Strictly speaking, there are two main varieties of this game bird—the gray partridge and the red-legged partridge—neither of which is a North American native. In various regions of the United States, the name "partridge" is erroneously applied to other birds including the ruffed grouse, quail and bobwhite. All of these birds are plump and have white, tender, slightly gamey flesh. Frozen partridges are available at some specialty meat and poultry markets. They usually weigh 12 to 14 ounces. Partridges can be cooked in a variety of ways including roasting, broiling and braising. The meat also makes a tasty addition to soups and stews.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.