Partridge

Partridge

Partridge

Far more likely to have appeared on the first festive Thanksgiving table than the much talked about turkey, partridge is still the holiday ham of the exotic poultry world. While used rarely outside of festive occasions in North America, it is a mainstay of many Northern European tables. The irony of the partridge in the pear tree is this – they are a seed-eating, ground nesting bird!

Leaner than pheasant, but belonging to the same family of bird and a touch gamier than guinea hen, partridge offers a chicken-familiar eating experience that goes the extra distance in the taste category. A non-migratory Old World bird brought to North America, the partridge will usually opt for running over flying in the face of danger, so the wing meat might be a bit scant, but overall it offers a wonderful alternative to turkey.

Prep Tips

It’s hard to go wrong roasting a partridge, but as with all game birds, it is key to maintain the moisture of the bird.