There are two species of partridge shot in the UK, the Redleg (or French) partridge & the English (or Grey) partridge. Although available fresh right to the end of the season it should be noted that numbers may be limited from December onwards. English partridge are much less abundant & so consequently maintain a higher price than the Redlegs. Season : September 1st to February 1st Redleg (French), whole 230 - 280g Cooking instructions : Pre heat oven 190°C/375°F Gas Mark 5 for 20–25 Minutes
There are two species of partridge shot in the UK, the Redleg (or French) partridge & the English (or Grey) partridge. Although available fresh right to the end of the season it should be noted that numbers may be limited from December onwards. English partridge are much less abundant & so consequently maintain a higher price than the Redlegs.
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