very best from Wild Partridge Game Bird:

• Season generously with sea salt and pepper and wrap the breast in streaky bacon before roasting.
• Roast at 200°C for 20 to 25 minutes — the breast should remain slightly pink.
• Alternatively, split in half and griddle or pan-fry for 6 to 8 minutes per side.
• Furthermore, partridge braises beautifully in cider, white wine or cream with thyme and shallots.

Perfect Pairings

Wild Partridge Game Bird pairs beautifully with:

• Braised Savoy cabbage with bacon and juniper — the classic partridge accompaniment
• A white Burgundy, Alsace Pinot Gris or a light Pinot Noir
• Bread sauce, roasted pears or a simple game jus alongside
• Buttered kale, roasted celeriac or pommes dauphinoise

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Wild game birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. The carcass makes outstanding stock — simmer with aromatics for 2 to 3 hours after the meal. Delivered fresh and oven-ready.

However you cook it, Wild Partridge Game Bird brings a depth of flavour and a connection to the natural world that no farmed bird can replicate. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.