Poultry
Thigh
Partridge thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. Small lean game bird, delicately gamey and milder than pheasant when young. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 13.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 92.4 mg
- Sodium 68.7 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 68 g
- Energy 203 kcal
- Water 68 g
- Carbohydrates 0.98 g
- Sugars 0.52 g
- Protein 22.3 g
- Fat 13.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.21 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 368 mg
- Major Minerals 367 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.21 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
European manors roasted partridge as refined small game. Cooks treated thigh of partridge as a cut with its own timing and sides.
As partridge cookery specialised, thigh was portioned and sold ready for the pan. European manors roasted partridge as refined small game.
Portioned breasts and whole oven-ready birds reached supermarket game shelves; thigh of partridge took a named place in that kitchen trade.