Partridge is a delicate product. The meat of this bird is dietary, it is much more tender than chicken, almost does not contain cholesterol and is perfectly absorbed by the body. In this game, great iron, magnesium, phosphorus and various vitamins. Meat partridges can be used on the hunt, it is also available in stores and is sold in chilled or frozen.
Requirements for stew and methods of preparation
If the partridge is in a frozen form, you first need to defrost, wash, rolling and then begin the preparation of some kind of dish. As for the plumage, before cooking partpath, it should be removed along with the skin. The bird's head is usually not cut off, but hide under the wing, but the paws, eyes and goiter must necessarily be removed.
You can cook the partridge in different ways: they are roasted, extinguished, boosted, stuffed, prepare on the grill. The fillet of this game is put in salads, make it a delicious filling for pizza and pies. Soups from feathered game are rarely prepared, most often only broth, it is long boiled on slow heat (3-4 hours). It is best to cook to the state of the average roaster (medium): the meat should remain juicy and pink. The best way to prepare such a bird - quenching.
In the cooking there are many variants of the side dish to partridges. So, in French cuisine, chestnuts or autumn wild berries are considered a classic garnish to this game - cranberries, lingonberries. They are also good vegetable samples - celery, pumpkin, vegetable stew, potato mashed potatoes. Cuts are also suitable, roasted on butter and various types of paste. From the original sides, the boiled potato slices are served in butter with the addition of a nutmeg.
If you want to choose the right partpath for culinary purposes, it is recommended to look under the wing of the bird. If under the wing, the skin is soft and elastic, a carcass is young. If you notice greenish stains, it is worth refraining from the acquisition of such a product.
Cooking
Cooking a delicacy of meat of partridges at home does not cause trouble, it is only important to know how to do it right.
Roaster roasted with bow and mushrooms
Prepare a partpath in a pan is very simple:
Ingredients: one carchatka carcass, 150 g of white mushrooms or champignons, 2-3 pcs. Luke, 2 tbsp. l. cream and oil, 1 tbsp. l. Fine sala, 40 ml of wine (maders).
Cooking: partridge separated into portion pieces, fry in a pan. When the meat is shoved to add white mushrooms or champignon hats and sliced \u200b\u200bonions, pre-roasted on the cl. Oil. Close the cover with a lid, bring until readiness. Then add a strong broth (200 ml), wine and heat to a boil.
The dish can be prepared without wine. Feed a roast bird in a deep plate with a garnish of mushrooms, onions and fried potatoes.
Partridges in honey-mustard sauce in sleeve
Required ingredients: 2 Carrop Carchatka, 3 Art. spoons of honey, 2 tbsp. l. Grainy mustard, lemon juice, salt.
The cooking process: prepared carcasses lubricate with honey, mustard, lemon juice, salt and pepper. Place the bird in the baking hose, put on the baking sheet down. The ends of the sleeve tie a thread, leaving a click to exit steam.
Bread in a preheated oven 1.5-2 hours.
Partridge baked in the oven
To prepare the partpath in the oven, the following ingredients will need: 2-3 carcass of the bird, 4 tbsp. spoons cl. Oil, 2 tbsp. l. Rast. oil, leek-shallot, 50 g grated beet, 1 tbsp. l. Jelly from red currant, bacon, bread, bay leaf, thyme, salt, pepper.
Cooking:
- Before baking, the carcasses need to be chopped in sauce. To get spicy sauce mix creamy and vegetable oil, and the resulting mixture is heated.
- Then the resulting mixture is pouring partridges and fry for 15 minutes. Add spices and bow-shallot to bird. Prepare partridges on small fire under a closed lid approximately 40-50 minutes.
- After this time, the bird lay out, and the broth thoroughly strain so that the fat is separated. After that, in the broth put the grated beet and jelly from the red currant.
- Boil the mixture obtained and after 3-5 minutes. And remove the saucepan from the fire, after which the partridges graze a mixture of butter mixed with salt, pepper and thyme.
- Carcus wrap in thinly sliced \u200b\u200bbacon slices and put a marinated 1.5 hours in a cool place. Share pieces of bread on the baking sheet, lubricate cl. Oil, to post marinated partridges from above.
- Bird bake in the oven for about 30 minutes. at t 180 ° C. Then the bread must be removed, and carcasses to prepare before the formation of a ruddy appetizing crust.
Put ready to dyk on a toasted crisp bread, pour the sauce that separated during the baking and serve to the table.
