Recipes for partridge dishes. Cooking partridge in the oven: baking technology and the most delicious recipes Bake partridge

Partridge is a delicacy. The meat of this bird is dietary, it is much more tender than chicken, contains almost no cholesterol and is perfectly absorbed by the body. This game contains a high content of iron, magnesium, phosphorus and various vitamins. Partridge meat can be obtained by hunting, and it is also available in stores and sold chilled or frozen.

Requirements for the carcass and cooking methods

If the partridge is frozen, you must first defrost it, wash it, gut it, and then start preparing some dish. As for the plumage, before cooking the partridge, it should be removed along with the skin. As a rule, the bird’s head is not cut off, but hidden under the wing, but the paws, eyes and crop must be removed.

You can cook partridge deliciously in different ways: they are fried, stewed, boiled, stuffed, grilled. Fillet of this game is placed in salads, and it is used to make a delicious filling for pizza and pies. Feathered game soups are rarely prepared, most often only broth, which is simmered over low heat for quite a long time (3-4 hours). It is best to cook partridge until medium rare: the meat should remain juicy and pink. The best way to cook such a bird is stewing.

In cooking, there are many options for side dishes for partridges. So, in French cuisine, chestnuts or autumn wild berries - cranberries, lingonberries - are considered a classic side dish for this game. Vegetable side dishes are also good - celery, pumpkin, vegetable stew, mashed potatoes. Croutons fried in butter and various types of pasta are also suitable. As an original side dish, you can serve slices of boiled potatoes, stewed in butter with the addition of nutmeg.

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

Cooking partridge dishes

Preparing a delicacy from partridge meat at home does not cause any hassle; it is only important to know how to do it correctly.

Fried partridge with onions and mushrooms

Cooking partridge in a frying pan is very simple:

Ingredients: one partridge carcass, 150 g porcini mushrooms or champignons, 2-3 pcs. onion, 2 tbsp. l. butter and oil, 1 tbsp. l. melted lard, 40 ml wine (madeira).

Preparation: cut the partridge into portions and fry in a frying pan. When the meat is browned, add the caps of porcini mushrooms or champignons and chopped onions, previously fried on the bed. oil Cover the pan with a lid and cook until done. Then add strong broth (200 ml), wine and heat to a boil.

The dish can be prepared without wine. The fried bird is served in a deep plate with a side dish of mushrooms, onions and fried potatoes.

Partridges in honey-mustard sauce in the sleeve

Required ingredients: 2 partridge carcasses, 3 tbsp. spoons of honey, 2 tbsp. l. grainy mustard, lemon juice, salt.

Cooking process: coat the prepared carcasses with a sauce of honey, mustard, lemon juice, salt and pepper. Place the bird in a roasting bag and place it back down on a baking sheet. Tie the ends of the sleeve with thread, leaving slits for steam to escape.

Bake the bird in a preheated oven for 1.5-2 hours.

Partridge baked in the oven

To cook partridge in the oven you will need the following ingredients: 2-3 poultry carcasses, 4 tbsp. spoons sl. butter, 2 tbsp. l. rast. oil, shallots, 50 g grated beets, 1 tbsp. l. redcurrant jelly, bacon, bread, bay leaf, thyme, salt, pepper.

Preparation:

Before baking, the carcasses need to be marinated in the sauce. To get a spicy sauce, mix butter and vegetable oil and heat the resulting mixture.
Then pour the resulting mixture over the partridges and fry for 15 minutes. Add spices and shallots to the bird. Cook the partridge over low heat with the lid closed for about 40-50 minutes.
After this time, remove the bird and strain the broth thoroughly to remove the fat. Then add grated beets and red currant jelly to the broth.
Boil the resulting mixture and after 3-5 minutes. and remove the pan from the heat, then rub the partridge with a mixture of butter, mix with salt, pepper and thyme.
Wrap the carcasses in thinly sliced bacon and marinate for 1.5 hours in a cool place. Place the pieces of bread on a baking sheet, grease with l. butter, place marinated partridges on top.
Bake the bird in the oven for about 30 minutes. at t 180°C. Then the bread must be removed and the carcasses cooked until a golden, appetizing crust forms.

Place the finished game on toasted crusty bread, pour over the sauce that separated during baking and serve.

Partridges “Turgenevskie” in sour cream

Required ingredients: 2 partridge carcasses, 400 g of fat sour cream, 150 g of l. butter, one apple (preferably Antonovskoe), 1 carrot, celery leaves, parsley, lemon juice, salt, black pepper.

