partridge is a medium sized bird, in between the larger pheasant and the smaller quail. The partridge bird is native to Europe, Asia, Africa, and the Middle East, and are found all over the UK.
The two main types of
Shooting is an extremely popular rural activity, worth around half a million pounds each year. Partridge has an open season which runs from the 1st September to the 1st February. October and November are the best time to eat the game bird. Game farming in the UK aims to get the birds in their natural habitat where they may be
Game dealers, butchers and farmers markets should sell partridge ready to cook. They should also be able to provide information about the bird as well as advice on how to prepare and cook it. You should check the bird all over for pieces of shattered bone or the odd stray feather still in the bird. A partridge with bruised or torn skin should be avoided. The younger the better with partridge, although older birds are still a fine meat they tend to be a bit tougher and work better in pies and stews. If the breast bone is soft and pliable, it is a young bird, perfect for roasting.
Partridge probably has the least intense gamey flavour of all the game birds; if you want a mild game taste to a bird, partridge is for you. The young bird should be treated fairly simple, to let it show its natural flavours off. It can be grilled and roasted, served with a light gravy of its own juices and autumn vegetables or game chips. Older birds benefit from being cooked slowly, braised or stewed.
Partridge is not the same as chicken and shouldn’t be treated as such. Unlike chicken which should always be cooked through,