Marinade for poultry dishes
You can use the game marinade that was recommended for the hare, or you can prepare the following:
a glass of water, half a glass of vegetable oil, a tablespoon of wine vinegar, 2-3 slices of lemon, 2 finely chopped onions, a few parsley roots or a bunch of finely chopped parsley, a bay leaf, 10-15 peppercorns, a little salt. Keep the bird in this marinade for three hours. You can then cook it in it, or take it out, dry it and fry it.
In addition, pieces of poultry are simply poured with dry wine for several hours, or left in it overnight.
Partridges with minced meat and sausage sauce
For minced meat: 2-3 sausages, 1 tbsp. a spoonful of butter, 2 pieces of white bread or loaf, soaked in milk and squeezed, one grated apple, 1-2 chicken yolks.
Fry the partridge in oil, remove, cut lengthwise in several places, and add minced meat. Mash everything necessary for the minced meat and rub through a sieve. Pour a spoonful of flour into a frying pan with the remaining oil from frying, dilute with two glasses of broth (you can use a cube), boil, strain, add lemon slices without grains and stuffed partridges to this sauce, heat, serve.
How to cook partridge, pheasant
Partridge on a spit
Traditionally, game meat is cooked over an open fire. If you want to immerse yourself in the atmosphere when the nobles feasted after a successful hunt, then cook partridge according to this recipe.
Compound:
- partridges – 4 pcs.
- ghee – 50 g
- flour – 40 g
- black pepper – 2 g
- cumin – 1 g
- salt to taste.
Preparation:
Cleaned partridges are placed in salted water, then dipped in melted butter, sprinkled with flour, pepper, cumin and placed on a special wire mesh, fried over coals, sprinkled with flour.
Partridges are also roasted on a spit. The finished partridges are removed from the spit, placed on a dish and served together with the salad.
Partridges with cabbage
Boil three prepared partridges in a small amount of water, separate the meat from the bones. While the birds are cooking, finely chop and stew half a kilogram of cabbage.
In a duck pot, cast iron or just a saucepan, put a layer of cabbage, a few pieces of butter and a little grated cheese. The next layer will be pieces of meat, which need to be greased with sour cream. Then again cabbage with butter and cheese, then meat with sour cream. And so layer by layer. The top layer should be cabbage, covered with pieces of butter, grated cheese and crushed breadcrumbs (or breadcrumbs). Then the whole thing is put in the oven for about an hour.
Partridges stewed with red cabbage
You will need two partridges, a kilogram of red cabbage, a large onion, 100 grams of lard, salt, vinegar.
Rub the processed partridges with salt. If you like to experiment in cooking, you can add a few crushed juniper berries to the salt. I am very careful about seasonings such as juniper, ginger, cardamom, and nutmeg. It is very difficult to choose the right proportions, but if you overdo it a little, the dish you have prepared will be impossible to eat. So decide for yourself. Although it is also interesting to try, achieve different flavor nuances, and combine seemingly incompatible things.
But, let's return to our partridges. Melt the fat in a frying pan, place the birds, fry on all sides until golden brown. We take it out, cool it a little, divide each into two or four parts, put it in a pan, pour in a little hot water and start simmering. Shred the cabbage and onion, throw it over the partridges, add half a glass of water, to which we add salt, half a teaspoon of sugar, and a tablespoon of wine vinegar. Simmer until the cabbage is ready.
Sandpipers in wine
Pluck and gut the waders, cut off the heads. In a saucepan put a tablespoon of butter, 150-200 grams of finely chopped smoked lard, a finely chopped onion (you can grate it), 200 grams of champignons (if small, then whole, if large, then chop), a spoonful of water, a glass of red dry wine, a little salt and pepper. Place 10-15 waders on top. If there are fewer of them available, then reduce the amount of other ingredients accordingly. Cover the pan with a lid and cook over low heat until done.
How to cook partridge at home?
› Farming
The partridge is a small wild bird of the pheasant family.
It contains many beneficial elements for human health, including vitamin B12, which is necessary for the normal functioning of the nervous system.
Meat is dietary because it is almost 100 percent protein and contains no cholesterol.
It is absorbed by the human body much better than many other products of animal origin. Wild meat is more healthy, since their diet does not include additives and hormones to accelerate growth.
The dishes are tender and juicy. Due to its usefulness and taste, partridge dishes are very popular among culinary connoisseurs. Game will certainly decorate a holiday table or family dinner.
Many people don’t know how to cook properly and tasty, or according to what recipes. The article contains popular recipes for preparing partridge dishes with photos.
Fricassee recipe
- poultry carcasses;
- butter - 50 g;
- lemon - 1 piece;
- flour - 2 tbsp;
- onion - 1 piece;
- mushrooms - 200 gr;
- cream - 300 gr;
- egg - 2 pcs;
- salt, spices to taste.
To prepare the most delicate fricassee according to the recipe, you need to thoroughly rinse the carcass and cut it into several equal parts. In a large, heavy-bottomed frying pan, melt the butter and fry the meat until grey.
Place flour in a frying pan and fry it until yellowish in the same oil. After removing the pan from the heat, gradually add water.
After this, put the frying pan on the stove and add lemon juice and zest to the resulting sauce. Cook the sauce over medium heat. After boiling, cook for a few more minutes.
Place the bird in a layer in a separate pan and pour over the sauce. Pepper, salt and other spices to taste. Simmer for half an hour under the lid.
At this time, fry the onion in a frying pan until translucent. Place the finished product in a saucepan and fry the mushrooms cut into thin slices in a frying pan. Add to the pan 10 minutes before the meat is done.
