(Greywing Francolin - SCLEROPTILA AFRA)


A typical day will commence with an early morning breakfast after which we will depart for the day's shooting. Transportation to the shooting area will be by means of a luxury 4WD vehicle.

Shooting commences on arrival in the field until noon. A hearty field lunch will be served and there will be enough time given to rest weary legs. Guns will resume the shoot at around 2pm.

The day's shoot will conclude during the afternoon with a photo session of the day's bag after which you will return to your lodge. A mouth-watering dinner will be served at 7.30 pm and the day's excitement will be relived around a comfortable fireplace until bedtime.



Greywing Partridge season is from the 1st of May until the 31st of July.



A typical Greywing shoot takes place over 2 to 3 days. International sportsmen and women can combine a Greywing Partridge shoot with some of our other shooting and touristic options.



This is the Southern hemisphere’s winter time! Good, sturdy, well worn, waterproof ankle boots are essential. The mornings and late afternoons will be cold; therefore dressing in layers is advisable.

A warm jacket, jersey, beanie, scarf and gloves are recommended. Sunblock, a shooting cap, eye and ear protection as well as a shooting vest is recommended for an enjoyable shoot.

Guns and Ammo

12 or 20-gauge over/under shotguns are recommended.

No Semi-auto’s will be allowed on Upland hunts as we try to keep the areas pristine by only leaving our footprints and removing all spent cases from the fields.

Shot in size No.5 will be supplied to visiting sportsmen.

This combination has found to be ideal for Greywing hunting in our areas.


As these are totally wild populations of partridge, no more than 30% of a population is harvested per annum. Guns can expect to flush between 60 and 100 birds per day and a bag of between 15 and 30 birds depending on the number of guns and level of shooting.

Smaller groups are preferred. Four guns being the ultimate size group, five being maximum. All birds are consumed by clients while on safari, while the excess is prepared and frozen for post-season consumption by ourselves.



Lodgings are at a comfortable upmarket Hotel in the historic town of Graaff-Reinet. All rooms have air conditioning, comfortable beds dressed with percale cotton linen.

All are en-suite with complimentary toiletries and hair dryers. Rooms are serviced daily. Delectable cuisine and great Karoo hospitality can be expected.

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