Partridge - a bird belonging to the order Galliformes and the pheasant family. There are three kinds of partridges: partridge (rock partridge), gray and white ptarmigan.
Ptarmigan weighs between 400 and 900 grams and has a body length of about 35 cm. Its name was given for the fact that changes its winter plumage on a snow-white color, which makes it well-hidden in the snow by predators and hunters. The rest of the year feathering her brown-brown. Settle on the hills or in the plains of the steppes. It is believed that the meat of female ptarmigan very tasty.
Gray partridge in weight and body shape does not differ from that described above her relatives. The plumage is gray to brown on the breast by the presence of the semi-circle. Meat partridge has a dark pink color.
Weight chukar is typically less than 400, 0, they have a beautiful mottled plumage, often in black and white, and the legs and beak are deep red. Partridge meat is very tender and tasty.
Any type of meat partridges sweet taste. But sometimes it can have a slightly bitter touch, which is especially appreciated by gourmets.
Distribution of partridges
Partridges are found in Europe, Asia and America. They inhabit aspen and birch groves, forest swamps and even tundra.
Grouse hunting season lasts from August to January. But due to the fact that the number of individuals of these birds in the nature began to decline in many places hunting them is prohibited. Therefore, zoologists around the world began to be engaged in their artificial breeding. All this makes the price of meat partridge fairly high, especially since it is considered a delicacy.
Preparation of partridges
The most delicious meat from young birds. Therefore, choosing partridges, pay special attention to the condition of the skin under the wings, the younger the partridge, the more elastic, softer and thinner than it is. If you notice under the wings soaked feathers, as well as dark or green spots, then the purchase of a carcass should be abandoned because it is clearly not fresh.
The best and most expensive considered carcass partridges, whose shot damaged a wing or leg and breast remains intact.
Carcasses often sold frozen. Before cooking the partridge should be gutted. To do this, cut the abdominal cavity and pull out all the insides, do not forget to pull out through the incision and goiter. Remove the eyes and head with the neck, wrapped under the wing and tie up. Remove the claws and paws thoroughly cleanse the skin, after which they are folded back and tie up too.
Just before cooking partridges recommended to place them under the skin of small pieces of butter that protection during thermal treatment of tender meat from drying out.
The Russian cuisine is usually fried quail (pryazhat) in a small saucepan over low heat. Germans prefer to cook stewed partridge with vegetables. In France, the meat of these birds cook nutritious and delicious broth and cook stew. The Italians use the partridges for salads and as an ingredient in fillings for pies or pizza. In Greece, the partridges roasted and served with boiled vegetables and a sauce of lemon juice and olive oil.
Partridges can be baked in the oven with vegetables or stuffed their sour apples. Garnish them usually served mashed potatoes, boiled broccoli, stewed mushrooms, boiled rice. Very tasty quail meat, seasoned sauce of wild berries (cranberries, cranberries, cloudberries). One serving is usually a bird. In most cases, cooking partridge takes about half an hour.
The composition and use of partridge
Meat partridges contains in its composition 18% protein, 20% fat and 0, 5% carbohydrates. Its calorie is 253, 9 kcal per 100, 0 g of product. The meat of this bird contains iron, phosphorus, and vitamin B12. Therefore, it contributes to the normalization of blood formation and increases the content of hemoglobin in the blood. In addition, meat partridge is very beneficial for the nervous system.