Partridge whole - Kangaroo Island Heritage Hill (deposit)


Place your order and pay this deposit - we'll invoice you for the actual weight when we pick your partridge. $88/kg.

The birds are six months old and weigh between 400-550 gm. Please specify if you are after a smaller or larger partridge.

This is your last chance to try these amazing birds!

This is the second year we've received partridge and pheasant from Kangaroo Island and it may well be the last. Usually, all these birds go to feed the guests at the luxury lodge on the island. But the lodge burnt down in the 2019 bushfires so Heritage Hill asked us if we wanted them and we happily accepted. Now, two years later, the lodge is almost re-built and they'll resume taking all the birds. Of course, this is better for the Kersleys who grow the birds but a shame for us here in Sydney.

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.

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. To put that into context, any other partridge available will be grown in cages. The birds forage for insects and grasses and are fed green vegetables and a grain ration of lupins, oats and wheat, some of which is steeped in locally-made, Kangaroo Island red wine. Apparently the  birds enjoy this part very much. As you would.

Each year, they sell most of their birds to the fancy Southern Ocean Lodge on the island, but for the last two years, we have been lucky enough to get some too.

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