Partridge "Turgenevsky" in sour cream
Required ingredients: 2 partridge carcasses, 400 g of fatty sour cream, 150 g. Oils, one apple (better "Antonovskoye"), 1 carrot, celery leaves, parsley, lemon juice, salt, black pepper.
Cooking:
- Clear carcass and dry out, graze salt, pepper, lemon juice. In the abdomen of the partridges, pour a little juice, and put the apple and carrots grated on the grater. Remove the legs back, copp with wings thread.
- On the baking sheet to put butter. Carb to lay back down, put in the oven for an hour. Prepare game at T 220 ° C.
- During this time, it is possible to periodically open the oven, turn the bird and lubricate the dried places with the redeemed juice with oil and sour cream. For 15 min. Until the readiness of meat, fall asleep sliced \u200b\u200bgreens and pour the remaining sour cream.
The dish can be served hot or cold.
Partroscat in Parchment
Ingredients: 2 Carrop Carchatka, 4 tbsp. l. sl. Oils, 8 thin slices of Sala, 1 tbsp. l. Zedras orange or lemon, 2 cloves of garlic, 0.5 h. Salts, chopping of fragrant pepper.
Preparation: Partridges cut across two halves and fry on the creamy oil of 30 minutes. Cool, gustly graze garlic, small amount of chopped orange or lemon, salt and pepper.
For each half of the partridges to make parchment or washed paper, put on it with layers: slice of sala (spic), half of the partridge, then another slice of the scuff and wrap tightly. Wrapped partridges put for 15-20 minutes into the heated oven on the grille.
Before serving partridges, remove from parchment.
Partridge stewed in sour cream
Prepare partridge in sour cream is quite simple, and the dish is fine and tasty. For its preparation, you will need: one carcass, a glass of sour cream, 1-2 carrots, 1-2 bulbs, 1 tsp. Flour, salt, spices.
Method of cooking: Carbus cut into pieces, fry meat in heated sl. Oil. Meat lay out and in the same oil fry a large ground carrot and a sliced \u200b\u200bbow for 5-6 minutes. Slices of meat again put and bump sour cream. To sour cream thicken, it needs to add some spasserved flour. Stew dish for 60 minutes.
In this way, you can prepare almost any boring game. Meals from partridges cooked according to these recipes will appear to your loved ones and delight them with your gentle and juicy taste.
The meat of the partridge is very tasty and incredibly gentle. How to cook a partpath in the oven so that it turns out to be amazingly tasty? For this there are some interesting recipes that are simple and do not require special skills.
Partridge in sour sweet sauce
2 Carrop Carchatka, Orange, 10-15 Cherry, Vegetable Oil, Salt, Black Pepper, Basil, Mustard French, Dry Wine.
In a small mailer mixed the immemor leaves of the basil, some mustard and vegetable oil. Add a little salt and pepper. With this mixture, grasp the carcass carcasses and leave for 15-20 minutes. During this time, put the orange circles on the pan and hold about 1-2 minutes. When they break the juice, add cherry without bones. Enable juice to flow and evaporate liquids. For this, it is enough 5-7 minutes. Then add 100 ml of wine and mix gently.
Partridges lay out on the baking sheet and pour the mixture from the frying pan. Mugs of orange and cherry, too, decompose around the partridges. Put in the oven at 180-200 ° C until readiness. Since carcasters are small, it will not need a lot of time. During cooking all the time to water them with juice, which will be in anticipation.
Fragrant partridge
2-3 carcators, canned pineapple, spices, vegetable oil, onion, parsley.
Onions and parsley chop and spin well with their hands so that they become soft and let juice. In this mixture, wrap the partridges and give them a little time. Pineapples cut into small pieces. After 15 minutes of the partridges, remove and grasp by vegetable oil (olive), salt. Inside put pieces of pineapples and put partridges in the sleeve for baking. Prepare them almost until readiness. 5-7 minutes before the end, the package is neatly opened from above and give partridge a little to grind. Such a recipe will allow you to find out how to prepare a partpath in the oven and make it very tender and juicy.
If your spouse goes to hunt yourself to a cable, and brought partridges and now you don't know how to cook them, do not be upset I will share with you immediately two recipes their cooking.
