Partridge: the Perfect Introduction to Game
This subtly flavoured little bird is sweet, delicate, and as delicious cooked simply as in a complicated casserole. With seasonal vegetables it makes an impressive, yet low effort, roast.Â
Partridge deserves a regular spot on every household’s meal plan. Delicate and tender, quick and easy to cook, full-flavoured but not too ‘gamey’ – there’s nothing not to love.
Partridge is also a healthier option than most farmed meats. Like most wild meats, it’s lower in saturated fat as result of the bird’s happy and active life.
Partridge with Game Chips
Prep: 30 Mins
Cook In: 45 Mins
- Autumn, Lunch & Dinner, Partridge, Winter
- Recipe by Eat Wild
- Contains: Dairy, Gluten
Partridge and Stilton Stuffed New Potatoes Canapés
Prep: 15 Mins
Cook In: 40 Mins
- Autumn, Canape, Jacket Potato, Partridge, Winter
- Recipe by Eat Wild
- Contains: Dairy
Red legged or grey
In the UK, the two main types of partridge are the red legged partridge (also known as the French partridge) and the grey partridge (or English partridge). The red legged partridge is the larger and more common of the two, available throughout the season from September to February. The native grey partridge, which has a darker meat with a more intense flavour, is less regularly available but a treat when it is.Â
| Protein (100g) | 26 |
| Calories (100g) | 112 |
| Fat (100g) | 1 |
| Cholesterol (100g) | 85 |
| Cholesterol (100g) | 85 |
| Selenium (100g) | 0.43 |
Nutritional Information is from Eat Wild who have very kindly allowed us to use some of their great recipes.Â
