There are two main types of partridge available in Britain: the native grey partridge and the red-legged partridge. The former has delicate and tender flesh which, when young, is pale and full of flavour. It's a small bird, so a whole one feeds one person. Red-legged partridge, originally from southern Europe, is a larger bird with a milder flavour. Partridge is best hung for a few days (the more it's hung the more gamey the meat becomes), with young birds benefiting from a shorter hanging time. Any good game dealer or butcher will sell partridge ready to cook.
More recipes using partridge
Don't be afraid to keep it simple when it comes to partridge - young partridge, simply grilled or roasted and served with a light gravy from the cooking juices, is a delicious dish that only needs sweet, roasted autumn vegetables, or traditional game chips (very thinly sliced potato crisps), as an accompaniment.
Don't treat partridge as you would a chicken - these birds need far less time in the oven, and are best served pink and juicy. However older birds, as a rule of thumb, benefit from slower braising and stewing (try classic combinations such as bacon, with a side of Savoy cabbage) to make the most of their intense, rich and robust flavour.