Game Cookery

For most of us who do not shoot grouse, 1 September signals the beginning of the season. This is an extra-special time of year for me, as it is the beginning of the gamebird bounty that we chefs so look forward to.

Partridge is a great entry to the world of gamebirds. The meat is succulent, white and very palatable to anyone who is discovering game for the first time.

We mainly use