Bake partridge. Cooking partridge in the oven: baking technology and the most delicious recipes. Stewed partridge with potatoes

Partridge can be prepared in many ways. Partridge meat is suitable for soups, roasts are made from it, stewed, fried and added to salads.

Meat of keliks has a delicate and pleasant taste, and is a traditional treat in many countries of the world.

Partridge recipes

Chukar carcass soup

You will need:

• 2 medium poultry carcasses,
• 3 bulbs
• 1 medium sized carrot
• 70 g vermicelli,
• 175-240 g wild mushrooms,
• A little dill, parsley and onion,
• A few bay leaves, black peppercorns,
• Ground black and white pepper to taste,
• Salt.

Preparation:

Rinse the chukar carcasses thoroughly. Put the game in a three-liter saucepan with a thick bottom, pour water and put on medium heat. How long to cook depends on the size of the game. On average, after the water boils, the broth is kept on fire for about 50 minutes. After boiling, add half the chopped carrots, onion and salt. The onion can be pre-cut, or you can put it whole. When the meat becomes easy to separate from the bones, remove the bird carcasses from the broth. Cut the meat into portions. Strain the broth and put on low heat. Wash and finely chop the mushrooms, after 10 minutes add them to the pan. Simmer for about 13-15 minutes. Next, add the remaining carrots, and after another 5 minutes - noodles, spices and meat. Simmer the soup over low heat for about 15 minutes. Chopped greens are added after turning off the heat. Before serving, let the broth sit for no more than 20 minutes. For decoration, you can put chopped boiled quail eggs on the bottom of the plate.

To prepare the salad you need to take:

• 2 partridge carcasses,
• 2 medium potatoes,
• 2 large cucumbers,
• 2 green apples,
• 6 quail eggs,
• Fresh juice of half a lemon
• A third of a teaspoon of powdered sugar,
• A few juniper berries
• Spices.

Preparation:

Place the game carcasses in a bowl, add boiling water and place over medium heat. Bring to a boil, constantly skimming off the foam. Crush the juniper berries with a fork and add to the meat along with the salt. Simmer until done. Allow the meat to cool, dry and cut into strips. Potatoes are boiled in their skins in lightly salted water. Once ready, it is peeled and cut into cubes. Peel cucumbers and apples and cut into even cubes. Boiled eggs are cut into 4 parts and sprinkled with lemon juice. Mix everything, add a little salt and black pepper. You can dress the salad with homemade mayonnaise, yogurt or olive oil. Powdered sugar is added before seasoning.

How to cook partridge meat stewed with fruit at home: Rinse 4 game carcasses thoroughly under running water, wipe with a clean and soft cloth. Rub generously outside and inside with coarse salt and black pepper. Tie the wings and legs. Fry on all sides in a small amount of any vegetable oil. For flavor, you can add a little fresh rosemary and thyme when roasting.

Add 4 tbsp to the meat. heated cognac. Everything is set on fire, and when the flame subsides, add 2 tbsp to the resulting sauce. flour, half a glass of freshly squeezed orange juice and dry white wine, as well as 3 tbsp. blackcurrant jam. Mix everything well, bring to a boil and reduce heat. Partridge meat is covered with white grapes and cherries, and orange slices. The oven is heated to 210°, and the game is placed in it for half an hour. The meat is periodically poured with sauce so that it does not dry out. Before serving, you can add some black and red pepper to the sauce.

To prepare this tasty and unusual dish you need to take:

• 7 medium game carcasses,
• About 130 g butter,
• A glass of dry white wine,
• Spices,
• A glass of broth, it is better to use vegetable broth,
• A few garlic cloves
• 2 medium onions,
• 2 carrot roots,
• 350 g lentils.

Partridge recipe:

Rinse and dry the carcasses well, rub generously with a mixture of salt and black pepper. The legs and wings of the bird can be tied with thin gauze tape. Cook over medium heat in a heavy-bottomed saucepan or Dutch oven. Cut one carrot and one onion into cubes and add to the meat along with the butter. When the carcasses are browned, pour in the wine and turn up the heat. When the wine has completely evaporated, add broth. Cover the pan with a lid and simmer over very low heat.

To prepare the sauce, you need a saucepan in which lentils and carrots, onions, and garlic cloves cut into thin strips are poured. Spices are also added there. Pour water over everything and cook over very low heat for about 2 hours. Grind the finished lentils and vegetables through a fine sieve. Then half the sauce from the pan is mixed with the resulting puree, put on a slow fire for 8 minutes. Ready game carcasses are laid out on top of the mashed potatoes on a dish, and poured over with the remaining sauce.