Preparation:

Clean and dry the carcass, rub with salt, pepper, and lemon juice. Pour a little juice into the belly of the partridge and add grated apple and carrots. Turn the legs back and fasten them to the wings with thread.
Place butter on a baking sheet. Place the carcass back down and place in the oven for an hour. Cook game at 220°C.
During this time, periodically open the oven, turn the bird over and grease the drying areas with the melted juice, butter and sour cream. In 15 min. Until the meat is ready, cover it with chopped herbs and pour in the remaining sour cream.

The dish can be served hot or cold.

Partridge in parchment

Ingredients: 2 partridge carcasses, 4 tbsp. l. sl. butter, 8 thin slices of lard, 1 tbsp. l. orange or lemon zest, 2 cloves of garlic, 0.5 tsp. salt, a pinch of allspice.

Preparation: cut the partridge crosswise into two halves and fry in butter for 30 minutes. Cool, grate thickly with garlic, a small amount of chopped orange or lemon zest, salt and pepper.

For each partridge half, prepare parchment or oiled paper, place on it in layers: a slice of lard (lard), half a partridge, then another slice of bacon and wrap tightly. Place the wrapped partridges in a preheated oven on a wire rack for 15-20 minutes.

Before serving, remove the partridges from the parchment.

Partridge stewed in sour cream

Cooking partridge in sour cream is quite simple, and the dish turns out tender and tasty. To prepare it you will need: one carcass, a glass of sour cream, 1-2 carrots, 1-2 onions, 1 tsp. flour, salt, spices.

Method of preparation: cut the carcass into pieces, fry the meat in a heated salt. oil Place the meat and fry coarsely grated carrots and chopped onions in the same oil for 5-6 minutes. Place the pieces of meat again and pour sour cream on thickly. To thicken the sour cream, you need to add a little sautéed flour. Simmer the dish for 60 minutes.

In this way, you can cook almost any upland game. Partridge dishes prepared according to these recipes will please your loved ones and will delight them with its delicate and juicy taste.

Nelly Akishina

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:

½ 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.

Cooking method:

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.

Cooking method:

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 gently for about 3 minutes.
Dissolve the starch in ½ cup 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.

Cooking method:

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.

Cooking method:

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 root and parsley, 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.

Delicious and festive dishes are prepared from the meat of wild birds, or game. Since school, we know that hazel grouse and partridge appeared on the tables of wealthy nobles. If you have such a bird in the refrigerator or are planning to cook this delicacy, then pay attention to these recipes.

Partridge dishes

1. 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.

2. Partridges on a grill

Another great way to cook partridge over an open fire. Excellent meat goes perfectly with fried potatoes, and lemon adds a special piquancy.
Compound:

partridges – 2 pcs.
butter – 100g
potatoes – 600g
lemon – 1 pc.
lard – 200 g
pepper and salt to taste

Preparation:
Process partridge carcasses by gutting them through the neck, wrap the breasts with slices of peeled lemon, and on top with slices of lard, wrap in greased parchment, place on a wire rack and fry over hot coals, turning occasionally.
Potatoes are deep-fried (in strips).
The finished partridges are cut into pieces and served with fried potatoes.

3. Partridge pate

Game meat can be used to make a pate, which is served only in expensive restaurants. Do you want chic? Prepare this dish!
Compound:

partridge – 1 piece
butter – 250 g
hard cheese – 50 g
grape juice – 50 g
pepper and salt to taste.

Preparation:
The fried partridge is cooled, the meat is separated from the bones, finely chopped, passed through a meat grinder several times, mixed with butter and rubbed through a sieve. Place the bowl with grated minced meat on ice and beat the meat with hard cheese, salt and pepper. While whipping, add grape juice little by little and beat the mixture - it should turn white and become fluffy. Place the pate in a mold and place it in a cool place. The frozen pate is removed from the mold, cut into slices and served as a cold appetizer.

4. Roast partridge

The last and most satisfying partridge recipe for today. Meat and vegetables merge into one dish and complement each other perfectly. This is truly a royal dish!
Compound:

partridges – 2 pcs.
fat – 500 g
onion – 120 g
carrots – 100 g
tomatoes – 150 g
potatoes 150 g
green cilantro – 40 g
red pepper and salt to taste.

Preparation:
The partridge is scalded with boiling water, cleaned, cut into 4 parts, placed in heated oil and fried on all sides. Then transfer to another container and fill with water. Add finely chopped onions, carrots, tomatoes, potatoes, salt, red pepper and cook over low heat for 20-25 minutes.
The partridge is transferred to plates, sprinkled with cilantro and served.

I hope you enjoyed these simple yet delicious recipes.
Now the hunting season is underway and game meat is as tasty as possible, so it’s time to start preparing it. Choose the most suitable recipe and please your guests with a chic and delicious treat!

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)

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

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 gently 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 root and parsley, 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.