Poultry

Partridge

Partridge is a small game bird with mild game flavour, traditionally roasted whole with pears, cabbage, or grapes. Red-legged and grey partridges are the main European table birds; farmed birds offer more consistent supply than wild shoots alone. Young birds roast quickly; older birds braise well. Portion size suits single-person roasts and restaurant main courses.

Also known as: Perdreau / Perdrix, Perdiz

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bone

Breast

Carcass

Crown

Fat

Gizzard

Ground

Heart

Leg

Liver

Skin

Supreme

Whole

Wing

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Chukar

Perdix perdix

Alectoris rufa

Red-legged Partridge

Rock Partridge

English Partridge

Grey Partridge

Alectoris chukar

Hybrid Game Farm

French Partridge

Characteristics

Preparations

Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole

Provenance

Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticDelicateFineGameyLeanMildSavouryTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 175

Amount per 100 g

Total Fat 10.4 g
Saturated Fat 2.87 g
Trans Fat 0.1 g
Monounsaturated Fat 4.3 g
Polyunsaturated Fat 1.93 g
Cholesterol 87.9 mg
Sodium 73.4 mg
Salt 0.14 g
Total Carbohydrate 1.03 g
Dietary Fibre 0 g
Total Sugars 0.48 g
Complex / starch 0 g
Protein 23.4 g
Water 61.8 g

Detailed nutrients

Energy 175 kcal
Water 61.8 g
Carbohydrates 1.03 g
- Sugars 0.48 g
  - Monosaccharides 0.34 g
  - Disaccharides 0.14 g
Protein 23.4 g
- Animal Protein 22.2 g
Fat 10.4 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 4.3 g
- Polyunsaturated Fat 1.93 g
  - Omega-3 0.19 g
  - Omega-6 0.97 g
- Trans Fat 0.1 g
Vitamins 42.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.06 mg
- Vitamin B5 — Pantothenic Acid 1 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
Minerals 259 mg
- Major Minerals 253 mg
  - Calcium 30 mg
  - Sodium 73.4 mg
  - Potassium 150 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.14 g
- Sodium Chloride 0.14 g
Cholesterol 87.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.06 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.49 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·

Minerals

Sodium: 73.39 · Potassium: 150 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Poultry muscle is relatively lean; skin and dark meat raise fat and energy.

In the kitchen

Culinary partners and combinations that usually underperform with Partridge.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

European Union

EU Poultry

Class B Class A

History

500 BCE

Partridges were hunted across Europe, North Africa, and Asia as esteemed small game.

1200GB

Medieval European banquets featured partridge among prestige poultry and game.

1800FR

French and British sporting estates standardised partridge as a seasonal table bird.

1950

Game farms supplemented wild stocks for restaurants and festive retail.