Dishes from world cuisines

A tasty and popular dish of French cuisine - partridge fricassee - is easy to prepare.

Have to take:

• A couple of poultry carcasses
• About 65 g butter,
• 35 premium flour,
• A little fresh thyme
• A couple of sprigs of parsley
• Bay leaf,
• About 500 ml turkey broth,
• 7 large onions,
• About 300 g of fresh forest mushrooms,
• Juice and zest of half a lemon,
• 2 yolks,
• 4 tbsp. l. milk,
• 8 tbsp. l. cream,
• Spices.

How to cook:

In a small frying pan, melt half the butter. Cut the game into 4 parts, put in oil and fry over low heat for about 5-6 minutes. Remove from the pan and set aside on a platter. In the remaining oil, simmer the flour until golden brown. Remove the pan from the heat and slowly pour in the broth. Add lemon juice and grated zest. Put on fire. Bring to a boil, stirring constantly. The sauce should simmer for a minute on the lowest heat.

Place the game meat into a saucepan, pour over the sauce, and sprinkle with chopped herbs. Cook over medium heat for about 25-35 minutes. Melt the rest of the butter and fry the finely chopped onion. Using a slotted spoon, transfer the prepared onion to the bird. Fry mushrooms in the same oil. They are added to poultry meat 10 minutes before cooking.

The prepared game meat with mushrooms is placed on a dish. Fat is collected from the broth and boiled until the volume is reduced by half. Cream and yolks are mixed with a few spoons of sauce. Add to the pan and simmer for about 4 more minutes, stirring occasionally with a wooden spatula. If the sauce is very thick, add milk. Partridge fricassee is served with lemon slices, black and red currants and fresh herbs, and poured over with plenty of sauce.

Chukar meat stewed with garlic in Hungarian style

For this recipe you will need:

• Two small game carcasses,
• A kilogram of tomatoes and sweet peppers,
• big onion,
• Large head of garlic
• A little vegetable oil
• A glass of dry white wine or vegetable broth,
• Spices.

Preparation:

Start by preparing a mixture of a tablespoon of oil, ground paprika, black pepper, salt. Rub the mixture generously onto the game carcasses. Leave for 45-60 minutes. Bake the sweet pepper in the oven, peel and finely chop. Pour boiling water over the tomatoes, leave for 2-3 minutes, then peel, chop and overcook with pepper over low heat.

The chukar meat needs to be fried on all sides in a frying pan. In the same oil, fry the chopped onion and garlic. Season the vegetables with salt, add half the tomatoes and pepper. Place the chukar meat on them. Cover with the other half of the vegetable mixture. Pour in broth or wine. Simmer over low heat for an hour, covered.

Sprinkle the finished meat with chopped parsley, cilantro, basil, dill and onion. As a side dish, you can serve boiled new potatoes or rice, fresh lettuce, couscous.

To prepare this bird you need to take:

• 4 carcasses of chukars,
• Butter - about 85 g (can be replaced with pork fat),
• Premium wheat flour - 3 tbsp.,
• White wine - 2 glasses,
• A quarter glass of port,
• 2 sweet red peppers,
• 2 large sweet oranges,
• 2 heads of garlic.

Preparation:

The game is washed well and rubbed with salt and black pepper. Stand for 40 to 70 minutes. Melt butter or fat in a frying pan and fry the carcasses in it until an even golden crust appears. Add flour to the butter and mix well. Wine and port are poured in a thin stream. Add water so that it covers most of the carcasses. Then add finely chopped red pepper and cover with a lid. Simmer over low heat for 25-35 minutes.

The orange zest is grated on a fine grater and mixed together with crushed garlic cloves. The mixture is placed in hot water and boiled for 3-4 minutes. The water is drained. Pour two glasses of clean cold water into the zest and garlic and bring to a boil. Leave on high heat for 8-10 minutes. Then pour in the sauce, the juice of two oranges, and simmer for about 20-23 minutes. Place the finished meat on a dish and pour over the sauce. Partridge is served with boiled potatoes, bulgur or wild rice. Good to use as a side dish in vegetable salads.

This dish is prepared from:

• Two carcasses of chukars,
• 65 g butter,
• 4 pieces of bacon,
• Juice of half a lemon
• A small amount of wheat flour,
• 2 slices bread crumb,
• Garlic, salt,
• Black, white and red pepper.

