Partridge
Partridges are birds belonging to the order of chickens and the pheasant family. There are three genera of partridges: partridge (stone partridge), gray partridge and white partridge.
Description
The ptarmigan weighs from 400 to 900 g and has a body length of about 35 cm. It got its name because in winter it changes its plumage to a snow-white color, which helps it hide well in the snow from predators and hunters. In the rest of the year, its plumage is brownish-brown. They settle on the hills of the steppes or on the plains. It is believed that the meat of female ptarmigan is the most delicious.
The gray partridge by weight and body shape is practically no different from its relative described above. The plumage is gray with a brown semicircle on the breast. The meat of the gray partridge is dark pink in color.
The weight of the chuckleaf usually does not exceed 400.0 g. They have a motley beautiful plumage, most often black and white, and their paws and beak are deep red. Chuckleaf meat is very tender and tasty.
Meat of any kind of partridge has a sweetish taste. But sometimes it can have a slightly bitter note, which is especially appreciated by gourmets.
Distribution of partridges
Partridges are found in Europe, Asia, America. They inhabit aspen and birch groves, forest bogs and even tundra.
The hunting season for partridges lasts from August to January. But due to the fact that the number of individuals of these birds in nature began to decline, hunting for them is prohibited in many places. Therefore, zoologists in many countries of the world began to engage in artificial breeding. All this makes the price of partridge meat quite high, especially since it is considered a delicacy.
Cooking partridges
Young birds have the most delicious meat. Therefore, when choosing partridges, pay special attention to the condition of the skin under the wings, the younger the partridge, the more elastic, softer and thinner it will be. If you notice wet feathers under the wings, as well as dark or green spots, then you should refuse to buy such a carcass, because it is clearly not fresh.
The best and most expensive carcasses of partridges are considered, in which a wing or leg is damaged by a shot, and the breast remains intact.
Carcasses are most often sold frozen. The partridge should be gutted before cooking. To do this, it is necessary to cut the abdominal cavity and take out all the insides from there, not forgetting to pull it out through the incision and goiter. The eyes and head are removed along with the neck, wrapped under the wing and bandaged. The claws are removed and the skin of the paws is thoroughly cleansed, after which they are folded back and also bandaged.
Immediately before cooking partridges, it is recommended to place small pieces of butter under their skin, which will protect tender meat from drying out during heat treatment.
In Russian cuisine, partridges are usually fried (yarn) in a small saucepan over low heat. The Germans prefer to cook stewed partridges with vegetables. In France, nutritious and tasty broths are made from the meat of these birds and fricassee is cooked. Italians use partridges for salads and as an ingredient in pies or pizza fillings. In Greece, partridges are fried and served with boiled vegetables and a sauce made from lemon juice and olive oil.
Partridges can be baked in the oven with vegetables or stuffed with sour apples. They are usually garnished with mashed potatoes, boiled broccoli, stewed mushrooms, and boiled rice. Very tasty partridge meat, seasoned with a sauce based on wild berries (lingonberry, cranberry, cloudberry). There is usually one carcass per serving. In most cases, it takes about half an hour to cook the partridge.
Composition and benefits of partridge
Partridge meat contains 18% protein, 20% fat and 0.5% carbohydrates. Its caloric content is 253.9 kcal per 100.0 g of product. The meat of this bird contains iron, phosphorus and vitamin B12. Therefore, it helps to normalize the processes of hematopoiesis and increases the hemoglobin content in the blood. In addition, partridge meat is very beneficial for the nervous system.
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