Lean gamy partridge tastes especially good served with an autumn-fruit preserve. Try serving with a peppery salad such as red mustard and red chard leaves.
The season for pheasant is from the end of September to the end of January, but it is available frozen all year. Pheasant is high in protein, low in fat and cholesterol, and ideal for juicy pot-roasting.
Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.
Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.