Partridge
perdrix · partridge · Rebhuhn
Partridge: what every chef needs to know
Hard to imagine a kitchen without Partridge — a small game bird of 350–500g with fine delicate meat and a mild, subtle game flavour. It is one of the most prized game birds in the classical European kitchen. The meat is dry in structure compared to larger game birds, requiring protective cooking techniques (basting, barding or confiting the breast). A young partridge (of the year) is tender and suitable for roasting; an older bird has more flavour but is tougher and requires braising. The hunting season in the Netherlands runs from 15 September to 15 January. HACCP: microbiological risk comparable to poultry; core temperature 70°C (158°F) per EU Regulation 852/2004.
Partridge: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Partridge: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Braised partridge with shredded white cabbage, lardons, sausage and juniper berry in poultry broth.
Roasted partridge with caramelised white grapes, cognac gravy and baked potato.
Partridge wrapped in vine leaves and roasted, served with blackberry confit and game toast.
Partridge: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Bard (lard the breast) to prevent drying out; baste regularly with butter; rest for 10 minutes before carving
For older partridge: braise in stock with bacon, vegetables and juniper; handle carefully to avoid overcooking the delicate meat
Vacuum-seal with thyme and butter for precise cooking; after sous vide, sear the breast quickly for crust and presentation
View technique guide ›Partridge: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Partridge: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Partridge is seasonal game with a hunting season in the Netherlands from September through January under the Nature Conservation Act 2017. Outside this period, available exclusively as frozen product.
Partridge: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Partridge: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Light, elegant Alsatian Pinot Noir with earthy tones and red fruits pairs with the delicate, mild flavour of partridge without overpowering it.
- asace Pinot Noir
- asace AOC
Silky Chambolle-Musigny (Pinot Noir) with floral perfume and red fruits is an elegant pairing for fine partridge and refined sauces.
- Chambolle-Musigny
- Bourgogne Villages
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Partridge
How do I distinguish a young partridge from an old one?
Young partridge (of the year): soft, flexible bill tip, soft breast feathers, yellow legs. Older partridge: hard bill tip, stiff breast feathers, grey legs. Roast young birds (25 min); braise older birds (45 min) for the best texture.
What is barding and why is it necessary for partridge?
Barding is wrapping the breast in thin slices of bacon or fatback before roasting. Because partridge meat has little intramuscular fat, the breast dries out quickly. The barding protects the meat and adds flavour. Remove the barding in the last 10 minutes for colour.
How many people will 2 partridges feed as a main course?
A partridge of 400–500g yields approximately 150–200g of meat after cooking. In fine dining, 1 bird per person is standard as a main course. As part of a game dinner with accompaniments, 1 bird can be shared between 2 persons.
At what temperature should you store Partridge?
Store Partridge at 0-4°C (raw), -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Partridge professionally?
The primary professional technique for Partridge is Roasting at 200°C for 25 min. Always verify core temperature with a calibrated probe thermometer.
Does Partridge contain allergens?
Partridge is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
