Since hunting ceased to be the primary means of obtaining food, and people learned to breed poultry and livestock, game beginning valued much higher than the result of the work livestock.Nutritionists say that the meat of wild animals and birds is more useful, since less fat.Yes, and artificial feed additives and hormones from birth they did not use.
However, in times of greater prevalence of hunting partridge production valued for tender, juicy meat, and even considered a worthy product for the royal (royal) table.
national preferences
Partridge - Bird International.It is found, perhaps, everywhere except in absolutely tropical places and Antarctica.And each country has its own idea of how to prepare the partridge.Germans extinguish it, and certainly a part of vegetable stew.In Russia, the bird toast.Americans bake it in the oven or in barbecue.The French, in general, do not eat the whole partridges: carcasses of boiled broths and soups, and meat are used as pastes and souffles.
But it's just a tradition, which does not necessarily follow.Any method of how to prepare a partridge, gives consistently delicious results.So you can choose any, but you can try all.
Choice birds
Hunters undoubtedly themselves well versed as mined.But ordinary citizens far removed from nature and can estimate the split unless a piece of pork or "articles" chicken.And there is a sufficiently serious risk that such an illiterate person did not buy what he wanted.
So, before you cook partridge, it must first buy.When choosing a bird, you need to look into her armpit.The skin under the wings should be thin, plastic and soft.If it is rough or hardish in front of you, "the old woman" from which nothing good happens.
The same secret place should not exist any spots.They are?Partridge, to put it mildly stale.If the bird is not plucked, you need to look at the feathers: matted, like wet, too, say that the bird is on the counter is not the first day.
cutting a whole
in shops and supermarkets game is usually sold frozen and already gutted.But if you are lucky enough to find fresh bird before cooking it, you need to gut it.How to cook the partridge to be sent to the fire?
Suppose pluck the bird can do without foreign advice.Giblets are also removed without any subtleties.But then - attention!At partridge must be pulled goiter.Since the bird is small, it is not usually the head is cut off, only remove the eye, and then head hidden under his wing.Nails should be cut and bend the legs back.Now your bird is ready for further processing.
Partridge and oven
In our view, this wild bird is too small to fry it.Therefore, people who know how to cook a delicious partridge, prefer to use the oven.Naturally, because of the small size of the bird payment products is always a few carcasses - due to a stove and light is not necessary.Usually prepared just four birdies (if you are not too large family).
Most recipes suggest before you cook the partridge in the oven, it marinate.Firstly, because it is less to lose weight, and secondly, the meat is softer and more fragrant.So first we prepare the sauce.Preheat together lean and butter (in the ratio 1: 1).In this mixture, quickly fry the quail (five minutes).Adding Lavrushka, thyme, shallot.You can pour the broth from the chicken.In a small saucepan heat should simmer for an hour.Then the carcasses are laid, strain off the broth, it is added to juice or red currant jelly (1 tbsp. L.), Black berries and rubbed svekolka (50 g).All boil for 3-4 minutes and remove.
Butter pounded with the same Charlotte, salt and thyme, rubbed into the partridges, which are then wrapped in a thin plate of bacon.Then the birds are trained for an hour put the cold.This recipe offers a very soft partridge marinating.
laid on a baking bread slices with a thin layer of oil on them - partridges.We put in a hot oven.Fifteen minutes later, when hlebushek fry, it is removed and the game is left in the oven.When it will be rosy, put it back on bread, pour sauce and ask everyone to the table.
Hunting secret
Miners advise how to cook the partridge in the oven without such culinary complexity.Tasty, quick and easy: to stick round the carcass of the test (and fit the most simple, dumplings or lean shop) - and in the oven.To dry the dough and served as a complement to the game, put in the oven with a cup of water under the grate.If baking is done on a baking sheet under the carcass enclose the stand (eg, wooden blocks).
«Bag" option
still exists a good idea about how to prepare a partridge in a sleeve.Gutted and cleaned of bird feathers are rubbed with salt.Prosalivatsya they will be ten minutes.During this time, mix the mustard, pepper and mayonnaise.The proportions of ingredients - according to your taste.Carcasses are rubbed with a mixture and marinate for half an hour.Ready seasonings do not take - not the taste, most of them contain any stabilizers.
garlic cloves to clean and wash, cut along the major.Sour-sweet apples cut middle-sized slices.Each pickled partridge put on a couple of cloves of garlic and apple slices.Toothpicks fastened cuts on the carcass, and the birds are put in the food branch.Remains of apples can be placed there too.
cut end is tied.Sleeve seam is put up on a baking sheet, and bake 180 degrees for half an hour partridges.5-10 minutes before the end it is necessary to reveal the seam - otherwise the bird will probably boiled or stewed.The result is stunning!
Multivarki not disappoint!
No less tasty it turns out, if you know how to cook partridge in Multivarki correctly.Wide variety of products is not required, the main thing - do not break the technology.
partridges have to take a little more than other recipes - about six to eight.The total weight of them should approach a half kilogram.More needs to be garlic, honey (2 tbsp. L.), Red pepper, soy sauce (50 ml) and small onions.
Before you cook partridge in Multivarki, it will have to boil slightly.Then, each bird is rubbed pepper.In multivarku poured vegetable oil, and laid him partridges.Onion artistically laid out among carcasses.So that they do not fall apart while cooking, "ass" better not to cut.Add honey, garlic (or whole cloves, chopped or coarsely) and soy sauce (it is usually salty, so try "to salt" it is necessary to have before the end of cooking).
water in the cup it is necessary to pour so much that the birds beneath it disappeared completely.Mode is activated fighting and exposed time per hour.Partridge is very small, so 60 minutes is usually enough.But if the meat is soft, you can increase the time.
American recipe
This recipe partridge good in that it allows the bird to cook on holiday and get a very unusual compared to other options taste.
carcasses washed and cut in the stomach, as "chicken of tobacco."By the same token, they are repulsed, but very carefully and massive portions.On both sides of birds and solyatsya pepper, add up to a pot and poured the marinade of wine and white vinegar (the latter should be a little bit 10 times smaller than the wine).You can add structure and herbs - mint, oregano, basil.Pickled partridge have at least an hour.Can and more - can not hurt.
then obsushivayut birds and all sides are greased with melted butter (it will take it 1 tbsp. L.).Partridge barbecue roast on the grill only, and only under the load.While the proposed recipe - outdoorsy romantic, you can prepare for it, and at home, elektromangale.Each side will require 6 minutes of roasting.It is better not to move the carcass until they over the fire - obderet tender skin, and is not the taste and appearance.
very suitable for barbecue quail sauce of garlic, pepper, wine (a couple of tablespoons), vinegar (it is enough for one teaspoon) and vegetable oil (one big spoon).
Greetings from Spain
Unusual and interesting tastes in cooking partridge with oranges.Preparing it is quite fast, so it does not require pre-pickling.The carcasses are cut in half and quickly fried in 20 g of butter (this is important!) Oil.Ruddy halves formed in a deep pot.With two orange peel is removed.In the original recipe, it should be very finely cut, and then cut with stripes.However, empirically established that did not get worse, if it just gently wipe trowel.
peeled orange slices and disassembled for getting rid of the seeds.In a saucepan partridges laid around one grape bunches and orange slices.Content poured juice, which is isolated from carcasses during their roasting, sprinkle with orange zest, covered pan with a lid and put in a hot oven, where there will be five to seven minutes.The taste of the resulting food can not be compared with anything!
Understandably, this is not all that can be prepared from partridge.She comes to salads, make stew out of it and spreads ... But start discovering this wild game recipes can be proposed.
