Willo Game Wild Game Whole Wild Partridge, Previously Frozen 1 x Bird

Willo Game

Whole Wild Partridge, Previously Frozen

£5.79
Each:1 x Bird
Quantity:

Wild partridge is a lean bird with plenty of flavour to offer. Try rubbing salted butter under the skin before roasting on a bed of chunky veg with sprigs of fresh thyme and roasted garlic. For extra succulence, lay our honey-smoked streaky bacon over the skin before roasting and let the flavours combine...

Good To Know 

Ingredients & Nutritional's

Wild Game

Please note. this product may contain a shot.

How To Store  

Our Wild Whole Partridge is sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).

Our Farms & Suppliers
Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries and redcurrants.

How To Cook 

We Recommend:

Roasted Partridge Brace

Ingredients:

  • 2 whole partridges 
  • 2 tablespoons olive oil or butter
  • Salt and black pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard (optional)
  • Zest and juice of 1 lemon
  • 1 large onion, quartered
  • 2 carrots, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • Optional: 1 cup white wine or chicken stock (for basting)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 200°C (400°F).

  2. Prepare the Marinade:

    • In a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.

  3. Marinate the Partridges:

    • Rub the marinade all over the partridges, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.

  4. Prepare the Roasting Pan:

    • In a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the partridges.

  5. Sear the Partridges (Optional):

    • For added flavour, sear the partridges in a hot skillet with a little olive oil or butter for about 3-4 minutes on each side until browned. This step is optional.

  6. Roast the Partridges:

    • Place the marinated partridges on top of the vegetables in the roasting pan.
    • Pour in 1 cup of white wine or chicken stock around the partridges (not directly on them) to add moisture and flavour.
    • Cover the pan tightly with aluminium foil or a lid.

  7. Cooking Time:

    • Roast in the preheated oven for about 30-40 minutes. The partridges are done when the internal temperature reaches 70°C (160°F) and the juices run clear when pierced.

  8. Basting:

    • Every 10-15 minutes, baste the partridges with the pan juices to keep the meat moist.

  9. Finish Roasting:

    • For the last 10-15 minutes of cooking, remove the foil to allow the partridges to brown nicely.

  10. Rest the Partridges:

    • Once cooked, remove the partridges from the oven and let them rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat.

  11. Slice and Serve:

    • Carve the partridges into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like wild rice, mashed potatoes, or a fresh salad.