Socks to Savour: Scottish Flavours Meet Partridge Season

As the crisp autumn air sets in and the leaves begin to change their colours, it can mean only one thing for avid shots and culinary enthusiasts alike: partridge season has arrived. In the heart of Scotland’s picturesque countryside, this time of year offers a unique opportunity to partake in the age-old tradition of game bird hunting, all while staying stylish and comfortable in House of Cheviot shooting socks. But partridge season isn’t just about the thrill of the hunt; it’s also an invitation to explore the rich culinary heritage of Scotland by creating delicious partridge dishes with a distinct Scottish twist. Join us as we delve into the magic of partridge season, the elegance of House of Cheviot shooting socks, and some mouthwatering partridge recipes that will make your taste buds dance.

Partridge Season in Scotland

Partridge season in Scotland begins in early September and runs through to late January. During this time, the Scottish countryside comes alive with hunters, their trusty dogs, and the distinctive sound of shotgun fire. The thrill of the hunt is accompanied by the stunning backdrop of rolling hills, pristine lochs, and ancient forests, making it an unforgettable experience for all who partake.

House of Cheviot Shooting Socks

When it comes to the attire for a successful day in the field, House of Cheviot shooting socks are a must-have. Our luxurious socks not only keep you warm and comfortable but also add a touch of Scottish elegance to your outdoor ensemble. Made from the finest materials, including merino wool, House of Cheviot shooting socks provide both warmth and style, ensuring you’re well-prepared for a day in the field.

Partridge Recipes with a Scottish Twist

After a successful day of shooting, it’s time to transform your prized partridges into delectable dishes. Here are three mouthwatering recipes with a Scottish twist:

Roast Partridge with Whiskey Cream Sauce:

• Ingredients:
  • 4 partridges
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 1/4 cup whiskey
  • 1/2 cup heavy cream
  • 2 tablespoons Scottish heather honey
• Instructions:
  • Preheat your oven to 180°C (350°F).
  • Rub the partridges with vegetable oil and season with salt and pepper.
  • Roast the partridges in the oven for 20-25 minutes or until they’re cooked through.
  • While the partridges are roasting, heat the whiskey in a pan over medium heat.
  • Add the heavy cream and heather honey to the pan, stirring until the sauce thickens.
  • Serve the partridges drizzled with the whiskey cream sauce and seasonal vegetables.

Scotch Broth with Partridge:

• Ingredients:
  • 2 partridges, deboned and diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 leeks, sliced
  • 1 cup pearl barley
  • 2l chicken stock
  • Salt and pepper to taste
• Instructions:
  • In a large pot, sauté the diced partridge, onion, carrots, and leeks until lightly browned.
  • Add the pearl barley and chicken stock to the pot.
  • Simmer for 45 minutes to an hour until the barley is tender.
  • Season with salt and pepper to taste and serve hot, with warm crusty bread on the side.

Partridge and Blackberry Pie:

• Ingredients:
  • 4 partridges
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh blackberries
  • 1/2 cup red wine
  • 2 tablespoons red currant jelly
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • 2 sheets of puff pastry
  • 1 egg, beaten (for egg wash)
• Instructions:
  • Preheat your oven to 180°C (350°F).
  • In a large pan, heat the vegetable oil over medium-high heat. Add the partridge pieces and brown them on all sides. Remove them from the pan and set aside.
  • In the same pan, add the chopped onion and garlic, cooking until softened.
  • Return the partridge pieces and add the blackberries, red wine, red currant jelly, thyme leaves, salt, and black pepper. Stir to combine and simmer for 10-15 minutes until the sauce thickens and the partridge is cooked through.
  • Roll out one sheet of puff pastry and line a pie dish with it.
  • Pour the partridge and blackberry mixture into the pastry-lined dish.
  • Roll out the second sheet of puff pastry to create a lid for the pie, sealing the edges with a fork.
  • Brush the top of the pie with the beaten egg to give it a golden finish.
  • Make a few small slits in the pastry to allow steam to escape.
  • Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and crisp.
  • Serve the partridge and blackberry pie hot, garnished with extra thyme leaves.

Embrace the Season

Partridge season in Scotland is not just a time for hunting; it’s a celebration of tradition, nature, and culinary excellence. Outfitted in House of Cheviot shooting socks, you can fully immerse yourself in the experience, from the excitement of the hunt to the joy of preparing and savouring delicious partridge. So, embrace the season, don your shooting attire, and get ready to indulge in the flavours of Scotland’s bountiful countryside.