Like any game, partridges need additional processing. So, they are well prepared with fragrant herbs, marinate in wine or with vinegar, and besides, they need to tomny enough. But despite all these forces of the partridge, as well as any game, can maintain the shade of their specific smell. By and large, this is normal - what kind of game it is if it does not smell nature. 😉
My first recipe - "Elegant", which you can be prepared for the New Year's table or for any other holiday. For his cooking will be needed chestnuts and mushrooms, Better white or mixture of different mushrooms.
Second recipe More "Spartan", but nevertheless tasty. It is preparing with wine and fragrant herbs.
If you have a lot of partridges, there are all ingredients in the presence, try both ways to prepare.
1st recipe
cooking method
Wash and care chestnuts with a sharp knife, place in a saucepan with cold water and cook for about 30 minutes. Try, if they are soft, then quickly clean them (still warm and wet) from the outer peel and the inner films. (Tips How to cook chestnuts).
Clean the mushrooms and cut them on the plates.
Wash the grapes, separate the berries and cut in half, removing possible seeds.
Cut the spike with thin slices.
Wash the Sage leaves.
In the casserole, heal the butter of the cream oil, add a spickey with mushrooms. After 10 minutes, add grapes and chestnuts (you can cut the chestnuts in half or 4). Pour white dry wine, add a couple of water glasses and boil about half an hour, stirring.
Separate approximately half of the mass and finely grind the submersible blender. Place the obtained puree back into the saucepan, mix well, adjust the salt and close with ground black fragrant pepper.
Cut the partridge.
Preheat oven to 200 degrees. Purified, burnt, washed and dried partridge wipe outside and inside with salt and black scented ground pepper. Place inside each pair of juniper berries and a pair of sage leaves. Wrap each partpath with leaf salts and attach them with twine.
Spread partridges on the roasting, lubricated with butter. Spread the remaining juniper berries, flattering them first and place in the oven.
During the cooking, turn over a couple of times, watering the excavated juice. After 20 minutes, you can begin to control the readiness.
Remove the finished partridges from the oven, lay out on the serving dish and decorate the cooked sauce / garnish from chestnuts and mushrooms.
Partridge with chestnuts and mushrooms Ready!
2nd recipe
Hunting Partridge
cooking method
Processed partridges cut in half and fry in a saucepiece on olive oil with a finely chopped onion and carrots.
Sweep, sit in black pepper, add rosemary, sage and garlic slice.
Prepare for the partridges will not become soft, watering gradually broth. Cooking time is about 30-40 minutes.
Remove from the fire and postpone in the side of pieces of partridge. In the saucepan, add breadcrumbs, the squeezed lemon juice and the treasured lemon zest (Tritte only yellow, since white gives bitterness), pour the red wine and the remaining broth. Mix well and put again on fire.
Bring to a boil.
Put the partridges into this gravy and cook for another 10 minutes periodically turning over.
Hunting Partridge ready! Serve them hot
Pernaya game on the table already in itself creates a feeling of feast. It doesn't matter how a precious bird got to you, from the hands of a hunter or with the push of a meat department, your task is to cook the dish from it and reveal the taste of the product.
On the fresh partridge (as a last resort, the hostess is glad from the store) with distrust - a small carcass with a characteristic spirit of game ...
But having tried it once well candied with spices, juicy and extremely gentle meat, you will certainly want to enjoy them more than once. Find out the proven ways, how to bake a partpath in the oven, and proceed to the point!
DICE Baking Technology (Partridges)
Cooking this type of meat is easy: it is usually frying on a frying pan or in a low saucepan, but it is best to try to roast the bird on the ovens in the oven. The heat, whining meat from all sides, especially from above, quickly penetrates him and does not overheat, besides, it is possible to bake a special side dish, which in a frying pan burns.
Rules, as in the oven to prepare a partpath, simple:
- start baking the backside so that bitter juice from the back is released on the baking sheet, without baying the rest of meat;
- semi-kilogram partridges in the oven will be fully prepared after 1 hour, then they need to pull them out or turn off the heat;
- never use foil for baking game - it is simply cooked in her own juice, and then it will be tastefully;
- every 10-15 minutes, the bird need to water fatty sauce, meat juice or oil so that meat does not dry.
Pernana game in our kitchen is never cut into pieces to thermal processing. Therefore, the baking of the whole carcass is almost the only way in terms of technology.
You will need a baking tray or baking hose on a sheet and a thermostat for a brass cabinet.
