The Spanish red-legged partridge is a highly prized species that is getting rarer are rarer due to the disappearance of its ecosystem. Many agents have requested measures to restore its habitat so that the Spanish red-legged partridge can once again flourish.
The decline of this native bird has been mainly caused by modern agriculture: very land consolidation that is aggressive on the environment, and modern methods of working, harvesting and collecting.
Sandy, dry terrain
This species is a little larger than its grey counterpart and its plumage is brighter. The red-legged partridge prefers sandy, rocky, dry terrain; Spain and North Africa thus constitute the perfect biotope for it.
Hunting it had become a very important source of revenue, given that hunters came to Spain each autumn, from all over the world, to hunt these birds in their thousands. The number of these shoots – requiring beaters – has dropped considerably.
Partridge is usually cooked whole and there are myriad recipes for it: in escabeche, stewed or braised in a thousand different ways.