Preparation:

Melt the butter in a small saucepan, add lemon juice and spices. Carcasses are not washed before cooking, but are thoroughly wiped with a damp, clean cloth. Place in the same saucepan with the backs facing down. For a pleasant sourness and aroma, you can add red currants, lingonberries, blueberries or cranberries. Wrap the breasts, wings and legs of the bird in bacon. Simmer in a well-heated oven for about 45-55 minutes. It is recommended to periodically baste the meat with the resulting sauce. 10 minutes before the carcass is ready, remove the bacon, pour over the sauce, sprinkle with flour and place on a baking sheet with the back down.

Lightly fry pieces of white bread together with game liver, place on a hot dish, greased with garlic and lemon juice.

Cut the finished game into portioned pieces and place bread slices on top. You can serve salad leaves, boiled vegetables, rice or couscous as a side dish.

Partridge cooked with savoy cabbage

Another French way to cook game in a tasty and unusual way. Cooking does not take much time and is not difficult. Required ingredients:

• 4 partridge carcasses with a total weight of about 2.5 kg,
• 100 g of lard with pronounced layers of meat,
• A kilogram of savoy cabbage,
• 5 tbsp. ghee,
• A couple of medium onions and the same amount of carrots,
• Spices.

How to cook:

Rinse the game and dry it. Rub with a mixture of salt, cloves, pepper, turmeric, marjoram and paprika. Heat 2 tablespoons of oil in a small saucepan and fry the birds. Add a little water, close the lid and simmer for 12-16 minutes. Chop the onion and cabbage and place in a saucepan with a teaspoon of marjoram, salt and pepper. Pour in 4-5 tablespoons of water and simmer over low heat for about 20 minutes.

Cut the game along the back. Finely chop one onion and carrot and fry with lard. Preheat the oven to 180-200°. Put the game on a baking sheet, on top - the vegetable mixture, pieces of bacon and savoy cabbage. Pour over the sauce. Cover the partridge with savoy cabbage with foil and cook for about 40 minutes.

Partridges in Chinese

For this unusual but tasty option for preparing game, you need to take:

• Chukar meat - about a kilogram,
• 4 tbsp light soy sauce,
• 2 tsp starch,
• 3 medium carrot roots,
• 4 small white onions,
• chili pepper,
• 5 tbsp. sesame oil.

Preparation:

Rinse the game well, separate the meat from the bones and cut it into thin strips. Place in a bowl, add sauce and starch mixture. Mix. Leave in the marinade for 45-60 minutes. Finely chop the vegetables. Rinse the chili under running water, remove grains and chop. Heat a couple of tablespoons of oil in a saucepan with a thick bottom. Add the poultry and fry for about 8-10 minutes. Then remove the pan from the heat and fry the onion, chili and carrots in the remaining oil. Add game. Fry, stirring constantly, for about 5 minutes. Served with fluffy rice and soy sauce.

Chukar meat with sour cream

You need to take a couple of partridge carcasses, 3-4 tablespoons of vegetable oil or about 100 g of butter, 350 g of fat sour cream, several sour apples, fresh herbs, spices to taste. Preparation begins with washing the carcasses and rubbing them with a mixture of salt and various peppers. A little lemon juice can be poured into the abdomen. Grate the apple and carrots on a coarse grater and place inside the bird. The legs are turned over backwards and tied together with the wings with culinary thread. Preheat the oven. Grease a baking tray with oil, place the carcasses on it belly up. Simmer for an hour. During this time, you need to turn it over several times and grease the game well with sour cream. 10 minutes before being ready, brush the bird with a mixture of sour cream, garlic and chopped herbs.

Chukar carcasses baked in a sleeve

Ingredients: a couple of chukar carcasses, 3 tbsp. flower or linden honey, 2 tbsp. mustard seeds, lemon juice and spices. Prepare a mixture of mustard, honey, lemon juice and pepper. Rub the game generously with it. Place the partridges in a special baking bag and place them belly side up in the roasting pan. Cook in a well-heated oven for about an hour.

Details

Partridge meat is a very healthy product and occupies one of the first places in cooking. However, you need to know how to prepare it correctly so that all the beneficial properties are preserved. Today we will tell you how to properly cook partridge in the oven, thereby you will please both family and friends. We offer you some interesting recipes, consider and choose the one you like.

