Partridge is not a fowl that we are exposed to often as diners, and even fewer of us are exposed to it as chefs. For the brave and adventurous chefs, cooking partridge may be enticing uncharted territory but we are here to assure you that you will be happy with what you find.
Although it’s a bird, Partridge has very little in common with chicken. If you are familiar with cooking pheasant or quail, most of the same rules apply. Partridge is a dark meat that needs to be cooked a bit on the medium rare side if you want it to stay nice and juicy. The worst thing you can do to partridge is over cook it. The flavor of the flesh is deep and earthy.
Pumpkin, celery or garlicky potatoes all make wonderful side dishes for your soon to be new favorite main course. If you are looking for a wine pairing, reds and whites both work well.