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Home » Meat » Game » Partridge

Partridge

Partridge are very small, mild-flavoured birds. As they are so small, you generally cook 1 per person.

Some firms in the UK specialize in buying partridges that have been shot at game shoots, and readying them for supermarkets. Commercially-sold partridges are aged in a chiller, rather than at room temperature, so that they don’t develop that stronger, gamey taste.

Cooking Tips

Roast for 20 minutes at 400F / 200C. Then, depending on the size of the bird, roast for an additional 5 to 15 minutes at 320F / 160C.

Language Notes

A group or flock of partridges is called a “covey”.

In French, there are two words for partridge. “Pedrix” is a female partridge; “perdreau” is a male one. In cooking, though, “perdrix” is used to indicate an old bird, and “perdreau” to indicate a young one.

Other names

Scientific Name: Perdix
Italian: Pernice
French: Perdreau, Perdrix
Dutch: Patrijzen
Spanish: Perdiz
Portuguese: Perdiz

This page first published: Apr 5, 2003 · Updated: Jun 12, 2018.

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Tagged With: Ancient Greece

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