Win | A Partridge in a Pear Tree

I lied. I’m not offering you a partridge in a pear tree. That’s coming soon. But today I am in the business of sharing some fine game birds, namely partridges and pheasants.

Courtesy of the Wild Meat Company I’ve just taken delivery of their Poachers Delight Game Bird Box.

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Inside eco-friendly wool insulation, nestled between a couple of ice packs, are 4 whole pheasants, 2 packs of 2 pheasant fillets, 4 whole red-legged partridges and 2 packs of 4 partridge fillets. The whole birds are oven ready – after hanging for 3 to 7 days they are dry plucked, waxed and eviscerated by hand before being wrapped ready for delivery. The fillets are skinned, prepped and vacuum packed, ready to cook.

I first learned about dry plucking and waxing versus wet plucking on a visit to Kelly Bronze Turkey Farm a couple of years ago. The key benefits of dry plucking are the reduction in damage to the skin and flesh of the bird, a less clammy texture and smell to the skin and an increased shelf life – the heat and moisture of wet plucking can accelerate the growth of bacteria.

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With the exception of one stuffed and boned pheasant from Borough Market last Christmas, I’ve never cooked game birds before, so I turned to friends for cooking recommendations. As usual they came up trumps and the recipe below was delicious (though not very photogenic). I’ll be sharing it soon.

Even though I’m a novice game bird cook, I’ve eaten my fair share over the years and can confirm that the quality of produce from the Wild Meat Company is excellent. The birds arrived in perfect condition, on time as promised and with nothing to do but choose a recipe and get cooking.

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Pheasant braised in cider with pancetta, shallots and thyme (recipe coming soon)

 

COMPETITION

The Wild Meat Company are offering one reader of Kavey Eats a Poachers Delight Game Bird Box, with free delivery within the UK.

DISCOUNT CODE

Enter promotional code KAVEY10 to get 10% off all partridge and pheasant products until 28 February 2015. Please note that, as it’s coming up to the end of game bird season, orders for game birds placed after 9 February 2015 will receive frozen not fresh produce.

HOW TO ENTER

You can enter the competition in 2 ways – the more ways you enter, the higher your chances of winning:

Entry 1 – Blog Comment
Leave a comment below, telling me how you’d cook the contents of the box.

Entry 2 – Twitter
Follow @Kavey and @WildMeatCompany on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below:
I’d love to win a @WildMeatCompany Poachers Delight Game Bird Box from Kavey Eats! http://bit.ly/gamebirds #KaveyEatsGameBirds
(Do not add the @Kavey twitter handle into the tweet; I track entries using the competition hash tag. And please don’t leave a blog comment about your tweet either, thanks!)

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 6th February 2015.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries (across blog and twitter) using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a Poachers Delight Game Bird Box, as described above. The prize includes delivery within the UK Mainland.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by the Wild Meat Company.
  • As the British game bird season is coming to a close, the latest date the box can be sent out fresh is the 14 February. If the winner prefers a later delivery, they will receive frozen rather than fresh game birds.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kavey and @WildMeatCompany at the time of notification. Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email or Twitter so please make sure you check your accounts for the notification message.
  • If no response is received from a winner within 3 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Kavey Eats received a sample box from the Wild Meat Company.

Please leave a comment - I love hearing from you!
113 Comments to "Win | A Partridge in a Pear Tree"

  1. Elizabeth

    What a super giveaway! Alas, if only our remote island courier system was reliable I’d enter! Meanwhile, I’ll just have to dream…. yum!

    Reply
  2. NickyB

    A Game party, with friends along to enjoy pies and roasts. Plenty of seasonal veg and fruit. A complete winter treat 🙂

    Reply
  3. Shereen (@shezza_t)

    With so much to choose from I’d try a range of recipes. I’ve cooked pheasant breast fillets before, wrapped in Serrano ham and fried, but I’d be tempted to go down a creamy, whiskey sauce route this time. And I’d definitely roast us a whole partridge each, with some sort of redcurrant sauce.

    Hungry now.

