As we come to the end of January, the pheasant and partridge season closes – so this is your final chance to pick up some of this feathered game before next October. A brace of partridge is a great meal for two – simple to roast, tender and tasty. Pheasant is great value and versatile – you can use it in the place of chicken for stir fries, stews and curries.
Having a fairly wild existance, both pheasant and partridge are healthy meats, low in fat and cholesterol while being high in iron, protein, vitamin B(6) and selenium.
Fortunately the venison season carries on – and we will continue to have wood pigeon as and when our sharp shooter strikes lucky. Rabbit however is so scarce that we won’t be getting any in for the foreseeable future.