Partridge

Perdrix

What it is

French tradition distinguishes the perdreau, a young bird of the year, from the perdrix, an older one — and treats them as different ingredients entirely. The young is roasted; the old is only ever braised with cabbage.

In the kitchen

Ask which one you have. Roasting an old partridge produces something closer to leather than to dinner.

Goes with

Cabbage Lard Juniper berry Thyme Grape Bay leaf Chestnut Shallot

Same species

Grey partridge

In season alongside

Snipe Hind Roe deer Fallow deer Young wild boar Pheasant

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