Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours
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A smaller relative of the pheasant and there are two varieties, French and grey. They are usually hung for a week, and one bird serves one person. The meat can be an acquired taste, so if you haven’t cooked with game before, I would start with pheasant and work up to partridge as you become familiar with the flavour. (Season: Sept-Feb.) Rabbit is one of the few meats that doesn’t need to be hung and, as there’s no restricted season, it’s available all year.