A bird of the pheasant family, partridge, otherwise called “chukar”. She lives in the northern latitudes. The ptarmigan is found in the tundra in the Far North. The hunting season for partridges lasts from August to December. The weight of partridges is small, it reaches 400 grams in gray partridges and about 800 grams in white and gray partridges. And the length of the partridge carcass ranges from 30 to 40 centimeters.
Carcasses are usually prepared whole. Partridge can be fried, boiled, baked, stuffed and pickled. This is a dietary and very tender meat. When choosing this product in a store or on the market, you need to pay special attention to the condition of the bird’s skin. Since partridge meat is very low in fat, it spoils quickly. Fresh and edible poultry has an even skin color, no blemishes and an elastic structure, especially under the wings.
There are a lot of recipes for cooking partridge. Among the peoples of the north, partridge stuffed with berries – lingonberries, cloudberries or cranberries is very popular in traditional cuisine. He considers a pie with partridge meat to be an exquisite dish.
You can also use its meat as one of the ingredients in salads. To taste, partridge meat is tender with a slight sweetish aftertaste, it has a dark pink color. Male meat can have a bitter tint; gourmets especially love it.
Partridge composition and calorie content
- Caloric value 254 kcal
- Protein 18 g
- Fat 20 g
- Carbohydrates 0.5 g
- Ash 1 g
- Water 65 g
Benefits from Partridge
Even Avicenna (a Persian scientist, philosopher and physician) in his work “Canon of Medicine” pointed out the healing effect of partridge meat. Gradually, scientists, relying on the knowledge of predecessors, but using newer diagnostic methods, determined the real benefits of the bird.
Partridge meat is indicated for people suffering from obesity. The calorie content of the product is minimal, so it can be included in any meal. The composition includes special enzymes that accelerate metabolism to the limit, remove cholesterol, and improve the overall performance of the body.
Additional properties of the product: normalizes the digestive tract in case of poisoning, constipation, diarrhea; performs the role of additional stimulation of desire (increases the level of libido); normalizes the level of hemoglobin in the blood; promotes relaxation and strengthening of the nervous system; helps to treat respiratory diseases; regulates biotin levels. Biotin, in turn, regulates sugar metabolism.
People with diabetes are advised to pay attention to the ingredient and agree with the doctor on the introduction of meat into the daily diet; improves memory and enhances concentration; strengthens the blood-forming organs, normalizes their work.
No contraindications were found in partridges. Therefore, everyone can eat them with peace of mind.
Interesting facts about the partridge
- If there is a threat, partridges fall into dyskinesia – they freeze. This is a defensive reaction in which they stay until the enemy leaves.
- The normal body temperature in partridges is 45 degrees Celsius. It is maintained at this level even in winter, when the outside temperature drops to minus forty degrees.
- The meat of these birds is very popular, it is especially useful in winter. This is due to the fact that it is able to normalize the level of hemoglobin in the blood. It is also rich in vitamin B, which supports the nervous system. These facts are the reason for the increased interest in partridges.
How to choose
The best bird is the one that has just been shot. However, everyone has the opportunity to independently go hunting and shoot the game. In this case, you can agree with the hunter or gamekeeper to shoot.
When buying, you should pay attention to the places under the wings, the skin there should be delicate, without extraneous putrid odor and necrotic spots, and the state of plumage, the feather should be dry. The presence of one of these signs may indicate that the bird is not fresh. First-class hunters try not to damage the body of the bird and shoot it usually in the legs or wings if the bird is flying.
If the fraction got into the meat, then the place around the kernel should be removed, because lead could have spread there. It is quite rare to find partridges in the retail network. They are usually sold plucked and frozen, but not gutted.
If you buy such a bird, then there should not be a lot of ice on it. This is the first sign that the partridge has been frozen and thawed several times.
How to store
A freshly shot partridge should be gutted and gutted before storage. If the poultry is to be cooked in the near future, then it can be stored chilled for 1-2 days in the general section of the refrigerator, otherwise it should be frozen, where it can store its nutrients for 2-3 weeks.
Partridge in cooking
The partridge is considered a wild game and dishes from it can rightfully be attributed to delicacies. In ptarmigan, the meat is light pink and tastes little different from chicken.
The gray partridge has dark pink meat, it is one and a half to two times smaller than the white partridge.
The smallest partridge is the partridge. Its weight does not exceed 500 g, and the meat has a dark pink color and a very delicate taste. It can be distinguished from other species of partridge primarily by its bright red beak and paws.
It is best to bake the whole partridge in the oven or oven. Roasting time ranges from 40 minutes to 2 hours, depending on the hardness of the meat, which, in turn, depends on the age of the bird. The most tender meat is obtained by baking at a temperature of 150 ° C, and it will be covered with a fried crust at a baking temperature of 180 ° C. You can serve it to the table by stuffing it with potatoes with mushrooms, wild berries or apples. Because the size of the bird is small, usually the portion per person includes the whole bird.
Partridge meat is also added to salads, pies, pizza, pates and fricassee are made from it.
Some gourmet hunters cook thick soup from partridges, eat them with porridge.
INGREDIENTS FOR 4 SERVINGS
- Change composition Units
- Partridge 2
- Butter 2
- Vegetable oil 1
- Bacon 100
- Salt to taste
- Potato 400
- Pepper to taste
- Pre-process the partridge carcass, rinse it and dry it with a paper towel. Then cut the abdomen in half. Mix vegetable oil, salt and pepper. Rub the partridge with this mixture.
- We warm up a saucepan, put a piece of butter in it and fry the partridge on both sides for 5 minutes. Then put bacon and potatoes cut into wedges in a saucepan, salt to taste. Cover the saucepan with a lid and cook in the oven for about 30 minutes.
- Before serving, sprinkle the finished dish with fresh herbs.
Enjoy your meal!