Partridge

Partridges are part of the pheasant family; they are plump, medium-sized birds - halfway between the size of a quail and a pheasant.

The native grey partridge (Perdix perdix) has a more delicate taste than the French (or red-legged) partridge (Alectoris rufa), but both are at their best when they are young - about 3 months old. At this age, they weigh about 450 g (1 lb) and provide just enough meat for one person.

Young birds need only a little hanging before cooking; their delicate taste should not be overpowered by highness. They taste best when roasted with a stuffing of butter and sage leaves, and served with clear gravy, game chips and watercress. Older birds may be used to make partridge pudding, with a traditional crust of suet, wild mushrooms, onion and a seasoning of salt and pepper.