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Partridge is a member of the pheasant family, the order galliformes. Usually the bird is divided into three types:
3. Chukar – partridge.
Partridge, as a rule, differs from its congeners as a brown stain on the gray plumage in the form of a semicircle on the chest. Its meat is dark pink in color.
White bird weighs from 400 to 900 g, and the length of its body ranges from 34 to 39 see Generally winter the bird is masked and becomes snow-white, and in other seasons, the color of its plumage is more similar to the color of earth is brown. Birds live in different hills of the steppes, or plains. The meat of females is especially valued and is considered the most tasty.
Keglike – the smallest representatives of the pheasant family, they can weigh only 400 grams From the white and grey partridges, they are distinguished enough bright plumage, often black-and-white and the legs and beak are red. The meat is dark pink and very tender.
Hunting of these birds is best in August, ends catching in December. Now they are under the protection of zoologists, as there is a threat of their destruction.
Poultry is rich in various vitamins, for example, group PP, E, A, B, H, macro-elements: magnesium, chlorine, phosphorus, potassium, calcium, sulphur, sodium and trace elements: copper, cobalt, fluorine, Nickel, tin, molybdenum. It also contains vitamin B12, which helps to easily digest poultry in the human body and does not cause any discomfort.
Of course a large amount of protein – an obvious plus of the meat of this bird.
Partridge meat normalizes the level of hemoglobin in the blood and soothes the frayed nervous system.
The first thing to say is that the meat of this bird is a dietary, as it contains little cholesterol, so for people who want to lose weight, this product diet just need. You can eat the bird, and diseases of the gastrointestinal tract, chronic constipation, problems with the bronchi and lungs.
They say that partridge meat can increase and restore virility and libido for the ladies.
Vitamin B6 reduces the amount of cholesterol in the blood, and B12 improves the function of blood vessels and the entire circulatory system in General.
Plus meat in the fact that it can be there are diabetics because the content of Biotin, which is able to regulate the metabolism of sugars in the body.
As a rule, in addition to eating a partridge is not used anywhere else.
But the first step is to choose the right bird so that the meat was fresh and safe.
1. Pay attention to the skin under the bird's wings – it should be elastic, soft and thin, but in this case, the meat is tender and tasty. If under them there are dark green spots, wet the feathers, but partridge is better not to buy, rather, it has long been lying on the counter.
2. Do not buy a game with broken or damaged legs, wings.
Before cooking the quail, you must be gutted. For this you need to cut the abdominal cavity of a bird, take out all the insides and most importantly – a goiter. The head and neck typically tuck under one of the wings and legs be sure to cut the claws. You can then bind the back and legs of a bird.
Experienced chefs recommend leaving under the skin of the bird a bit of butter because the meat remains juicy and not dry almost.
In Russian cuisine usually roast partridge in a saucepan on medium heat, in a German – stew with vegetables, French – cook poultry broth and make stew, Italian – basically use the game for preparation of various salads and pies. The largest application of partridge finds in Greece. There the bird is served with rice, mashed potatoes, green salad, broccoli salad. Prepare the special sauce for it with olive oil, salt and a small amount of lemon juice.
Often the bird is baked with vegetables, stuffed with fruit, mostly apples. It goes well with cranberries, cloudberries or lingonberries.
Its meat is tender and a little sweet, but with special preparation can have a bitter taste, which is very difficult to achieve.
Usually one bird of the partridge is just one portion of food, which is very convenient.
Venison should cook for a maximum of 45 minutes.
Basically, any meat if it was grown properly, without harmful baits, has no negative qualities, it may be only an individual intolerance of the product. Also, do not overeat, and to eat partridge along with fatty foods. Do not eat poultry meat and genetic diseases associated with disorders of the breakdown of proteins in the human body.