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New Zealand · Waikato · Hauraki| Common Animals Fish Mushrooms Flora |
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Alectoris rufa |
July: Hatching. Juvenile partridges begin following their mothers, learning to fly and forage.
Poses no danger. Beautiful bird with bright plumage. Red-legged partridge hunting is traditional in Southern Europe. Meat is valued for tenderness and flavor. Feathers are used for decoration.
Inhabits dry hilly and rocky areas of Southern Europe. Active in morning and evening. Feeds on seeds, insects, and greens.
Stalking in fields and hilly terrain Use of smoothbore shotgun Hunting with a flushing dog
Hunt early morning or late evening. Move slowly and quietly using cover. Pay attention to characteristic sounds and bird behavior.
Immediately remove entrails to preserve meat. Feathers can be used for crafts. Handle carcass carefully to avoid skin damage. Meat is tender, considered a delicacy in Mediterranean cuisine.
Breast: Frying, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Herb-Fried Red-legged Partridge (Frying)
Tender meat with Provencal herb aroma
Tender meat with Provencal 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 Red-legged 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 Red-legged 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.