Partridge & Quail are from the same family so we have collated them together. Whilst not often sold by supermarkets, they are always found in local butchers and are worth the effort. Once cooked, they have a gorgeous subtle flavour that melts in the mouth. Try wrapping Partridge breasts in pancetta or streaky bacon to keep its moisture in. Quail eggs are classed as a delicacy in fine dining and have a lovely subtle flavour.

Tip:
Both quail, duck, and pheasant to be cooked to medium-rare or medium, which many chefs claim will yield a more tender, In many ways, it is best to underdone quail and partridge to retain its natural moisture.