Poultry
Red-legged Partridge
A tier
Red-legged partridge (French partridge in some British speech) is the white-chinned, red-billed bird released widely on UK shoots and native to France and Iberia. Meat is a bit stronger and larger-portioned than grey partridge—ideal for roasting two to a dish or jointing for ragoût. Skin browns well; pair with Mediterranean herbs. Game-farm birds dominate supply and taste cleaner-mild than hard wild Spanish hill birds.
Also known as: Red-legged partridge, Perdrix rouge
Track this ingredient
Unit
Characteristics
Preparations
FreshGame Farm SupplyMediterranean HerbsRagoûtRoast Pair
Traits
Assertive MildGood BrowningLarger PortionLarger Than GreyMild-Strong GameRed Legs And BillReliable SupplyVolume Game Farm
History
FR
Red-legged partridges were central to French country game cookery.
GB
Introductions brought redlegs to British estates.
GB
Mass rearing made redlegs the volume UK shoot bird.
GB
Red-legged partridge filled most British game dealers’ partridge trays.