Stuffed Whole Partridge

Whole wild partridge, fully prepared and generously filled with a pork, apple, and honey stuffing. Expertly hand-crafted, semi-deboned, and wrapped in bacon to protect the British partridge and provide a succulent and tender texture with a delicious blend of sweet and savoury notes. The filling is delicately seasoned with cinnamon, nutmeg and black pepper, adding a touch of warmth, while parsley and sage lend a fragrant herby balance, complementing the partridge’s mild gamey flavour perfectly.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​Cooking guidelines from defrosted: defrost the partridge for at least 24 hours in the fridge. Before cooking remove all packaging. Pat dry with kitchen paper and allow the partridge to come to room temperature for 15-20 minutes. Preheat oven to 200°C / fan 180°C / gas 6. Place the stuffed partridge onto a roasting tray and brush all over with soft butter. Pour 2 tbsp of cold water per bird into the bottom of the roasting tray. Place the dish uncovered into the centre of the oven and cook for 40-45 minutes. Baste every 10-15 minutes with the cooking juices. Check both the partridge and stuffing are cooked by piercing the thickest part of the bird, when cooked the juices will run clear. Alternatively, cook using a meat thermometer which should be set at 75°C. Remove the partridge from the oven and carefully lift onto a warm serving plate or a carving board. Leave to rest covered with foil for up to 10 minutes. To serve carefully remove all the strings and carve crosswise so each slice contains stuffing.
​Ensure product is piping hot throughout.
​Cooking appliances vary in performance, these are guidelines only.

​Chef's tip: cooking without the fan will help keep the bird moist, as partridge can dry out during cooking. If you wish, you can baste the bird twice during cooking with a little extra butter to help keep the meat more moist. Use any remaining juices in the roasting tray to make a jus/gravy to serve with the partridge.​

NUTRITIONAL INFORMATION