Partridge with fruit in the oven

Required ingredients:

• partridge – 4 pcs.;
• blackcurrant jam – 2 tbsp. l.;
• seedless grapes - ½ cup;
• orange – 3 pcs.;
• cherry – ½ cup;
• butter – 4 tbsp. l.;
• cognac – 3 tbsp. l.;
• flour – 1.5 cups;
• orange juice – 100 ml;
• dry white wine – 100 ml;

Cooking process:

First, we pluck the partridges, gut them, wash them thoroughly, and dry them with napkins. Then rub with ground black pepper and salt, tie the legs and wings with thread.

Lightly heat the cognac and pour it over the partridges, set it on fire and let the cognac burn out completely. Separately, combine orange juice with wine and jam, add flour and stir. Let the sauce simmer.

During cooking, be careful not to burn the meat and add juice if necessary. Place the finished dish on a plate and serve with your favorite side dish.

Partridge in foil in the oven

Required ingredients:

• partridge – 1 pc.;
• lard – 4 pieces;
• butter - 2 tbsp. l.;
• garlic – 1 clove;
• ground black pepper and salt - to taste.

Cooking process:

We clean and gut the partridge, rinse thoroughly and rub with salt, ground black pepper and garlic passed through a garlic press. Melt the butter in a frying pan and fry the partridge on both sides until crusty over high heat.

Divide the foil into two large squares, put slices of bacon, and a piece of partridge on top and cover with bacon. Wrap tightly and place on oven rack or tray.

Bake the partridge at 200 degrees for 15 minutes. After the time has passed, unwrap the meat and serve with a side dish and fresh vegetables.

Juicy partridge in the oven

Required ingredients:

• partridge – 4 pcs.;
• bacon - 4 plastics;
• butter – 50 g;
• shallots – 1 pc.;
• white bread - 4 slices;
• thyme – 4 branches.

Ingredients required for the sauce:

• vegetable oil – 1 tbsp. l.;
• butter – 1 tbsp. l.;
• shallots – 1 pc.;
• bay leaf – 1 pc.;
• thyme – 1 sprig;
• chicken broth – 600 ml;
• boiled beets – 50 g;
• black currant – 50 g;
• redcurrant jam – 1 tbsp. l.

Cooking process:

First, let's prepare the sauce. Combine vegetable oil and butter in a saucepan. Wash the peeled and gutted partridges and fry in oil for about five minutes on both sides.

Then pour in the chicken broth, add chopped shallots, thyme, bay leaf and salt. Reduce heat and simmer for one hour.

After the time has passed, transfer the game to a plate and strain the broth. Bring the broth to a boil again, add boiled grated beets, black currants and jam. Boil the sauce for five minutes. Salt and pepper to taste.

Now combine 50 g of butter with thyme, salt and chopped shallots. Rub the mixture onto the partridges and wrap them in thin slices of bacon. Place in a container and place in the refrigerator for one hour.

After an hour, grease the slices of bread with butter and place the partridges on top. Place on a baking sheet and bake for fifteen minutes. After a while, remove the toasted bread and cook the partridge until golden brown.

Serve the game on a piece of bread with fresh vegetables.

Enjoy your meal.

If your spouse went wild boar hunting and brought back partridges and now you don’t know how to cook them, don’t worry, I’ll share with you right away two recipes their preparations.

Like any game, partridges require additional processing. So, they are good to cook with aromatic herbs, marinate in wine or vinegar, and in addition they need to be simmered for quite a long time. But despite all these efforts, partridges, like any game, can retain a hint of their specific smell. By and large, this is normal - what kind of game is she if she doesn’t smell like nature. 😉

My first recipe- “elegant”, which you can easily prepare for the New Year’s table or for any other holiday. To prepare it you will need chestnuts and mushrooms, better porcini or a mixture of different mushrooms.

Second recipe more "spartan" but still delicious. It is prepared with wine and aromatic herbs.

If you have a lot of partridges and all the ingredients are available, try both methods of preparing them.

1st Recipe

cooking method

Wash and score the chestnuts with a sharp knife, place in a pan of cold water and cook for about 30 minutes. Try, if they are soft, then quickly peel them (still warm and damp) from the outer peel and inner film. (Read for tips on how to cook chestnuts).

Peel the mushrooms and cut them into slices.

Wash the grapes, separate the berries and cut them in half, removing any seeds.

Cut the bacon into thin slices.