    Reply
  4. Andrew Loades

    I use this recipe I found ages ago for the whole pheasants:
    Preheat the oven to 200°C/400°F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip some lardons and fry until nearly crisp on a high heat. Add an onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add a clove of garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add 700g of cut potatoes and stir it all together.

    Sit the pheasants on top and cover the breasts with pancetta rashers or bacon. Heat a couple of glasses of red wine or rose if you like it lighter and pour it over. Put the lid on and place in the oven for 45 mins to an hour.

    Its been years since I’ve cooked partridge so would have to search out recipies.

    Reply
  5. Tracy Nixon

    Thank you for the giveaway! The first dish I would make would be Honey & black pepper partridge served with roasted squash!

    Reply
  6. Mim

    I’d do the pheasant in the way from Tom Kerridge’s Pub Food book. It’s a really good recipe, and beats my former ‘Just roast the blighter’ technique. I’d probably go Spanish with the partridge, as they have so many good recipes for it (Spanish fairy tales end with everyone eating partridge and living happily ever after!). Though which Spanish recipe, I’m not sure…

    Reply
  7. Claire

    I’d cook up a Pheasant Hash, Golden Glazed Partridges and Gorgeous Pheasant with a creamy fennel bake (all from Jamie’s Great Britain) and I’d invite my friends and choir over to enjoy a fabulous lunch in front of a roaring fire and all for a small donation to SSAFA who is the charity I’m doing a sponsored walk for this summer.

    Reply
  8. Andrew Petrie

    It would be a game casserole including red wine, port, wild mushrooms and a good selection of herbs.

    Reply
  9. Jane Willis

    I love game, cooking it and eating it! I’d sauté the partridge breasts and finish them with a splash of sloe gin, roast the pheasants and serve with bread sauce. I’d halve one of the partridges, wrap the halves in bacon and casserole it with mushrooms and stout and top with puff pastry for a sort-of-pie ….

    Reply
  10. CAROL PATRICK

    I love pheasant roasted with veg, yorkshire pud & gravy. Pheasant has a gorgeous flavour, healthy & nourishing (unlike factory farmed meat filled with anti-biotics etc)

    Reply
  11. Jan Beal

    I’d cook the whole pheasant in a slow cooker with onion, mushrooms, stock and white wine (bird browned first in a little butter). Lovely.

    Reply
  12. sue hodges

    never cooked thee before but would love to try – roast, sauteed, braised in cider or a game pie

    Reply
  13. Fiona Wilson

    Having a ‘cousin weekend’ in a few weeks time so would be ideal to have the whole birds as the sunday roast then. Would make a change from the usual joint served with roasted veg and garlic mash. Left overs would be added to a game pie.
    Both the partridge and pheasent fillets are great stuffed with either black pudding or redcurrant jelly and pan fried before finishing off in the oven.If stuffed with black pudding mix the juices with port and a small spoonful of redcurrent jelly to form a lovely sauce. If stuffed with redcurrent jelly blend the juices with a shot of whiskey.

    Reply
  14. william rutherford

    I’ve never eaten any of these types of meat before but if i win them i’l have a great experience preparing and eating these deliscious looking birds!

    Reply
  15. Fay Hempenstall

    Well I wouldn’t actually cook them as I’d probably end up poisoning someone, my culinary skills are poor at best, so I’d let me chef husband cook up something wonderful and I’d just enjoy the eating part…..my contribution would be a nice bottle of red wine!

    Reply
  16. john tyas

    wrap the whole birds in bacon and roast. save the fillets for either a game curry or use in the summer on the bbq with some roasted veg

    Reply
  17. Sophie

    If i were lucky enough to win i would cook this beautiful meat in the slow cooker and make either a stew, curry or hotpot! Thank you xx

    Reply
  18. Hazel Rea

    The partridge I’d roast and serve with cranberry and red wine sauce. The pheasants I’d pot roast with cider and bacon, the pheasant fillets I’d cook with a creamy mushroom sauce.

