Oven Ready Partridge

£4.50

The season for shooting partridge is 1st September – 1st February each year. The red-legged or french partridge is much more common than the grey legged variety. This little bird is best roasted, or you can joint up very much like a chicken and casserole …. slow coked is a lovely way to present the bird at its best.

Description

The season for shooting partridge is 1st September – 1st February each year. The red-legged or french partridge is much more common than the grey legged variety. This little bird is best roasted, or you can joint up very much like a chicken and casserole …. slow coked is a lovely way to present the bird at its best.

Additional information

Weight 240 g
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