Poultry
French Partridge
A tier
French partridge is the British shoot and butcher nickname for red-legged partridge, reflecting its Gallic associations and prevalence on modern driven days. Culinary use matches redleg: roast, pot-roast, or confit legs, with a flavour a step bolder than English grey. Serve with Puy lentils or cabbage. When a UK menu says French partridge, expect A. rufa, not a grey from France.
Also known as: French partridge, French redleg
Track this ingredient
Unit
Characteristics
Preparations
Confit LegsFreshPot RoastPuy LentilsUK Butcher Tray
Traits
Bold Mild GameBolder Than GreyBritish Nickname For RedlegFamiliar UK GameGood LegsLentil FriendlyRoast FriendlyShoot Volume Bird
History
GB
British sportsmen called redlegs French partridges after continental origin.
GB
The nickname stuck in game books and markets.
GB
French partridge releases outnumbered greys on many estates.
GB
Butchers still labelled trays as French partridge for redlegs.