    Reply
  19. Philip Darling

    I’d make Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée

    Reply
  20. Ohmite Hudson

    If i were lucky enough to win i would cook this beautiful meat in the slow cooker and make either a stew, curry or hotpot with some black pudding to give it some more richness

    Reply
  21. Christine Constable

    I’d roast the whole pheasants with shallots and serve with caramalised apples. I’d pan fry the pheasant fillets and serve with a savoury blackberry sauce. The whole partridges I would roast with garlic, red cabbage and juniper. The partridge fillets would be lovely with a mixed mushroom sauce.

    Reply
  22. Lorraine Tinsley

    I’d have to ask my mum she makes some lovely Chinese recipes with game, she does amazing roasted pheasant 🙂

    Reply
  23. frances hopkins

    I’d try and make a game pie, its my dads favourite and I’ve love to surprise him

    Reply
  24. James

    It’s got to be a bit of Pheasant Normandy, no school like the old school, right?

    And the rest in a pie? YEERRSSSS

    Reply
  25. Juliet Blaxland

    I would roast the pheasants and partridges with old chestnuts and Seville Oranges, and call the results

    PHEASANT MA-ME-LAID and PARTRIDGE MA-ME-LAID

    #oldjokes #gamenames

    Reply
  26. Laura Ellis

    I am not a great cook but merely a good one, but my friend Olly is another story. He once made the most amazing pheasant pie complete with suet pastry and the whole thing took 5 days to create and about 10 people demolished it in an hour ….. and my friend Alex, now she is pretty amazing. She has fast cooked small game birds and served them simply and beautifully – her quail and partridge suppers are a total homage to the birds . So, should I manage to be lucky enough to win, there would be an amazing supper arranged – masterminded by Ol and Alex. I could be the devoted student learning to honour, cook and eat wild game birds with many friends and copious amounts of drink and laughs. The end, or maybe the beginning!

    Reply
  27. Helen Metcalfe

    Id simply roast the partridge with a knob of herb butter inside it and a rasher of bacon on top. Good quality game doesnt need anything fancy doing to it.

    Reply
  28. Heather MacIntyre

    Oh wow, I would love to win this! I have tried so many things, but never a partridge!

    Reply
  29. Lydia Frew

    It would give me a chance to try different recipes. I’d probably start with a simple roast with juniper and thyme, or perhaps winter savory since I have that in the garden.

    Reply
  30. Julia Wulff

    I’d love try out pheasant in a panang curry and serve it with lemongrass scented rice.

    Reply
  31. Gareth Evans

    the birds would be braised in a white wine and parsnip sauce in a slow cooker before being devoured with a cup of tea and some bread and butter

    lets be honest why faff around?

    Reply
  32. karen

    Never had it and not that good of cook. But as my mother said .If not sure cook slowly on medium temperature with red wine and drop of water. Drink rest of wine hope turns out OK. Now I can use Internet to find out what to do.

    Reply
  33. Jade Cripps

    I would LOVE to win this! I am a bit of a meat addict and have tried crocodile meat, buffalo meat and kangaroo meat! Have never tried partridge or pheasant though! If i won i would cook it by covering with fatty bacon, roasting it in a hot oven at180ºC for 20 minutes and leaving it to rest in a warm place for 10 minutes before serving. (at least i know where to buy it now if i don’t win 🙂 )

    Reply
  34. chris coleman

    i would sous vide (gift from my mother in law) the phesant breast and then pan fry it with butter to finish it off. mmmmmmmmmm!

    Reply
  35. nathan

    Pheasant braised in cider with pancetta, shallots and thyme looks lovely, but I find a gamey taste such as this partners well with roasted chestnut mash and if necessary a sweet orange/shallot jus.

    Reply
  36. Kathleen Brown

    I would use Steve Lister’s bacon wrapped spicy chicken recipe and substitute the pheasant for the chicken. I think the combination of flavours would work really well with pheasant.

    I would also use John Young’s braised chicken with carrots recipe and substitute the partridge for the chicken. A wonderful winter warmer.

    Reply
  37. David Wootton

    I would keep it simple… Roasted with smoked bacon over the top and some lovely roasted veg on the side, YUM!!!

