Partridge Key facts Native to Europe, Asia, Africa and the Middle East, partridges are a member of the pheasant family, although smaller. The season for shooting partridge runs from 1 October to 1 February, although they can, of course, be frozen for consumption at other times of the year.

These are very small game birds; each partridge will serve only one person.

They have a fine flavour and texture but, because plain roasting tends to dry them somewhat, pot-roasting or braising is a better bet to keep them moist and succulent.

Traditionally, the French have served partridge with cabbage and I like to serve them braised with red cabbage and a flavouring of garlic and juniper.

Related Recipes
Pot-roasted Partridges with Red Cabbage, Garlic and Juniper Serves 4

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper

Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!




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