We can offer you:
• Redleg Partridge
• Breastfillet

Partridge is the favourite game of chefs and gourmets. It takes little time to roast a young partridge, and the result is a very special delicacy.

Like quail, young partridges are wrapped in grape leaves and strips of fat and roasted.

Older partridges are braised along with bits of bacon and are excellent as an ingredient in a pot-au-feu.