wild partridge

British Game Birds

From the delicate flavour of partridge to the deeper, distinctive taste of grouse, British game birds offer plenty of variety in the kitchen. Our selection includes pheasant, partridge, grouse, wild duck and wood pigeon, with availability depending on the season and what comes in.

Prepared by our butchers and Always Fresh, Never Frozen®, these birds suit everything from pheasant pot-roasted with bacon and cabbage to roast grouse with bread sauce and game chips. Autumn ingredients such as mushrooms, apples, quince and bitter leaves make natural accompaniments.

For venison and more seasonal options, shop our British wild game collection.

6 products

Choosing and Cooking Game Birds

Partridge is a good place to start if you’re new to cooking game. Its delicate flavour pairs well with bacon, sage and autumn vegetables. Pheasant suits pot-roasting with butter, stock or cider, keeping the meat moist whilst providing the beginnings of a sauce.

Read more

Grouse has a deeper, more pronounced flavour. Bread sauce, game chips and a sharp fruit jelly are traditional accompaniments for good reason. Wood pigeon works well with lentils and smoked bacon, whilst wild duck’s rich, dark meat pairs well with sharp fruit sauces or bitter leaves.

Game birds are naturally lean, so choose a cooking method that suits the bird and cut. The breasts need care to avoid drying out, whilst the harder-working legs can benefit from slower cooking.

Our Game Bird Recipes collection on the Journal brings together dishes from George Ryle, Valentine Warner and Myles Donaldson, including wild mallard with quince, endive and orange, crisp pheasant schnitzel and tandoori partridge.

Benefits of Swaledale Butchers