Poultry
Liver
Partridge liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. Small lean game bird, delicately gamey and milder than pheasant when young. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the cabbage, bread sauce, grapes, bacon, cider and pears family. Use only impeccably fresh livers.
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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 7.31 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 351 mg
- Sodium 73 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.2 g
- Energy 198 kcal
- Water 61.2 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 23 g
- Fat 7.31 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 5346 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.45 mg
- Vitamin B3 — Niacin 9.12 mg
- Vitamin B5 — Pantothenic Acid 7.91 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 44.4 µg
- Vitamin B9 — Folate 275 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 445 mg
- Major Minerals 437 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 351 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.45 · vitamin-b3-niacin: 9.12 · vitamin-b5-pantothenic-acid: 7.91 · vitamin-b6: 0.56 · vitamin-b7-biotin: 44.4 · vitamin-b9-folate: 275.4 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
British grey and French red-legged partridge entered distinct culinary notes; liver of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated liver of partridge as a cut with its own timing and sides.
As partridge cookery specialised, liver was portioned and sold ready for the pan. European manors roasted partridge as refined small game.