Poultry
Ground
Ground partridge is minced meat for sauces, terrines, stuffings and burgers. Small lean game bird, delicately gamey and milder than pheasant when young. Lean game mince usually needs added fat for juiciness. Keep cold, do not overwork, and cook thoroughly in mixed dishes. Season with cabbage, bread sauce, grapes, bacon, cider and pears. Blend with pork or duck fat for sausages if wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 91.7 mg
- Sodium 72.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23 g
- Water 64.2 g
- Energy 188 kcal
- Water 64.2 g
- Carbohydrates 0.94 g
- Sugars 0.49 g
- Protein 23 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.45 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 410 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.45 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Ground of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
Farmed partridge extended season beyond wild bags; ground of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated ground of partridge as a cut with its own timing and sides.
As partridge cookery specialised, ground was portioned and sold ready for the pan. Farmed partridge extended season beyond wild bags.