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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw partridge should be stored in the refrigerator and used within 1 to 2 days of purchase.
Yes, partridge can be frozen for 6 to 9 months if wrapped tightly in freezer-safe packaging.
Roasting is the most common method, but because it is very lean, it is often pot-roasted or braised to keep it moist.
It has a delicate, slightly gamey flavor that is milder than pheasant but more distinct than chicken.
Quail or pheasant are the best substitutes, though a small poussin (young chicken) can also work.
The internal temperature should reach 165°F (74°C), and the juices should run clear when the thigh is pierced.
It is generally leaner and higher in iron and B vitamins than standard commercially raised chicken.
One whole partridge is typically considered a single serving for one person.
partridge is a versatile ingredient found in cuisines around the world. With 112 calories per 100g and 23.5 grams of protein, it's a nutritious addition to many dishes.
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