Partridge
A small game bird with firm flesh, prepared roasted or braised.
What it offers and why to use it
Buy an eviscerated bird from a food supplier. Check game birds for shot pellets; cook until tender and check 74°C in the thickest part without touching bone.
A pronounced game-bird flavour.
From shopping to cooking
Choose
Buy from a food supplier with product identification, date and maintained cold chain; reject unusual odours.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Braised dishes, rice and vegetable roasts.
How to make the most of it
Good pairings
Onions, carrots, mushrooms, thyme and wine.
How to substitute it
Another cut from the same species changes texture, yield and cooking; adapt the recipe before substituting.
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