    Reply
  38. ARTHUR HUMPHREYS

    I would have to leave the partridge to my sister but pheasant I have had the pleasure of cooking with.
    I would have to opt for a Delia recipe here as its absolutely delicious. Make sure you have plenty of merlot in too. The recipe is pheasant with shallots and caramelised apples.

    Reply
  39. tracey redfern

    to be honest i have never ever cooked anything remotley Game(y), but reading through some of the suggestions on here i think i would probably do the roast, and maybe the Pheasant with shallots and caramelised apples..that sounds nice

    Reply
  40. Claire Potts

    Oh now let’s see yum yum yum. Chicken and pheasant pie. Roasted pheasants with chestnuts and mushrooms. The partridges would be lightly pan cooked keeping them really moist.

    Reply
  41. mike ambler

    Never had pheasant or partridge before so would have to go receipe hunting but would want to keep it simple so as to not mask the flavour of the meat. maybe a simple roast with a cranberry sauce.

    Reply
  42. Rachel Head

    So here’s the thing – I love food but am completely unskilled in the kitchen compared to my partner who does amazing food. Therefore I will merely present him with this wonderful gift (which he thinks – oh how wonderful) then he cooks some amazing dinners and I sit back and enjoy! He has crazy things like chicken bricks, tagines, blow torches….I’m sure it will be another kitchen experiment frenzy!

    Reply
  43. jim birkett

    I have great memories of going to a rather ramshackle restaurant situated between Avignon and
    Montpelier for sunday lunch. The main course was a choice of two or three game birds. My choice
    was pheasant cooked in raseberrry sauce, surprisingly delicious! My companion ate “wild” duck
    with a orange sauce which contained a generous amount of orange liquer. So that would be my
    inspiration to cook game birds.

    Reply
  44. Becky Martin

    These look amazing. Would love to get roasting them! Fingers, toes…. and eyes crossed 🙂

    Reply
  45. katoffler

    Casseroled in a red wine sauce with shallots, onions, carrots, small roast potatoes with swede and parsnip mash and a bottle of O be joyful to help wash it down

    Reply
  46. Ryan Beale

    Slow cooker every time. If its slow cooked in stock with vegetables its a winner.

    Reply
  47. Carol M

    Remove the pheasants’ backbones, halve the meat, add olive oil, seasoning, rosemary, garlic and lemon. sear the pheasant then pour over white wine, cover and place in the oven.

    Reply
  48. Julia H

    I usually have a big party on my birthday in February, and I would prepare these lovely pheasants and partridges stuffed with herbs, sausage meat and spices and served with roast vegies and potatoes. That would a party to remember!

    Reply
  49. Laura Cooper

    I’ve never cooked game before so I think I’d start with a roast and go from there.

    Reply
  50. Kat Rook

    Yum!
    Two partridge fillets would be marinated in Indian spices and chargrilled as a wee snackette whilst the cooking begins….
    The remaining partridge & pheasant fillets would be minced with a handful of secret herbs & spices and formed into small ‘slider’ burgers. After frying bring them to the table alongside a simple fresh salad, chilli sauce, homemade garlic sauce and warm pitta breads. Everyone tucks in and creates their own delicious game kebabs!
    The whole partridge would be seared and very slowly roasted, enjoyed with dauphinoise potatoes & leafy green cabbage, a bottle of red and a couple of friends. Simple and delicious!

    Reply
  51. Kelly Hooper

    Having never cooked game in my life, i’d be giving it to my mum to cook! She has loads of pheasant recipes so I would have to get her to teach me some

    Reply
  52. Fiona Mallard

    Unfortunately I’ve never cooked game so I would have no idea what to do. If I won I would have to spend quite a bit of time researching!

    Reply
  53. Alison MacDonald

    Pheasant in a red wine casserole is yummy Game pie is another yummy one too 🙂

    Reply
  54. Sarah Robertson

    To be honest I have never eaten pheasant or partridge but I am keen to try! As for cooking ideas I am really open to suggestions if you have any tips. Thanks

    Reply
  55. zoe goodwin

    I think I would do pot roast pheasant with cider and bacon and I’d serve it with some home made white bread! yum

    Reply

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