Five best baked meals from partridge
Please note that in each recipe for partridges in the oven there are similar in purpose, but absolutely different in the sound of the ingredients. The necessary for any game is either citrus, acid berries and fruits, or wine, or a favorite in our kitchen sour cream.
Spicy and sharp taste make mandatory fresh-grinding black pepper, bay leaf, Mediterranean and our garden grass, savory sea salt. In the role of marinade, accelerating cooking, try the prescription mustard with honey.
Do not forget that game is easy to cut during cooking, so you watches the heat to be too strong, and the surface of the bird is constantly lubricate any fat.
Greek Partridges
- ½ lemon;
- 2 partridges;
- 200 g sala with streaks;
- 2 tablespoons of olive oil;
- Fresh herbs (on a small beam):
- Orego:
- Thyme;
- Rosemary;
- Parsley;
- Dried bay leaf 4 pcs.;
- 2 cloves of garlic;
- Black pepper and salt to taste.
Heat cabinet to heat up to 180 ° C. Wash birds and dry the towel, grasp the half of the lemon, the mixture of salt and pepper. In the abdomen lay the rest of the spices. Everything is wrapped with thin slices of sludge and sprinkle with olive oil.
Lubricate the baking sheet and lay out partridges back down. Send into the oven to the middle shelf for 1 hour. During this time, pull the baking tray three times, the first time - to turn the birds to breasts, even twice to pour olive oil and distinguished juice with the opposition.
The readiness is determined by pushing the meat with a thin dry knife in the thick place - under pressing the knife should be highlighted with transparent juice. Pull out, cut into parts and serve hot or cold with parsley and lemon slices.
Staroseli Partridge
- 2 partridges;
- 4 orange;
- 200 g of cherry berries;
- 100 g of sparkled light raisins;
- 1 cup of white wine;
- 4 tablespoons of butter;
- 2 tablespoons of vodka;
- 1 tablespoon of honey;
- 1 teaspoon starch;
- salt, black pepper.
A pair of oranges to squeeze on the juice, with the peel finely remove the grade ced. Pick up washed and dry birds in a mixture of juice, zest and black pepper for 30 minutes. Tight tight tight legs and wings so that they do not burn in the oven.
On the ovens, in the oven at 220 ° C for 20 minutes, fry carcasses from all sides, turning them every 4-5 minutes on the creamy oil. Prepare reduce the heat and watering from time from the time of the birds highlighted with juice, hold for another 30 minutes.
Cook sauce. In the scenery, set fire to vodka when it is unpatched - add the remaining marine from oranges, wine and honey, boil softly for about 3 minutes. Disappel the starch in ½ cup of cold water and pour, stirring in a skeleton. Brew the sauce with starch and boil 2 minutes before transparency.
Take a baking tray with partridges, scoop the taste, take the sauce, sprinkle with cherries with raisins and send to the oven for another 10 minutes, having lost heat to a minimum.
Serve hot with slices of the remaining two oranges.
Partridge "Turgenevsky" in sour cream
- 2 partridges;
- 150 g of butter;
- 400 g of fatty sour cream;
- 1 carrot;
- 1 Antonovskoe Apple;
- celery leaves;
- parsley greens;
- salt, black pepper, lemon juice.
Clean and dry the bird, soda its large salt with pepper and lemon juice, pour a little juice into the abdomen, and there are largely shedding carrots and an apple. Remove the legs back and secure them with a thread with wings.
On the baking sheet, put the oil chopped by cubes. Squeeze the carcasses back down and send a baking sheet into the oven, heated to 220 ° C for 1 hour. During this time, open the oven several times to turn the partridges and lubricate the dried places with sour cream and wounded juice with oil. 10 minutes before readiness, fall asleep the meat of chopped greens and abundantly fill the remaining sour cream. Serve hot and cold.
Partridges in honey-mustard sauce in sleeve
- 2 partridges;
- 3 tablespoons of honey;
- 2 tablespoons of mustard in grains;
- lemon juice;
- salt, black pepper to taste.
The prepared carcasses are abundantly greased with honey, mustard, salt, pepper and lemon juice. Place the birds in the sleeve for baking and put on a dry baking sheet or a sheet back down. Tie the ends of the sleeve thread, leaving the slot to exit steam.
Send a baking sheet with a temperature of 220-240 ° C for 20 minutes. Turn the carcass to breasts, carefully, not to break the sleeve and do not give a sauce. After another 30 minutes, turn off the oven, but leave meat to cool in it at about half an hour.
