A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance. The Partridge weight ranges from 1 to 2 pounds and may be referred to as Hungarian Partridge, French Partridge (also Red-legged Partridge), English Partridge (also Grey Partridge), or Chukar. The meat of this gamebird can be cooked by roasting, grilling, broiling, or braising and served as the main meal or as a flavorful addition to stews. Typical of smaller wildfowl, the meat is lean so it will be best prepared with moist heat or by barding, which involves securing strips of fat or bacon around the meat to prevent it from drying out when it is cooked.
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