Pheasants and partridges are a common sight around the Scottish countryside. These beautiful birds also live and roost around the hills and glens. The birds are brought on to Scottish Estates as very young birds called poults and are kept in large outdoor pens for two weeks. Game Keepers will keep feeding them in and around the pens to give them a good start in life, before releasing them into the wild. The birds are then free to spread their wings and make the hills and woods their home.
When the shooting season arrives, the Estates bring the birds that have been shot back to the game larder. They are then hung for three days, prior to being prepared, ready to send to you.
Pheasants and Partridges have a wonderful flavour and are so easy to cook. Their meat tastes stronger than chicken and the deep, rich flavour is a direct result of the way they have been raised and allowed to feed naturally on the hills and in the forests.