This dish is well served completely cooled, with a side dish with a garnish of stewing spicy vegetables (carrots, celery root and parsley, parsnika), pasta, steep wheat porridge.
Partridge with garlic and sesame paste
- 2 partridges;
- 20 g of vegetable oil;
- 100 g of sesame paste;
- 3 cloves of garlic;
- 1 tablespoon of flax and sesame seeds;
- sea salt of large grinding;
- lemon juice.
If it was not possible to purchase sesame paste, prepare her home option: half a cup of sesame grind in a coffee grinder or blender and smash with sesame oil to consistency of thick sour cream, withstand the day in a cool place.
Partridges are treated before baking, trying not to damage the skin. Disstain the garlic, mix it with lemon juice and soda the carcasses, laying a little in the abdomen. Slip the bird of the sea salt, but do not reduce.
Sesame paste Delicate the breast and beeps, put the back on the baking sheet with butter and move it into the oven at 180 ° C for 1 hour 10 minutes. After some time, turn the carcass to the side of the side, while in time - to another. If the pasta from breast began to slide, collect it with a tablespoon or a spatula and put back to the thick parts of the bird.
Do not overcramble meat: If the puncture of the knife for readiness showed the transparent juice, turn off the heat and hold the meat in the oven for another 15 minutes, then apply with lime or lemon slices, boiled rice, wheat porridge.
Quail with pomegranate sauce in Turkish
The combination of ditching meat and spicy sour sweet sauces is often found in the oriental cuisine. But quail with a grenade - this is something special! It is believed that this particular dish was loved by Hurrem Sultan. Try and you cook quail according to the original Turkish recipe.
Katerina Kapustina
If you want to correctly choose a partridge carcass for culinary purposes, you should look under the poultry wing. In young individuals, the skin under the wing is soft and elastic. If you notice some green stains, it is better to refrain from the purchase of such a product.
Often, partridges are sold in a frozen form. This means that you will first need to defrost the bird, wash it out and pay it, and already begin to prepare some kind of dish. As for the plumage, it is recommended to shoot with skin. But the bird's head is usually not cut off, but just hide under the wing. But the eyes, goiter and paws must be removed.
A better accompaniment for dishes from partridges will be delicious marinades and sauces with adding various berries and herbs. Also for these purposes, you can use a table vinegar with spices and garlic.
Partridge in the oven
Ingredients:
Several bird carcasses
4 tbsp. Spoons of vegetable oil
4 tbsp. Spoons of creamy oil
thyme
Bay leaf
shallot
1 tbsp. Spoon Jelly from Red Currant
50 g grated beets
bacon
bread
How to prepare a partpath in the oven:
Before baking, the carcass should be chopped. To create a sauce, mix the lean and creamy oil and warm the mixture.
Then pour it the partridges and fry for 10 minutes. Add to the bird thyme and bay leaf, as well as a bow-shallot. Make a small fire under the saucers and prepare the partridges about 40 minutes.
After this time, set aside carcasses and thoroughly strain the broth. After that, put in broth jelly from red currant and grated beet.
Boil the resulting mixture and in a couple of minutes, remove the saucepan from the fire. Creamy oil mix with salt and thyme, and then stamp in the partridges.
Carefully wrap the carcasses into thinly sliced \u200b\u200bbacon plates and put marinated in a cool place for 90 minutes. Put on the baking sheets of bread, lubricated with butter, and place pickled partridges on top.
Bake the bird in the oven, heated to 180 ° C for about 20 minutes. Then the bread will need to be removed, and the carcasses should be prepared further before the formation of a rummy crust.
Put ready-made partridges again on a toasted bread, pour the sauce and serve to the table.
Spanish Partridge
Ingredients:Carcush birds
100 g of butter
2 orange
Grapes
How to cook partridge in Spanish:
- You can cook without prior marinency. To start a carcass should be rinsed and rolling, cutting in half and fry on the creamy oil until the formation of a light golden crust.
- Then pull the bird and fold it into a deep saucepan. With oranges, remove the zest and divide them on slices. Seeds will also need to be removed.
- In the dishes with partridges, put orange slices and a bit of grape berries. After that, fill it all with juice that highlighted in the process of frying partridges, and sprinkle with chopped orange zest.
Cover the dishes with a lid and put in the preheated oven. The dish should prepare 7-10 minutes. As a result, you will have a spicy partridge with an anti-flavor of exotic fruits.