At their best in October. Hang from 4 to 8 days according to weather and taste.
The grey partridge is generally thought to be better flavoured than the reg-legged or French partridge, but is a small bird. The legs of young birds are olive coloured and the beak softer and darker in colour than those of old birds, whose legs are silver.
Partridges may be cut in half, allowing one half bird per person, but many people can eat a whole bird. If available, a vine-leaf tied next to the skin of the bird when cooking will bring out the flavour.
We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.
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