At their best August to mid October. Hang for about 1 week in warm weather; longer in cold weather.

Young birds have bright eyes, soft pliable feet and smooth legs. The tip of the breast bone should also be soft and pliable. In older birds the feet are hard and scaly with sharp claws and the breast bone is hard.

Young birds are roasted, usually cut in half, allowing not less than half a bird per person, but older birds are better casseroled or used for pate or terrine.

We recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.