Related to pheasant, the partridge is smaller.  It is usually considered to have superior eating quality.  In some areas of the United States ruffed grouse and quail are sometimes incorrectly referred to as Partridge.

There are many species of partridge including the French or red legged partridge and the rock partridge.  In France, partridge is often cooked with cabbage and other vegetables and placed in a mold and called chartreuse.

Young partridge are best roasted while older birds should be braised or served as a casserole.