Place the finished bird on a plate, leaving the sauce in the pan. Mix the cream with the egg yolks in a deep plate and pour into the pan. Cook the sauce for several minutes, without waiting for it to boil. To obtain the desired thickness, dilute with milk or water.
Recipe for making soup with flour
- bird;
- carrots - 1 piece;
- sweet pepper - 1 piece;
- onion - 1 piece;
- flour - 2 tbsp,
The recipe for making soup is very simple; it can be prepared in the field. It will take 1 hour to prepare the dish.
Pluck the game and peel it, remove the head and entrails.
Salt the water and cook the cleaned game for 40 minutes.
Remove the finished meat, cool and cut into small portions.
Strain the broth and place chopped vegetables except onions and poultry into it.
Cook for 20 minutes. 6-10 minutes before the soup is ready, add finely chopped onion, fried with flour.
The finished soup will look more appetizing if you sprinkle it with chopped herbs.
Recipe in fruit sauce
In this section you will learn how to cook a poultry recipe at home. Namely, how to cook game in the oven. This unusual dish with a contrasting combination of salty and sweet taste is easy to prepare.
- bird;
- ginger - 2 tbsp;
- orange - 3 pcs;
- plum oil - 2 tbsp;
- wine - 100 ml;
- honey - 1 tbsp;
- starch - 1 tbsp.
Wash the carcasses and dry them. Wash and grate the ginger to obtain juice. Squeeze the orange and mix the juice with ginger. Rub some of the mixture onto the partridges and leave for 15 minutes.
Heat the oil in a deep baking dish. Place the carcass with tied legs on the bottom. Fry until crusty.
Pour wine into the remaining ginger-orange mixture, add honey, starch and half a glass of water, salt and pepper. Pour the mixture into a deep pan and bring to a boil. Lay out the meat.
Cut the oranges into slices. Add orange slices to the partridges. Cover the dish with a lid and bake at 180 degrees for 40 minutes, periodically checking readiness and adjusting the temperature if necessary.
Recipe for cooking in a slow cooker
- bird;
- carrots - 1 piece;
- onion - 1 piece;
- sweet pepper - 1 piece;
- salt, spices to taste.
The previous section describes how to cook game in the oven. Game dishes in a slow cooker are as tasty as those baked in the oven and are extremely easy to prepare.
https://www.youtube.com/watch?v=XU4h5Sxgpgc
It is necessary to rinse the carcass and remove excess water with a paper towel. Cut into small pieces. Peel the carrots, cut into slices, and onion into rings. Cut the pepper into strips.
Place the meat on the bottom of a bowl greased with vegetable oil. Lay out vegetables in layers. Add spices and water. Cover with a lid and set the “quenching” mode. Set the timer for one and a half hours.
Recipe baked in oil
- partridge - 2 pcs;
- drain butter - 70 g;
- berries - 200 gr;
- bacon - 500 gr;
- toasted bread.
Place a piece of butter, lingonberries or other wild berries into clean carcasses. Tie the wings and legs with food thread. Wrap the meat in bacon.
Bake the dish in a hot oven (200 degrees) for about 35 minutes, periodically basting with juice. Add water and simmer until done.
Fry the bird's liver and apply to fried pieces of bread. Remove the threads from the carcasses and place the bread slices inside.
When serving, it is recommended to garnish with parsley leaves or other herbs.
Stewed in sour cream
- game;
- sweet pepper - 1 piece;
- onion - 1 piece;
- eggplant - 1 piece;
- zucchini - 1 piece;
- cabbage - 250 gr;
- carrots - 1 piece;
- tomatoes - 2 pcs;
- sour cream - 100 ml.
Sprinkle 1.5 teaspoons of salt and ground black pepper into the chopped parts of the partridge. Mix everything.
Cut the bell pepper, remove the seeds and cut into quarters. Chop the onion. Remove the stem from the eggplant and cut into squares. Repeat the operation with the zucchini.
Source: https://slavarod.ru/fermerstvo/kak-prigotovit-kuropatku-v-domashnih-usloviyah
Snipe with croutons
Fry peeled and gutted snipe in a frying pan in butter. Chop the entrails and 50 grams of salted pork fat very finely, mix with two yolks (or one egg and one yolk), salt and pepper, add a grated piece of stale loaf and a spoonful of butter. With this mixture, well mixed, spread six pieces of toasted croutons (or toast from a toaster) and put them in the oven for about five minutes. Place fried snipe and hot croutons on a plate. You can also add lemon juice.
Step by step recipe
First, let's prepare the partridge so that we only have carcasses left.
Prepare the sauce in which the partridge meat should be marinated for about 20 minutes. Mix mustard, honey, squeeze lemon juice, add spices. Mix all this thoroughly until smooth.
We will bake the dish up to our sleeves. Therefore, when the carcass has been marinated, we take it out and put it in a sleeve, tie it and put it on a baking sheet. Please note that the carcasses must be placed with their backs down. This is necessary so that the bitter juice secreted by the partridge during the cooking process does not saturate the remaining parts.
We pierce the sleeve so that the steam escapes freely.
Place the baking sheet with the future dish into the preheated oven for 25 minutes. Baking temperature 220 degrees.
After the specified time has expired. We take it out of the oven, cut the sleeve and return to the sauce in which we marinated the meat and pour it over the carcass. Place the meat back in the oven for another 30 minutes. When the time is up, you can turn off the oven, but leave the carcass for now, let it cook a little more.
You can serve the dish with any side dish; stewed vegetables or potatoes are perfect.
