Partridge

True partridge is not native to the United States, but some use the word for grouse and quail. The real birds are now being raised on farms and are prized for their tender and delicate flesh. Young partridge weighs about 1 to 1½ pounds; the older birds weigh between 2½ and 3 pounds and are best braised or stewed. Roast young partridges, barded with pork fat or bacon. Or sauté them and deglaze the pan with Madeira—luscious!