Partridge
Partridge is related to pheasant and has a tender, delicate meat.
Partridge is a small game bird weighing about 1 to 3 pounds (about 454 to 1,350g) with
tender, delicate meat. Related to the pheasant, partridge is not a native North American bird
but is related to various species originating in Europe, the Near East, and Asia. Because of
their similar size, partridges in the United States are often confused with quail.
Varieties
Young partridge weigh 1 to 1 1/2 pounds (454 to 675 grams); older birds weigh between 2 1/2
and 3 pounds (1,125 to 1,350 grams). Partridge is usually commercially available frozen.
Buying and storing tips
Check the “Sell By” date on the package. This date indicates the last day the
partridge should be offered for sale. Meat and poultry should be prepared as soon as possible
after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Fresh partridge should have no detectable odor; the flesh should feel firm, and the surface
should not feel slick.
Store partridge in the coldest part of the refrigerator. Raw partridge can be refrigerated
for two days. Cooked partridge can be refrigerated for three days. If not served immediately,
cooked partridge should either be kept hot, between 140 and 160°F (60 and 71°C) or
refrigerated at 40°F (4.4°C) or lower.
When transporting cooked partridge to another dining site, place it in an insulated
container or ice chest until ready to eat.
Freeze fresh partridge if you do not plan to cook it within two days after purchase. Wrap
the bird in foil or freezer bags before freezing. Be sure to press the air out of the package
before freezing. You may also freeze partridge in its original wrapping. Uncooked partridge
may be kept frozen for up to six months.
Cooked partridge may be frozen in the same way as fresh, unless made with a sauce or gravy.
In that case, pack the food in a rigid container that has a tight-fitting lid.
Thaw uncooked partridge in the refrigerator; place it in a dish in the coldest part of the
refrigerator, covered with film or foil. Never thaw partridge at room temperature. In the
refrigerator, a whole partridge should thaw within 24 hours. To thaw partridge more quickly,
leave the partridge in its original wrapping, over-wrap with a watertight plastic bag, and
immerse in cold water. Change the water often. In cold water, a whole partridge should thaw in
about 1 1/2 to 2 hours. To thaw in a microwave, use the Defrost or Medium-Low setting,
according to the manufacturer’s directions. Turn partridge as it thaws, taking care the
partridge does not begin to cook. One whole partridge thaws in six to eight minutes.
Availability
Partridge is available in specialty stores.
Preparation, uses, and tips
Wash partridge thoroughly in cold water and pat dry with a paper towel. Partridge should
always be cooked until well done.
To make a visual check to see if partridge is done, pierce it with a fork. You should be
able to insert the fork with ease, and wiggle the leg with ease. Take care not to overcook as
partridge dries out quickly.
Roasting
Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over outside of whole
partridge and inside body cavity. Place partridge in shallow pan, breast side up. To retain
moisture, cover with bacon or sliced salt pork, if desired. Roast in 350°F (180°C) oven for one
hour or until internal temperature reaches 180°F (82.2°C), basting occasionally. Let
stand ten minutes before carving.
Braising
Wash partridge and pat dry. Heat a skillet over medium heat. Add oil, then brown partridges
on all sides. Add cooking liquid (water, broth, or wine), spices and vegetables, cover, and
cook in a 375°F (190°C) oven or on the stovetop over slow heat for 45 minutes or
until done.
Pan-frying
Rub partridge with salt, pepper, and spices if desired. Heat a skillet over medium heat.
Add oil to skillet, then cook bird in covered skillet for 20 minutes. Uncover and cook another
ten minutes, until bird is browned.
Grilling
Rub partridge with a mixture of oil, salt, pepper, and spices. Place partridge on a
prepared grill with rack about 8 inches (20cm) from the heat source. Grill, turning frequently
(using tongs to prevent piercing skin) until bird is fork-tender.
To test the temperature, place your palms above the coals or heat source at cooking level.
If you have to remove your hands after two seconds, the temperature is hot; after three
seconds, medium hot; and after four seconds, medium. More than four seconds indicates the
grill has not reached cooking temperature.
Microwaving
In a shallow microwave-safe dish, arrange partridges with bacon slices over the breasts.
Cover and microwave on Medium for 15 to 18 minutes, rotating the dish halfway through cooking
time.
Nutritional Highlights
Partridge, 1 partridge (92g)
Calories: 123
Protein: 20g
Carbohydrate: 0.0g
Total Fat: 0.0g
*Excellent source of: Iron (4.2mg), and Selenium (16mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
Back to top
