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Netherlands · Overijssel · Hofvan Twente| Common Animals Fish Mushrooms Flora |
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Perdix perdix |
http://en.wikipedia.org/wiki/Grey_partridge
http://en.wikipedia.org/wiki/Daurian_partridge
http://en.wikipedia.org/wiki/Tibetan_partridge
July: Hatching. Juvenile partridges begin following their mothers, learning to fly and forage.
Completely safe. Timid field bird. Grey partridge hunting is common in Europe and Asia. Partridge meat is valued for tenderness and flavor. Feathers are used for decorative crafts.
Inhabits open meadows and fields of Europe and Asia. Prefers low grass and shrubs. Active during morning and evening hours.
Stalking and using hunting dogs Use of traps and nets Hunting early morning and evening
Partridge is cautious, approach quietly. Better to hunt in open fields with low grass. Dog helps to locate and flush the bird.
Remove entrails immediately to preserve meat. Feathers can be used for decoration. Handle carcass carefully to avoid skin damage. Meat is dietary, valued in European cuisine.
Breast: Frying, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Herb-Fried Grey Partridge (Frying)
Tender meat with herb aroma
Tender meat with herb aroma
1. Marinate carcass with herbs and spices.
2. Fry in pan until golden brown.
3. Serve with vegetable side.
2. Fry in pan until golden brown.
3. Serve with vegetable side.
Roasted Grey Partridge with Vegetables (Roasting)
Rich flavor with vegetable garnish
Rich flavor with vegetable garnish
1. Stuff carcass with vegetables and spices.
2. Roast at 180°C for about an hour.
3. Serve with herbs.
2. Roast at 180°C for about an hour.
3. Serve with herbs.
Braised Grey Partridge with Mushrooms (Braising)
Rich flavor with forest mushrooms
Rich flavor with forest mushrooms
1. Fry meat with onions and mushrooms.
2. Braise with broth for about an hour.
3. Serve with mashed potatoes.
2. Braise with broth for about an hour.
3. Serve with mashed potatoes.