Partridge

Two varieties of this game bird, the red-legged partridge (Alectoris rufa) and the gray partridge (Perdrix perdrix), were introduced from England to the thirteen colonies for sport. They are now farmed for their meat and eggs, mainly in Oregon. The chukar partridge (Alectoris chukar), native to Turkey, the Mediterranean, and Asia, was introduced to North America in the twentieth century, as it is better suited to the warmer U.S. climate. At game bird farms in North America it is reared by the thousands for hunting and for its meat and eggs. The meat of partridges resembles that of chicken in color and texture, and it has a chicken-like shape, with plenty of meat, but a stronger flavor. All varieties taste more or less the same and are treated the same for culinary purposes. Unlike other types of game, partridges do not need to be hung for more than forty-eight hours to tenderize the flesh. To prevent the meat from drying out, young birds are first covered with strips of fat pork or bacon, trussed, and roasted in a hot oven. Older birds are stewed with root vegetables or with cabbage in the French style. Their eggs should be hardcooked and can be served as an appetizer.