Partridge
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Partridges are widely raised on game preserves and farms for commercial use. There are no native North American species. Partridge meat tends to be coarse textured Dark Meat.

Culinary Uses

It has a slightly stronger flavor than QuailMoist Heat Cooking Methods are recommended for Partridge. Smart Kitchen’s Advanced Poultry Topic covers Partridge in more detail.

Low Fat

Yes

Low Calorie

Yes