Culinary recipes from ducks, partridges and other game birds for cooking over a fire.

Partridge fried on a skewer is prepared simply. Process partridge carcasses by gutting them through the neck. Then wrap the breasts with slices of peeled lemon, and on top with slices of bacon. Wrap in greased parchment, put on a skewer and fry over hot coals. 2 partridges, 100 g butter, 200 g bacon, 1 lemon, pepper, salt. 

Culinary recipes from duck, partridge and other game birds for cooking over a fire.

Wild Duck Shurpa Soup.

The carcass is cut into 5-6 pieces. Onions, carrots, beets, potatoes are cut into small cubes. Vegetable oil is poured into the dishes and heated over a fire, put pieces of duck there and fry until golden brown. Onions are added and also fried until golden brown. After that they put carrots, beets and stew, stirring, over low heat for 20-25 minutes. Then the contents are poured with water and boiled for about an hour.

, and differs in gentle taste and high digestibility. It is prepared in vegetable (in ancient times sesame, hemp) oil in August-September, when quail is more well-fed. Cooking method. Dip the freshened quail in boiling water, quickly pluck, rinse in hot water, dry with a towel, sprinkle with a mixture of salt, black pepper and zira.

Prepare minced meat from roasted lamb, add chopped onion, cilantro, salt and ground bitter pepper, mix everything with a beaten-up chicken egg. Stuff quail and set aside. Transfer vegetable oil, fry onions, put meat and carrots, mixing 2-3 times, put stuffed quail on top of carrots, add water at the level of the contents of the boiler and let it simmer. Season with salt and spices and simmer for 1 hour. If moisture evaporates, add boiling water. Then put the washed rice, pour water and on a high flame bring the pilaf to full readiness. Cover for 20 minutes.

Before serving, carefully remove the stuffed quail, and stir the pilaf, stirring, and put it on a dish with a slide. Put on top a quail for each person. You can serve pilaf in separate portions on plates. Serve any salad or juice (pomegranate, tomato, cherry) for pilaf. Rice in this pilaf with a yellowish tinge. Dark fried pieces of meat and straws of boiled carrots are clearly visible among it. 7 00 g of rice, 100 g of meat (50 g per minced meat), 50 g fat, 100 g onion (50 g per minced meat), 100 g carrots, an egg for ten servings, salt and spices to taste.

Pilaf with stuffed partridges.

An old version invented by hunters. It has the same dietary properties as pilaf with quail. Scale freshened partridges with boiling water, pinch, singe, gut, and rinse several times with warm water. Prepare minced meat from lamb pulp, add finely chopped onions and garlic, chopped cilantro or dill, season with salt, zira and black pepper, mix well, stuff the partridges and set aside. Hot oil, fry onions in it, put stuffed partridges and fry with chopped carrots until half cooked.

Then pour water and simmer over very low heat for 45-50 minutes. When ready, fill the zirvak with salt and spices, pour the prepared rice into it, pour water and, increasing the flame, cook until fully cooked. Cover for 25 minutes. When serving, carefully remove the partridges, mix the pilaf, transfer to a dish. Partridges with minced meat divided into parts and lay on top. 200 g of rice, 50 g of fat, 100 g of carrots, 50 g of onions, salt and spices to taste. Stuffing: 100 g of mutton (pulp), 60 g of onion, 2 cloves of garlic, cilantro or dill, salt and spices to taste.

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