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Stuffed Whole Partridges

Fully prepared partridges, stuffed and delicious


  • Fully prepared partridge with a pork and apricot stuffing
  • Semi deboned, stuffed and tied by hand
  • Serves one as a main or two as a starter
  • Code: GRG924
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
As low as £15.00 Regular Price £15.00

5 stars

"The stuffing is great and it is a first class meal for two. Almost as good as your steaks."

Mr Muston


Tender wild partridge, fully prepared and expertly stuffed by hand with pork and apricot for a rich, flavoursome meal. A delicious Christmas roast.

Cooking Instructions:

Cooking guidelines from defrosted: defrost the partridge for 24 hours in the fridge. Before cooking remove all packaging.

Pat dry with kitchen paper and allow the partridge to come to room temperature for 15-20 minutes.

Preheat oven to 200°C / fan 180°C / gas 6. Place the stuffed partridge onto a roasting tray and brush all over with soft butter. Pour 2 tbsp of cold water per bird into the bottom of the roasting tray.

Place the dish uncovered into the centre of the oven and cook for 40-45 minutes.

Baste every 10-15 minutes with the cooking juices.

Check both the partridge and stuffing are cooked by piercing the thickest part of the bird, when cooked the juices will run clear. Alternatively, cook using a meat thermometer which should be set at 75°C.

Remove the partridge from the oven and carefully lift onto a warm serving plate or a carving board.

Leave to rest covered with foil for up to 10 minutes.

To serve carefully remove all the strings and carve crosswise so each slice contains stuffing.

Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

Chef's tip: cooking without the fan will help keep the bird moist, as partridge can dry out during cooking. If you wish, you can baste the bird twice during cooking with a little extra butter to help keep the meat more moist. Use any remaining juices in the roasting tray to make a jus/gravy to serve with the partridge.

Jus/gravy: transfer the juices to a frying pan. Add 125ml red wine and reduce by half on a high heat. Mix 300ml chicken stock with 1tsp corn flour and add to the wine. Bring to the boil and continue to reduce the liquid. When it is the consistency you require, strain and add a 1-2 tbsp redcurrant sauce. Finally check the seasoning of the finished sauce. Serve with braised cabbage.

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Partridge (68%). stuffing (27%): pork (68%), apricots (10.5%), sultanas (10.5%), water, seasoning (salt, rice flour, spices, herb, sugar, preservative: sodium metabiSULPHITE, yeast extract, stabiliser: sodium triphosphate, flavouring, antioxidant: sodium ascorbate, spice extracts, natural flavourings, herb extracts), rice flakes, onions, parsley. Streaky bacon (5%): pork (87%), water, salt, antioxidant: sodium ascorbate, preservative: sodium metabiSULPHITE, sodium nitrate.

May contain shot.

Nutritional Information
(Typical per 100g)
  • Energy: 690 kJ/164 kcal
  • Fat: 7g, of which Saturates: 3.2g
  • Carbohydrate: 1.6g, of which Sugars: 0.2g
  • Fibre: 0g
  • Protein: 20.9g
  • Salt: 0.6g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours