Ingredient: Partridge
Category: Game
Season: September 1st heralds the start of the season
Partridges are birds in the pheasant family, Phasianidae. They are a non-migratory Old World group.
There are two distinct species of partridges found in the British Isles .
The original English grey partridge and the introduced French or red-legged partridge .
Both have their place in the shooting scene here in the British Isles and both have much to offer the sportsman.
The Grey Partridge (or Common Partridge) is a small, dumpy bird that appears a rather drab grey-brown at a distance, they are smaller than both Pheasants and Red-legged Partridges , but larger than Quails .
The grey partridges tend to flush over guns in large packs of up to twenty birds at a time , the red-legged partridges present themselves as single birds or in small groups of two or three birds. Consequently, the birds present as better targets and the return on shot birds when compared with those reared and released, is usually high.
The French or red-legged partridge as it is more commonly known is not a native bird in the British Isles. Its origins are in the semi arid regions of the Mediterranean but since the 17th century, when it was introduced into southern Britain, it has established itself as a major sporting bird.
The red-legged partridge has a tendency to run forward before beaters and dogs , unlike many other game birds, including the grey partridge that will sit tight and then flush before the dogs or beaters. This trait can be frustrating but, when in the air, red-legged partridges are fast flying than their grey cousins and afford good sporting shots
The Partridges are native to Europe, Asia, North Africa, and the Middle East.
The partridges are ground-nesting seed-eaters .
Many species are hunted for sport or game .
Each partridge will serve only one person.
They have a fine flavour and texture
Plain roasting tends to make them dry, 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. |