Red-legged partridge
Red-legged partridge
Red legged partridge
The red legged partridge is refined game. The meat is firm yet becomes beautifully tender and juicy when cooked. Its flavour is full and slightly aromatic, exactly what you expect from quality game. A dish with depth that evokes the cold outdoors and warmth at the table.
What is red legged partridge
The red legged partridge lives freely in the wild and feeds on grains, herbs and seeds. You can taste that natural life. The meat has a rich, earthy flavour and a fine texture that makes it perfect for roasting or braising. A little butter, some thyme and a splash of wine are often all it needs to bring out its best. Nothing more required.
Ordering red legged partridge
At The Butchery, you’ll find top quality red legged partridge, carefully selected by our master butchers. Each bird is handled with care to preserve its flavour and texture. Order before 11 a.m. and you’ll have it the same evening (in the Netherlands and Belgium). Prefer another delivery time? You choose what suits you best. We deliver vacuum packed and flash frozen, ensuring the quality stays just as it should be, pure, fresh and ready for something special.
PREPARING RED-LEGGED PARTRIDGE
- Defrost the red-legged partridge in the refrigerator a day in advance.
- Take the partridge out of the fridge an hour before cooking so the meat can come to room temperature.
- Pat the partridge dry with kitchen paper so the skin can brown nicely.
- Season the inside and outside with salt and pepper.
- Fill the cavity with a sprig of thyme, a piece of rosemary and a crushed clove of garlic.
- Heat a mixture of butter and olive oil in a heavy pan.
- Brown the partridge on all sides over medium heat until golden.
- Transfer the browned partridge to an oven dish and place a small knob of butter on top.
- Put the dish in a preheated oven at 180 °C.
- Always use a meat thermometer, as red-legged partridge is lean and can easily overcook.
- Remove the meat from the oven once it reaches a core temperature of 56 °C for a pink and juicy result.
- During cooking, spoon some of the roasting juices over the partridge to keep the meat glossy and tender.
- After cooking, let the partridge rest loosely covered with aluminium foil so the juices can redistribute evenly.
Ingredients
100% patrijsNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Red-legged partridge
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+ Easy add-ons
+ Delicious every time
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
- Defrost the red-legged partridge in the refrigerator a day in advance.
- Take the partridge out of the fridge an hour before cooking so the meat can come to room temperature.
- Pat the partridge dry with kitchen paper so the skin can brown nicely.
- Season the inside and outside with salt and pepper.
- Fill the cavity with a sprig of thyme, a piece of rosemary and a crushed clove of garlic.
- Heat a mixture of butter and olive oil in a heavy pan.
- Brown the partridge on all sides over medium heat until golden.
- Transfer the browned partridge to an oven dish and place a small knob of butter on top.
- Put the dish in a preheated oven at 180 °C.
- Always use a meat thermometer, as red-legged partridge is lean and can easily overcook.
- Remove the meat from the oven once it reaches a core temperature of 56 °C for a pink and juicy result.
- During cooking, spoon some of the roasting juices over the partridge to keep the meat glossy and tender.
- After cooking, let the partridge rest loosely covered with aluminium foil so the juices can redistribute evenly.
-
Voedingswaarde
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Reviews
Red legged partridge
The red legged partridge is refined game. The meat is firm yet becomes beautifully tender and juicy when cooked. Its flavour is full and slightly aromatic, exactly what you expect from quality game. A dish with depth that evokes the cold outdoors and warmth at the table.
What is red legged partridge
The red legged partridge lives freely in the wild and feeds on grains, herbs and seeds. You can taste that natural life. The meat has a rich, earthy flavour and a fine texture that makes it perfect for roasting or braising. A little butter, some thyme and a splash of wine are often all it needs to bring out its best. Nothing more required.
Ordering red legged partridge
At The Butchery, you’ll find top quality red legged partridge, carefully selected by our master butchers. Each bird is handled with care to preserve its flavour and texture. Order before 11 a.m. and you’ll have it the same evening (in the Netherlands and Belgium). Prefer another delivery time? You choose what suits you best. We deliver vacuum packed and flash frozen, ensuring the quality stays just as it should be, pure, fresh and ready for something special.
PREPARING RED-LEGGED PARTRIDGE
Ingredients
100% patrijsNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |