Scottish Game | Partridge

The partridge family is a close relative of the pheasant and comes in several varieties.

The Grey or British partridge was once common in the UK, but it has been declining over recent years due to factors such as a loss of habitat, the use of farm pesticides and over-shooting. It is now on the RSPB’s Red List of Birds of Conservation Concern but efforts are being made to increase numbers again by encouraging land managers to create a suitable environment for them by maintaining hedgerows and field margins.

The Red-legged partridge is larger than the Grey and not under threat, so it is the species used in shoots. First introduced to the UK as a game bird, they can be reared and released with competitive ease and adapt well to living on agricultural land. Also farm-reared, the birds may not taste as good as in the wild, but can be attractive to restaurant owners as there is no risk of diners damaging their teeth on shot pellets!

The hunting season is from September to February and again the longer the carcasses are hung, the more gamey and tender the meat will be. In supermarkets, partridges are sold oven-ready while butchers will also prepare the birds for cooking. As they are small, they can be roasted whole, served with gravy, watercress and home-made potato crisps (game chips) sliced really thinly. The breast of young birds provides the best meat and the tougher legs can be used in game pies.