Partridge
Game birds were an incredibly popular source of food in colonial times. You could choose between quail, turkey, geese, grouse, ptarmigan, woodcock and so many more for your Sunday dinner. That’s before you even get to the swan we mentioned earlier. All you needed was a big enough hearth.
Partridge was a popular choice because once cooked, it didn’t taste too gamey, but quite tender and delicate. Still eaten at some gourmet restaurants today, you can find some lovely partridge recipes. It is a little difficult to find in the grocery store, though.