Roast Partridge on Celeriac

Partridge is a small game bird known for its delicate and flavourful meat. There are various species of partridge, but the most common one used in culinary dishes is the red-legged partridge. It has a mild, slightly gamey taste and is often compared to chicken or pheasant.
1. Preheat your oven to 190°C
2. Season the partridges inside and out with salt and pepper.
3. In a large ovenproof skillet, heat the Yorkshire Rapeseed Oil over medium-high heat. Add the partridges and sear them until they’re golden brown on all sides.
4. Remove the partridges from the skillet and set them aside.
5. In the same skillet, add the minced garlic and cook for a minute until fragrant.
6. Return the partridges to the skillet and place rosemary or thyme sprigs between them.
7. Lay slices of jambon or pancetta over the birds.
8. Pour in the white wine and chicken or vegetable broth.
9. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the partridge is cooked through. The internal temperature should reach 74°C
10. Remove the skillet from the oven and let the partridges rest for a few minutes.
11. Serve the roasted partridges with the pan juices and jambon or pancetta.
Roast partridge is often served with seasonal vegetables and a side of sauce or gravy. It’s a delightful dish for those who enjoy the unique flavour..
Roast Partridge on Celeriac

Roast Partridge on Celeriac

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