Tips from the Butcher

"Before cooking the partridge, rub the breast and legs thickly with softened butter and then sprinkle with a little sea salt just before roasting. The butter and salt will help create a crisp, golden skin and will taste divine."

Brace of Partridge

Our partridges have roamed freely in the wild and are supplied to us by local shoots. All of our partridges are incredibly lean and have a flavoursome game taste.

About our Game

  • British
  • Shot locally
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