A wonderful game bird with a full but not overpowering flavour, partridge is beautiful simply roasted or pot roasted. One partridge is perfect for one person. Our whole partridge comes ready to cook.
Additional Ingredient Info: WARNINGS: MAY CONTAIN LEAD OR STEEL SHOT
In stews and casseroles: Cook in the oven at a low temperature – around gas mark 2/150C/130C fan, for 1.5 hours.
Roasted: heat the oven to gas mark 7/220C/200C fan. Take the partridge out of the fridge for 30 minutes prior to cooking. To make sure it stays moist, wrap it in bacon or pancetta rashers and put a piece of onion and a knob of butter inside it. Place on a heated, oiled baking tin and cook in the oven for about 8-10 minutes, basting regularly. It’s ready when the meat reaches 149°F. If you don’t have a meat thermometer, pierce the flesh to check whether the juices run clear. Rest for 10 minutes before serving.
Pot roasted: this is a great way to keep the partridge moist. Pre-heat the oven to gas mark 4/180C/160C fan and brown the partridge in a Dutch oven or similar lidded hob and oven-proof dish. Add your other ingredients - for example, stock, wine or cider, herbs and vegetables, and cook in the oven with the lid on for about 25 minutes until the partridge is cooked through (as above, check the internal temperature of the thigh has reached 149°F. If you don’t have a meat thermometer, pierce the flesh and check whether the juices run clear). Rest for 10 minutes before serving.
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
May contain shot
Nutritional per 100g
Energy kJ 468, Energy kcal 112, Protein 26g, Carbohydrates 0g, of which Sugars 0g, Fat 3.4g, of which Saturates 1.1g, Fibre 0g, Salt 0g
Storage - Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Do not refreeze.