Wild Oven Ready Partridge

These Succulent, tender and delicate birds are so easy to cook, simply rub a little softened butter over the breast then place a rasher of streaky bacon on top and lightly season. Place a sprig of thyme in the cavity and roast at 200’C for 25-30 minutes then leave to rest for ten minutes under some foil.

Due to the seasonal nature of these birds, they have been fresh frozen and therefore will have to be consumed within 2-3 days of arrival. The Partridge will be sent out on Wednesday/Thursday each week.