Wash the sage leaves.

Heat a ball of butter in a saucepan, add bacon and mushrooms. After 10 minutes, add the grapes and chestnuts (you can cut the chestnuts in half or into 4). Pour in dry white wine, also add a couple of glasses of water and boil for about half an hour, stirring.

Separate approximately half of the mixture and finely chop with an immersion blender. Place the resulting puree back into the saucepan, mix well, adjust the salt and sprinkle with ground black allspice.

Tackle partridge.

Preheat the oven to 200 degrees. Wipe the peeled, burnt, washed and dried partridge outside and inside with salt and ground black allspice. Place a couple of juniper berries and a couple of sage leaves inside each one. Wrap each partridge in suet leaves and secure them with twine.

Place the partridges on a roasting pan coated with butter. Arrange the remaining juniper berries, flatten them first and place in the oven.

During cooking, turn the partridges a couple of times, basting with the juices that come out. After 20 minutes you can start checking for readiness.

Remove the cooked partridges from the oven, place on a serving plate and garnish with the prepared chestnut and mushroom sauce/garnish.

Partridge with chestnuts and mushrooms ready!

2nd Recipe

Hunting partridges

cooking method

Cut the processed partridges in half and fry in a saucepan in olive oil with finely chopped onions and carrots.

Add salt, sprinkle with black pepper, add rosemary, sage and a clove of garlic.

Cook until the partridges are tender, pouring a little broth over them. Cooking time is about 30-40 minutes.

Remove from heat and set aside the partridge pieces. Add breadcrumbs, squeezed lemon juice and grated lemon zest to the remaining gravy in the saucepan (rub only the yellow part as the white gives bitterness), pour in the red wine and the remaining broth. Mix well and put back on the fire.

Bring to a boil.

Place partridges in this gravy and cook for another 10 minutes, turning occasionally.

Hunting partridges ready! Serve them hot

Feathered game on the table in itself creates a feeling of feasting. It doesn’t matter how the precious bird came to you, from the hands of a hunter or from the meat department counter, your task is to skillfully prepare a dish from it and maximize the taste of the product.
Housewives look at a fresh partridge (at least thawed from a store) with distrust - a light carcass with a characteristic spirit of game...

But once you try its well-spiced, juicy and exceptionally tender meat, you will certainly want to enjoy it more than once. Find out proven ways to bake partridge in the oven and get started!

Roasting technology for game (partridges)

Cooking this type of meat is not difficult: it is usually fried in a frying pan or in a low saucepan, but it is best to try frying the bird on a baking sheet in the oven. The heat that hits the meat from all sides, especially from above, quickly penetrates it and does not dry it out; moreover, you can bake a special side dish on a baking sheet, which will burn in a frying pan.

The rules for cooking partridge in the oven are simple:

• start baking with the back facing down so that the bitter juice from the back comes out onto the baking sheet without flooding the rest of the meat;
• Half a kilogram partridges in the oven will be completely ready in 1 hour, then you need to take them out or turn off the heat;
• never use foil for baking game - in it it simply cooks in its own juices, and then it will taste bitter;
• Every 10–15 minutes, the bird should be basted with rich sauce, meat juice or oil to prevent the meat from drying out.

Game birds in our kitchen are never cut into pieces before cooking. Therefore, baking a whole carcass is practically the only correct method from a technological point of view.

You will need a rimmed baking tray or sheet pan and an oven thermostat.

Five of the best baked partridge dishes

Please note that each recipe for partridge in the oven contains ingredients that are similar in purpose, but completely different in sound. The sourness necessary for any game is either citrus, sour berries and fruits, or wine, or our favorite sour cream.

The spicy and pungent taste is provided by the obligatory freshly ground black pepper for game, bay leaves, Mediterranean and our garden herbs, and spicy sea salt. As a marinade that speeds up cooking, try the recipe for mustard with honey.

Do not forget that it is easy to dry out game during cooking, so make sure that the heat is not too strong, and constantly lubricate the surface of the bird with some kind of fat.

Partridges in Greek

Ingredients:

• ? lemon;
• 2 partridges;
• 200 g lard with streaks;
• 2 tablespoons olive oil;
• Fresh herbs (small bunch):
• Oregano:
• Thyme;
• Rosemary;
• Parsley;
• Dried bay leaf 4 pcs.;
• 2 cloves of garlic;
• Black pepper and salt to taste.

