Willo Game Wild Game Wild Partridge Breast, Previously Frozen 6 x Breasts

Willo Game

Wild Partridge Breast, Previously Frozen | Eversfield Organic

£7.95
Pack Weight:6 x Breasts
Quantity:
Lean, tender, and packed with flavour, our wild partridge breasts are ideal for pan-frying or adding to a rustic game pie. Sourced from top British estates where the birds are free to roam and forage naturally, their wild lifestyle infuses the meat with a rich, gamey taste. 

Good To Know 

Ingredients & Nutritional's

Wild Game

Please note. this product may contain a shot.

How To Store  

Our Wild Partridge Breast 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:

Slow-Cooked Partridge Breast with Vegetables and Herbs

Ingredients:

  • 4 partridge breasts
  • 1 tablespoon olive oil
  • 1 cup chicken or game stock (low-sodium preferred)
  • 1/2 cup dry white wine (optional, can substitute with more stock)
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 pound baby potatoes, halved
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon butter (optional, for added richness)

Instructions:

  1. Sear the Partridge Breasts (optional but adds flavour):
    • Heat the olive oil in a skillet over medium-high heat.
    • Season the partridge breasts with salt and pepper.
    • Sear them for 2-3 minutes on each side until lightly browned. Then, set them aside.
  2. Prepare Vegetables:
    • In the same skillet, add a bit more olive oil if needed, and sauté the onions, carrots, and celery until they start to soften (about 5 minutes).
    • Add the garlic and cook for another minute.
  3. Assemble in Slow Cooker:
    • Place the potatoes in the bottom of the slow cooker.
    • Add the browned partridge breasts, then layer the sautéed vegetables on top.
    • Pour the stock and wine (if using) over everything.
    • Add thyme, rosemary, bay leaf, and a bit more salt and pepper.
  4. Cook:
    • Set the slow cooker to Low and cook for 5-6 hours, or on High for 3-4 hours, until the partridge is tender and the flavours have melded.
  5. Finish and Serve:
    • Remove the bay leaf, taste the sauce, and adjust seasoning if needed.
    • For a bit more richness, stir in a tablespoon of butter at the end.
    • Serve warm with crusty bread or over a bed of mashed potatoes.