Partridge is the meat of the grey partridge (Perdix perdix) and its close relatives, small, plump ground-dwelling game birds of the pheasant family. The flesh is lean, fine-grained and pale to pink, with a delicate, mildly gamey savour — the gentlest of the European game birds — and it is the classic quick-roast bird of the autumn shooting season, barded with bacon and served on toast.