Partridge whole - Kangaroo Island Heritage Hill

We have run out of stock for this item.


We will be receiving a limited number and they'll be the last until next winter. 

Partridge is a rare treat. We gently roasted one to try these delicate little birds and it was plump and delicious, with intense flavour and very finely textured meat. We dry age them for 4-5 days in our cool room to improve the flavour and texture.

These birds are six months old and weigh about 500-600 gm. Depending on how you cook them, one bird will feed two people. 

Pictured are two recipes: roast partridge with cider gravy and roast partridge with mushroom to get you started.

John and Christine Kersley grow partridges in netted enclosures set up on their pristine, coastal bushland on Kangaroo Island, South Australia. Each year, they sell most of their birds to the fancy Southern Ocean Lodge on the island, but last summer's raging bushfires burnt the lodge to the ground and put paid to that arrangement. Without the Lodge and with Adelaide closed for the pandemic, the Kersleys found themselves without a market for their birds.

Which is where you and we step in. Treat yourself and help a farmer at the same time!  

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