Preheat the oven to 180°C. Wash the birds and dry with a towel, rub with half a lemon and a mixture of salt and pepper. Place the rest of the spices in the bellies. Wrap each with thin slices of lard and drizzle with olive oil. Grease a baking tray with oil and place the partridges back down.

Place in the oven on the middle shelf for 1 hour. During this time, pull out the baking sheet three times, the first time to turn the birds onto their breasts, and twice more to baste with olive oil and the juices released from the baking sheet.

We determine readiness by piercing the meat with a thin, dry knife in the thickest place - under the pressure of the knife, clear juice should stand out. Remove, cut into pieces and serve hot or cold with parsley and lemon wedges.

Partridges in Staroselsky style

Ingredients:

• 
  2 partridges;
• 4 oranges;
• 200 g cherries;
• 100 g steamed light raisins;
• 1 glass of white wine;
• 4 tablespoons butter;
• 2 tablespoons of vodka;
• 1 tablespoon honey;
• 1 teaspoon starch;
• salt, black pepper.

Squeeze a couple of oranges into juice and finely remove the zest from the peel with a grater. Marinate washed and dried birds in a mixture of juice, zest and black pepper for 30 minutes. Tie the legs and wings tightly with thread to prevent them from burning in the oven.

On a baking sheet in the oven at 220°C for 20 minutes, fry the carcasses on all sides, turning them every 4-5 minutes in butter. Cook, reduce the heat and pour the reserved juice over the birds from time to time, hold for another 30 minutes.

Prepare the sauce. Set the vodka on fire in a saucepan; when it burns out, add the remaining orange marinade, wine and honey, and simmer quietly for about 3 minutes. Dissolve the starch in? glasses of cold water and pour, stirring into the saucepan. Brew the sauce with starch and boil for another 2 minutes until transparent.

Remove the baking sheet with the partridges, add salt to taste, pour over the sauce, sprinkle with cherries and raisins and place in the oven for another 10 minutes, reducing the heat to low.

Serve hot with remaining two orange slices.

Partridges “Turgenevskie” in sour cream

Ingredients:

• 2 partridges;
• 150 g butter;
• 400 g fat sour cream;
• 1 carrot;
• 1 Antonov apple;
• celery leaves;
• parsley;
• salt, black pepper, lemon juice.

Clean and dry the bird, rub it with coarse salt, pepper and lemon juice, pour a little juice into the belly, and add coarsely grated carrots and an apple. Turn the legs back and fasten them with thread with the wings.

Place the cubed butter on a baking sheet. Place the carcasses back down and place the baking sheet in the oven, heated to 220°C for 1 hour. During this time, open the oven several times to turn the partridges over and brush the drying areas with sour cream and rendered juice and butter.

10 minutes before cooking, cover the meat with chopped herbs and generously pour the remaining sour cream. Serve hot or cold.

Partridges in honey-mustard sauce in the sleeve

Ingredients:

• 2 partridges;
• 3 tablespoons honey;
• 2 tablespoons mustard seeds;
• lemon juice;
• salt, black pepper to taste.

Generously coat the prepared carcasses with a sauce of honey, mustard, salt, pepper and lemon juice. Place the birds in a roasting bag and place them back down on a dry baking sheet or sheet. Tie the ends of the sleeve with thread, leaving gaps for steam to escape. Place the baking sheet in the oven at 220–240°C for 20 minutes.

Turn the carcasses over onto the breasts, being careful not to tear the sleeve or allow the sauce to leak. After another 30 minutes, turn off the oven, but leave the meat to cool in it for about half an hour. This dish is best served completely cooled, with a side dish of stewed spicy vegetables (carrots, celery and parsley roots, parsnips), pasta, and steep wheat porridge.

Partridge with garlic and sesame paste

Ingredients:

• 2 partridges;
• 20 g vegetable oil;
• 100 g sesame paste;
• 3 cloves of garlic;
• 1 tablespoon each of flax and sesame seeds;
• coarse sea salt;
• lemon juice.

If you are unable to purchase sesame paste, prepare a homemade version: grind half a glass of sesame seeds in a coffee grinder or blender and mash with sesame oil to the consistency of thick sour cream, leave for a day in a cool place.

Process the partridge before baking, being careful not to damage the skin. Crush the garlic, mix it with lemon juice and rub the carcasses with it, putting a little in the belly. Sprinkle the bird with sea salt, but do not over-salt it.

