Chukar Partridges

Partridges are medium-sized exotic game birds somewhat similar to (but significantly smaller than) pheasant. They average roughly the size of a large russet potato. They have long been prized in French & British cooking, particularly in autumn, typically as hunted game. However other varieties of partridge are also enjoyed in Asia and the Middle East.

These birds are the Chukar partridge breed (Alecdtoris chukar), an Asian variety preferred by partridge farmers. They’re farmed, and thus don’t have the pronounced gamy-ness found in wild partridges. They’re raised in arena-style coops, with room to fly, on a diet of corn, canola seeds, and soybeans.

Partridges are tender, lean birds that are typically roasted, braised, or spatchcocked & broiled. They can also be broken down into legs & breasts similarly to other poultry.

Store partridges in your freezer until you’re ready to use them, then thaw as many as you need before cooking.

Thawing Tips

Partridges are traditionally roasted, braised, or broiled (after splitting or spatchcocking). Of course, they can also be broken down into breasts & legs for preparing as you would other poultry.

If you want to prepare your partridges without the head & feet, a cleaver can be used to separate the neck & the legs at the knee joint.

Because partridges are fairly lean, they are often barded (wrapped with bacon or pancetta, or in caul fat) prior to roasting or broiling to help keep them moist.

Try pairing partridge with ingredients like lentils, cabbage, bacon, truffles, garlic, mushrooms, wine (red or white), mirepoix (onions, celery, carrots), rosemary, or thyme.

Partridge Recipes
Poultry Recipes