|COUNTRY OF ORIGIN
Preheat your oven to 400°F (200°C). Remove the Whole Partridge from its packaging and pat it dry with paper towels. This helps to ensure a crispy skin.
Seasoning: Rub the partridge with your choice of seasonings, such as salt, pepper, herbs, or spices, to enhance its flavor. You can also stuff the cavity with aromatics like herbs, garlic, or lemon slices for added fragrance.
Roasting: Place the seasoned partridge on a roasting rack or in a roasting pan. Roast in the preheated oven for approximately 20-25 minutes per pound (450g), or until the internal temperature reaches 165°F (74°C). Baste the partridge occasionally with pan juices to keep it moist and flavorful.
Resting: Once the partridge is cooked, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and juicy bird.
Carving: To carve the Whole Partridge, use a sharp knife to separate the legs and wings from the body. Cut along the breastbone to separate the two breast halves. Serve the carved partridge on a platter and enjoy!
Note: Cooking times may vary depending on the size of the Whole Partridge and your desired level of doneness. Always use a meat thermometer to ensure that the internal temperature reaches 165°F (74°C) for safe consumption.
Embrace the culinary adventure of cooking a Whole Partridge from The Black Farmer, and delight in the rich, gamey flavors it brings to your table.
Nutiritional information typical values per 100g,
|of which saturates
|of which sugars
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