What Makes the Partridge a Delicacy?

The partridge belongs to the pheasant family and is considered a game bird. Partridge meat is lean and has an aromatic game taste. It is juicier than pheasant meat and dark red in color. However, the meat of partridges does not necessarily come from animals from the wild, but particularly often from breeding animals. Partridge hunting is prohibited in regions with only small populations.

Young partridges weigh about 200 grams and give particularly tender meat. It is particularly good for frying. Older animals provide tougher meat, but can be made tasty by marinating for several days and then braising. Older wildfowl can be recognized by their dark gray legs and rounded wingtips.

The partridge hunting season in Germany usually runs from the beginning of September to mid-December. However, there are regional differences because the partridge is not equally widespread throughout Germany. In Baden-Württemberg, Bavaria, Rhineland-Palatinate, for example, it may only be hunted in September and October. It is protected all year round in Berlin, Mecklenburg-Western Pomerania, North Rhine-Westphalia, Saxony and Schleswig-Holstein.