Partridge

Partridge is the most delicate of the British game birds: milder than pheasant, far less intense than grouse, with a gentle gamey character, lean flesh, and a slight sweetness that distinguishes it from other feathered game. Young grey partridge roasted simply is the finest expression; older birds are better braised with cabbage and bacon in the French style. The roasted version calls for elegance over power; the braised version can carry more structure. This entry assumes the roasted preparation.