Recipes for preparing partridge dishes and the benefits of meat

1. Description
2. Meat Do they eat partridges?
3. Taste
4. Beneficial features
5. Possible contraindications
6. Chemical composition and calorie content

Partridge meat contains many useful substances, its regular consumption benefits the body.
It is especially recommended for sports nutrition, as well as for people whose activities involve physical activity. Partridge has a lot of protein and low cholesterol, it is easily digestible. Partridge is considered a dietary product, therefore it is recommended for many types of diets and even for some disorders of the gastrointestinal tract. There are no contraindications for use, except for individual intolerance.

Description

Wild partridges

The partridge is an ancient bird; it has existed for several million years, so even our very distant ancestors ate it. The appearance depends on the subspecies, most often its feathers are light and dark gray in color, with reddish-brown sides.

Often found in fields and meadows adjacent to forests, it spends most of its life on the ground and runs quickly. It flies very rarely, only in case of danger, sometimes it flies into trees for food. It was brought to the USA and Canada by people, but had not been found there before.

Partridges are divided into 3 species and more than 15 subspecies; they differ in plumage color, size and habitat. There are subspecies that live in constant cold conditions, for example the white partridge.

Purchase of the first specimens

When the poultry house or aviary is ready, the time will come to buy the first partridges for breeding. The most common and profitable option is to buy 4-6 pairs of adult birds (that is, 12 adult birds) from a trusted breeder, in a large farm or at a poultry farm. For these purposes you will have to spend up to 15 thousand rubles.

Do not buy birds from sellers with an unclear reputation or at a “bird market” - the individuals may turn out to be sick. It is better if the breeder can show you health certificates of the animals and even give some guarantees (which is highly unlikely). Make sure that the partridges you buy are kept in good conditions and look healthy and well-fed.

There are other options for purchasing the first members of the herd - for example, buying chickens or even eggs for hatching chicks in an incubator. These options are likely to be cheaper, but they are much more risky, so they are only suitable for those who already have experience in poultry farming. In addition, they will require even more time. It is better for beginning farmers to purchase several pairs of adult partridges.

When the poultry house or aviary is ready, the time will come to buy the first partridges for breeding.

What to look for when purchasing your first specimens for breeding

There are several signs that will help a novice poultry farmer understand whether the birds he is purchasing are healthy.

1. A clean and well-groomed appearance ensures that the birds were kept in comfortable conditions. There should be no bald spots or bald spots on the body, especially wounds and ulcers.
2. The skin under the feathers should not be yellow - this is a sign of liver problems. It's good if the skin is pink and elastic.
3. Check whether the bird or the enclosure where it was kept shows signs of intestinal infections (sewage).
4. The keel (growth on the sternum) should be even. Deflections may indicate rickets.
5. The partridges behave cheerfully. Drowsiness indicates that the partridge is sick.

Meat

Plucked partridge carcasses

Partridge meat resembles chicken, but its taste is richer and more concentrated. The color is pinkish, sometimes light, sometimes dark, depending on the subspecies and time of harvest. Partridge is a fairly common game bird and is loved for its versatility in preparation and nutritional value.

Suitable Products

Arctic partridge in pere s/m

700 rub. for 1 piece (retail)

Packaging: 600 g, stretch film

Order

Do they eat partridges?

People who are far from hunting sometimes have the question of whether it is possible to eat a wild duck. The answer lies in the history of the origin of any poultry. Once upon a time, man learned to eat the meat of wild animals. Bringing wounded back from hunting, he tried to nurse and tame them. In the process of evolution and work to improve qualities, today's pets appeared. The wild mallard became a domestic duck.

Partridges were the very first rotisserie chickens, because their history of existence goes back millions of years. Partridge can be eaten in the same way as regular chicken; restrictions apply only to rare cases of individual intolerance.

Partridge recipes

Partridges with cabbage under cranberry jelly

This dish not only tastes delicious, but also looks very beautiful on the plate...

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Fried partridges with funchose garnish

This oriental-inspired recipe is a little troublesome due to the list of ingredients, but fun...

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+ Other partridge recipes

Taste

Stewed partridges with vegetables

The taste is most reminiscent of regular chicken, only without the pronounced taste of chicken fat. Some gourmets find similarities with quail and even domestic chickens. Depending on the diet, the meat can change its aftertaste from sweet to slightly bitter.

Beneficial features

Partridge is recommended for use by patients with anemia, as it has a high iron content. Regular consumption of its meat helps normalize the level of hemoglobin in the blood. The zinc it contains increases libido and improves hair and nail growth, and is also good for the skin.

Possible contraindications

The only limitation is individual intolerance.