Coat the breast and thighs with sesame paste, place the back on a baking sheet with butter and place in the oven at 180°C for 1 hour 10 minutes. After a while, turn the carcasses on one side, and after another time - on the other. If the paste starts to slide off the breast, scoop it up with a tablespoon or spatula and place it back on the thick parts of the bird.

Do not overdry the meat: if a puncture with a knife indicates clear juice, turn off the heat and keep the meat in the oven for another 15 minutes, then serve with slices of lime or lemon, boiled rice, or wheat porridge.

Oranges in the oven may well decorate your holiday table. Oranges will give the meat a slightly unusual, but incredibly attractive taste. Fragrant, juicy meat soaked in orange juice will surely appeal to many.

Ingredients:
- whole piece of meat, pork – 1.2-1.4 kg,
- garlic – 4 cloves,
- fresh oranges – 3 pieces
- table salt, pepper,
- thyme, rosemary, oregano - optional.

Preparation:
1. We will bake the pork in one piece, so choose good flesh without veins. Rinse a piece of meat with cold water and pat dry with a towel.

2. Peel the garlic from the hard peel and cut into slices.

3. Oranges should be peeled and cut into not too thin slices.

4. We have prepared all the ingredients, let’s move on to further actions. Rub a piece of pork with table salt and season with a mixture of thyme, rosemary and oregano. Make oblong cuts in the meat in several places and insert garlic slices into them.

5. Line the entire baking sheet with one layer of baking foil and place orange slices on it so that there are no gaps between them. Place a piece of pork seasoned with spices and garlic on the orange layer, and place the remaining orange slices on the meat.

6. Carefully wrap the pork and oranges in foil and seal well. Add a little water to the baking sheet and place in the oven.

7. It will take about 1 hour to bake this dish. Oven temperature – 200 degrees. After an hour, pierce the meat with a knife; it should go in easily, and the juice that flows out of the pork when pierced should be clear. If everything is like this, then the dish is ready.

If you want to choose the right partridge carcass for culinary purposes, you should look under the wing of the bird. In young individuals, the skin under the wing is soft and elastic. If you notice any greenish spots, it is better to refrain from purchasing such a product.

Partridges are often sold frozen. This means that you will first need to defrost the bird, wash it and gut it, and only then start preparing some kind of dish. As for the plumage, it is recommended to remove it along with the skin. But the bird’s head is usually not cut off, but simply hidden under the wing. But the eyes, crop and paws must be removed.

The best accompaniment for partridge dishes will be delicious marinades and sauces with the addition of various berries and herbs. You can also use table vinegar with spices and garlic for these purposes.

Partridge in the oven

Ingredients:

Several poultry carcasses
4 tbsp. spoons of vegetable oil
4 tbsp. spoons of butter
thyme
Bay leaf
shallot
1 tbsp. spoon of red currant jelly
50 g grated beets
bacon
bread

How to cook partridge in the oven:

Carcasses should be marinated before baking. To create the sauce, mix vegetable oil and butter and heat the resulting mixture.

Then pour it over the partridges and fry for 10 minutes. Add thyme and bay leaves to the bird, as well as shallots. Turn the heat down to low and cook the partridge for about 40 minutes.

After this time, set the carcasses aside and carefully strain the broth. After this, add red currant jelly and grated beets to the broth.

Boil the mixture and after a couple of minutes remove the pan from the heat. Mix the butter with salt and thyme, and then rub it into the partridge.

Carefully wrap the carcasses in thinly sliced ​​bacon wraps and marinate in a cool place for 90 minutes. Place slices of bread, greased with butter, on a baking sheet, and place marinated partridges on top.

Bake the bird in the oven preheated to 180°C for about 20 minutes. Then the bread will need to be removed, and the carcasses should be cooked further until golden brown.

Place the finished partridges again on toasted bread, pour over the sauce and serve.

Partridge in Spanish

How to cook partridge in Spanish:

1. You can cook without pre-marinating. To begin, the carcasses should be washed and gutted, cut in half and fried in butter until a light golden crust forms.
2. Then remove the bird and place it in a deep pan. Remove the zest from the oranges and divide them into slices. The seeds will also need to be removed.
3. Place orange slices and some grapes in the bowl with the partridges. After this, pour everything with the juice released during the process of frying the partridges, and sprinkle with chopped orange zest.

Cover the dish with a lid and place in a preheated oven. The dish should cook for 7-10 minutes. The result is a savory partridge with a hint of exotic fruit.

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