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.
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