Chemical composition and calorie content

Partridge salad with walnuts

Partridge meat contains useful substances:

• B vitamins, vitamin A, E, PP, H;
• Microelements: iron, manganese, chlorine, sulfur, zinc, fluorine, copper;
• Macroelements: calcium, sodium, potassium, sulfur, phosphorus, magnesium.

Calorie content 245-255 Kcal per 100 grams. Protein content 18%, fat 20%.

The nutritional value

Vitamins

• Choline 70 mg
• PP Vitamin PP (NE) 6.488 mg
• H Vitamin H 3 mcg
• E (TE) Vitamin E (TE) 0.5 mg
• B12 Vitamin B12 2 mcg
• B9 Vitamin B9 8 mcg
• B6 Vitamin B6 0.4 mg
• B5 Vitamin B5 0.5 mg
• B2 Vitamin B2 0.2 mg
• B1 Vitamin B1 0.1 mg
• A (RE) Vitamin A (RE) 40 mcg
• PP Vitamin PP 3.5 mg
• A Vitamin A 0.04 mg

Macronutrients

• Sn Tin 75 µg
• Ni Nickel 10 mcg
• Co Cobalt 7 mcg
• Mo Molybdenum 12 mcg
• F Fluorine 63 mcg
• Cr Chromium 10 mcg
• Mn Manganese 0.035 mg
• Cu Copper 180 mg
• I Iodine 7 mcg
• Zn Zinc 3 mg
• Fe Iron 3 mg

Processing partridge

Partridge carcasses

There are several different pre-processing methods, all of which boil down to the following steps:

1. Plucking
2. singeing
3. Gutting
4. the washing up
5. Cutting

Sometimes the bird is not plucked, but the skin and feathers are removed immediately. This method is suitable for those recipes where skin is not used. In this case, all that remains is gutting, washing and cutting. There are hunting recipes where the bird is only gutted, coated with clay and baked whole in a fire.

How to pluck at home

To pluck a carcass, you need to dip it in a container of hot water for a few seconds; sometimes boiling water is used. When plucking, you need to pay very close attention to the areas under the wings and on the inside of the carcass.

You cannot keep the bird in hot water or boiling water for too long; 10-15 seconds is enough.

How to cut correctly

Some recipes require cutting the carcass into pieces, for example, for stewing in pieces like chakhokhbili. The easiest way is to cut the partridge in half along the ridge and divide it into two parts: breast and back, or into three parts: breast, back and legs. Usually the carcass is cooked whole, so it looks much more appetizing.

How to store

Dressed poultry is stored in the refrigerator for 2 to 7 days at a temperature of +3+6 °C. You can increase the shelf life by sprinkling salt on a carcass cut into pieces. Carcasses are stored in a freezer at −18 °C for 3 to 6 months.

HOW TO GUTTER A POULTRY

With the left hand they pull back the skin on the crop and behind, at the neck, with the right hand they carefully cut the skin so as not to cut the crop. Through the resulting hole, the crop, esophagus and larynx can be easily removed. You can also cut off the head, cut the skin on the neck, pull it back and, tearing the film protecting the goiter, pull out the goiter, esophagus and larynx. After this, the skin pulled back from the neck is pulled off, the neck is pulled out somewhat and cut off. If the crop, esophagus and larynx are properly removed, it will be easier to then gut the abdominal cavity.

After the first operation, carefully so as not to damage the intestines, the abdomen is cut. The right hand is inserted into the hole and the contents of the abdominal cavity are carefully separated from the walls, placing it on a sheet of paper. First of all, you need to find the gallbladder and cut it out along with the greenish piece of liver adjacent to it. Only after this the liver is separated and placed on a plate. Then the stomach is taken out and cut along the cornea, the contents are poured onto paper, and the hardened mucous membrane is pulled off or cut off with a knife. The heart is also cut out and added to the rest of the offal. Chicken eggs that are not laid are not thrown away. If they are yellow and round, they can be put into the dough.

When gutting a fattened goose, first separate all the insides from the film.

A bird cooked with minced meat is gutted in the same way, with the only difference being that the skin is pulled back both on the neck and on the breast: the skin on the neck is pulled down, the neck at the vertebra is incised, broken and separated. The remaining piece of the neck is inserted into the hole leading from the crop to the abdominal cavity (in the event that only the crop is stuffed). If the minced meat is also placed in the abdominal cavity, then the neck is not inserted into the hole.

Pigeons must be gutted especially carefully so as not to cut the crop. You should not look for the gallbladder - the pigeon does not have one.

