Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, pan-fried of grilled. There are two species in Britain - the native grey, often called the English, and the French or red-legged.
Partridge are small birds and one will generally serve only one person, though larger birds may be enough for two.
The open season for grey and red-legged partridge shooting runs from September 1st to February 1st, with October and November being the best time for eating this delicious gamebird.
For some taste-tingling partridge recipes click HERE.