Tips



PARTRIDGE


DID YOU KNOW? The partridge is the breed mostly commonly raised in Quebec. The wild partridge found in our forests is called the Ruffed Grouse.



COOKING TIPS

  • Can be cooked simply and is at its best when braised.
  • Like any other lean poultry, certain care is required when cooking. You can bard the bird with lard, or stuff or marinate it, and then make sure to baste it frequently while cooking. There is always the classic method which is to cover the partridge with cabbage leaves while cooking to retain moistness.


Rabbits & GameBirds

Rabbit
Cornish
Quails
Guinea hen
Partridge
Pheasant

Mulard Duck

Duck confit
Breast (Magret)
Sliced foie gras

Organic

Organic Chicken


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