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
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Breeds, cuts & preparations
Variety
Alectoris chukarAlectoris rufaChukarEnglish PartridgeFrench PartridgeGrey PartridgeHybrid Game FarmPerdix perdixRed-legged PartridgeRock Partridge
Source
Indoor FarmedOutdoor FarmedWild
Provenance
Antibiotic FreeBiodynamicCorn FedFarm AssuredFree RangeGrain FedHalalHeritageHormone FreeKosherLabel RougeOrganicPasture RaisedRegenerativeRSPCA AssuredSlow Grown
Preparation
Bone InBonelessBraisedChilledConfitCuredDicedFreshFrozenGrilledGroundHalvedMincedPoachedQuarteredRoastedSaltedSkin OnSkinlessSlicedSmokedSpatchcockedWhole
CommonCharacteristic
AromaticDelicateFineGameyLeanMildSavouryTender
Grading systems
European Union — EU Poultry Class
A
History
Partridges were hunted across Europe, North Africa, and Asia as esteemed small game.
GB
Medieval European banquets featured partridge among prestige poultry and game.
FR
French and British sporting estates standardised partridge as a seasonal table bird.
Game farms supplemented wild stocks for restaurants and festive retail.