Partridge is the favourite game of chefs and gourmets. It takes little time to roast a young partridge, and the result is a very special delicacy. Partridges are non-migratory birds that flutter short distances; they can fly only 500 to 1000 metres before falling to the ground again.

Habitat
They used to inhabit heaths and swampy areas but now live primarily in agricultural areas. Due to the increase in the scale of agriculture and the spraying of crop protection agents, the Partridge has became very rare in Europe. Pheasants will drink from ponds but partridges drink only the dew and raindrops that accumulate on leaves. If these leaves have just been sprayed with chemicals, the partridge has had it. Partridge populations are now recovering thanks to breeding programmes. The hunting of partridges is strictly regulated (closed in Belgium and the Netherlands) and lasts only 6 weeks, from 15 October to 30 November.

Gastronomy
Like quail, young partridges are wrapped in grape leaves and strips of fat and roasted. Older partridges are braised along with bits of bacon and are excellent as an ingredient in a pot-au-feu.