• A greyish-brown game bird widespread in Europe and the Middle East weighing about 450 g at 2 to 4 months and serving 1 person. Barded and roasted at 200°C for 1 to 2 hours. They come in two varieties:grey-legged, Perdrix perdrix, and red-legged, Alectoris rufa. The shooting season is the 1st September to 1st February, and the hanging time 3 to 5 days.
  • The general name for various game birds including the American ruffed grouse, quail, pheasant and bobwhite


  • noun a large brown and grey bird, shot for sport and food, in season between September 1st and February 1st