About Partridge

Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, pan-fried of grilled. There are two species in Britain - the native grey, often called the English, and the French or red-legged.

Partridge are small birds and one will generally serve only one person, though larger birds may be enough for two.

The open season for partridge shooting runs from September 1 to February 1, with October and November being the best time for eating this delicious gamebird.

Recipes for Partridge:

Grilled Partridge

Serve with whole baby carrots.

Grilled partridge with sweet and sour limes and glass noodles

Italian Partridge Sandwich

Season and drizzle a little more olive oil over. Serve with a few extra olives and a little of the crumbled cooked pancetta, if liked.

Lime Flavoured Roasted Partridge

Serve with roast potatoes, rocket salad, redcurrant jelly, cranberry jelly or salsa. For convenience, use ready prepared roast potatoes or serve with mash seasoned with olive oil, garlic and herbs.

Mediterranean Warm Partridge Salad

Arrange the lettuce and salad leaves on a flat plate, spoon over the beans. Slice the partridges and arrange over the beans with the capers, anchovies, eggs and herbs. Season well with black pepper.