If the bird is prepared as a whole, then the carcass is shaped so that the breast protrudes forward. The legs are bent, pressed against the carcass, and their ends are tied to the wings. The wings are folded over the back. The goose and duck are not tied up, but only the abdominal walls are secured with a pin.

A fat goose should be kept for a long time in the refrigerator or covered with snow before gutting. The better the goose freezes, the easier it is to gut it. The goose must be cut from the anus to the sternum. To do this, you first need to cut the layer of fat with the tip of a knife, and very carefully, especially near the breast bone. In this case, you need to act quickly and in a cold room so that the fat does not have time to melt. It is recommended to cool your hands in cold water from time to time. In the same way, carefully separate the liver from the fat. The visceral fat located under the liver must be separated from the intestines and placed in a bowl (see picture).

When removing the liver, you need to pay attention not to damage the gallbladder.

Place a plate near the hole and place the removed intestines along with intestinal fat on it. To do this, put your fingers behind the liver, take out the larynx, and then the heart, liver and stomach. The liver is placed in a plate, the gallbladder is lightly held with the fingers of the left hand and cut out with a sharp knife along with the liver adjacent to it. You need to act extremely carefully, as spilled bile would damage the liver.

Then you need to separate the esophagus from the stomach, cut the stomach, throw away the contents, scrape off the film with a knife. Fat from the intestines is removed only in a frozen state - then it is easily separated without the help of a knife. If fat has adhered to the intestines, it is scraped off with the blunt side of a knife, being careful not to cut the intestines and not contaminate the fat. The fat removed from the intestines is washed, cut into pieces and melted separately, adding a small amount of milk: then the unpleasant smell inherent in the interior fat will disappear. This fat is used in making sauerkraut and also for frying onions.

Fat from the intestines must be carefully removed with the blunt side of a knife.

Rendered goose fat is spread on bread and served with potatoes boiled in their skins. It is also added to the dough. It should be stored in a cool and dark place. Goose fat hardens slowly. In order to speed up this process, place a jar of melted goose fat in a bowl with cold water. To preserve goose fat for a long time, you should add fresh rendered lard to it.

The intestines of a fattened goose can be eaten. They are cut lengthwise, washed in several waters, thoroughly rubbed with salt and washed again. The intestines prepared in this way are wrapped around cleaned goose feet and boiled in soup.

Cooking methods

Partridges with cabbage with cranberry jelly in 90 minutes

Partridge can be used in most chicken recipes, sometimes you will need to make some adjustments. You can use it to cook broths, simple stews and complex soups. Can be used for stewing and combined with other types of poultry and game.

The best option for preparing partridge is to bake the whole carcass until golden brown.

This way it looks great on the table. Depending on the recipe, you can stuff it with minced vegetables, cereals, fruits, and nuts.

Where does breeding begin - initial investment

Before you start raising these birds and purchasing your first birds, you need to make a list of expenses and assess whether you have all the necessary funds. To organize a poultry farm you will definitely need:

1. Aviaries or cages. On average, you can buy/make them within 15 thousand rubles.
2. The first individuals for breeding - 10-12 thousand rubles.
3. The food supply is approximately 20 thousand rubles.
4. Incubator and ovoscope (optional, but will help increase the livestock faster). The price starts from 2,000 and 500 rubles, respectively.

That is, in order to start raising partridges on a personal farm, you need to have a capital of 40-60 thousand rubles. However, it is quite possible that even less funds will be needed. For example, if you already have an aviary or pen for chickens, you won’t have to spend money on a new one - it will also be suitable for partridges.

It is quite possible to convert any barn or any outbuilding into a poultry house. Some even breed livestock in their own garages, but this option is more suitable only for raising partridges for personal use only.

Egg incubation

To hatch chicks faster, you need to use an incubator. This device is inexpensive (from 2 thousand rubles), but significantly simplifies and speeds up the process of hatching chickens. Only eggs of a certain size that do not have any damage or defects are selected for the incubator.

It will be useful to illuminate each egg using an ovoscope - to assess how many yolks are inside (there should be only 1), whether there is blood, and so on. Modern incubators require virtually no human intervention and hatch chicks in about 15-18 days.

Increasing livestock at home

In captivity, partridges lay up to 60 eggs (for comparison, in the wild - no more than 15). This increase occurs due to a balanced, regular diet and artificially increased daylight hours (up to 15 hours a day). These birds hatch eggs only 3 months a year, from May to July. For this reason, betting on income from selling partridge eggs is unwise.

To hatch chicks naturally, laid eggs are placed in a small basket with the blunt half down and covered with dry straw. They will need to be turned every 2 days. A small young chicken can sit on eggs.

To hatch chicks naturally, laid eggs are placed in a small basket with the blunt half down and covered with dry straw.