has a delicate and tender flesh. Partridge usually weighs around 1-3 pounds. These birds belong to the species present in Europe, North America and Asia. Partridges are eaten fondly for their fleshy muscular and plump breasts. Farm-raised partridges are similar to chicken while wild partridges are stronger and so is their meat.
Edible partridges are of two varieties - the native grey partridge and red-legged partridge. Native grey partridge is a small bird which has a delicate and tender flesh when young. The flesh is usually pale and highly flavored. Red-legged partridge is a bigger bird with much milder flavor.
This bird tends to decay very fast so it needs to be preserved in a cold area or a hot area with temperature around 60 - 70 degree. They should be cooked properly but should not be over cooked as it dries out quickly. The meat is lean and dark.
In many popular cultures, partridge is cooked during the Christmas. One partridge is enough to feed one person. The hen is considered tastier than the cock. They can be differentiated spur-shaped button on its foot. Fresh partridge is good enough for three days when stored in the coldest portion of the freezer.
Partridge has high nutritional value .It contains proteins, iron and selenium. It also has vitamin B and is a good source of potassium and magnesium.