Got a couple of partridges from butcher for doing a three bird roast and they do seem to smell. Is this normal with game bird meat?
All game birds have their unique smell some stronger than others .. I find really fresh cooking / cooked pheasant meat really stinks but that's me . Once it is cold and carved it's quite different .
If they are un prepped :-
If you still have to pull the feathers out it's OK if they fall out easily they make good maggots for fishing ( freeze them till the new season starts ) , the guts should still be complete inside body cavity & the intestines not ruptured .
Some folk hang game birds up to a couple of weeks in the barn / game store on a wire well out of rat range.
One old boy I used to shoot with reckoned if it's arse was going green it was at it's best especially ducks .
If they have been prepped try pushing a finger in the leg or breast meat , it should still be fairly firm and not like pushing your finger into a shredded wheat fibres.
You can always cook them & stink the house out , let thm cool then try eating a sliver , if it's OK great . They go well with thick cut well drained " game chips , duchess potato , sprouts & gravy made from the juices .
If not you've learn something and need to get that big tin of Luncheon meat opened .
