Category Bird

Partridge
Bird

Partridge

Game birds from the Fazanov family are one of the main elements of French cuisine. Europeans adore two species of partridges - red and gray. The gray look was also popular on royal tables in pre-revolutionary Russia. The image of a partridge in popular culture was formed in the best spirit of the aristocracy: a small carcass baked in rare herbs with sweet and sour sauce, which is served after a long hunt by two elderly, but eminent lords.

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Bird

Pheasant

Pheasant is a bird of the order of chicken, whose meat is very popular among gourmets. It has excellent taste and is also a real storehouse of vitamins and minerals. Pheasant - the bird is quite large. The body length of an adult can be 0.8 meters. The weight of a large pheasant reaches two kilograms.
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Bird

Ostrich Emu

Ostrich farms have not lost their popularity for several years. They exist not only as a kind of entertainment center for those interested in birds, but also as an industrial enterprise with a full production cycle. From ostriches get delicious meat, huge eggs and plenty of fluff. Fluff and eggs are used not only for their intended purpose.
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Bird

Woodcock

Woodcock is a miniature bird from the Bekas family that prefers to nest in the temperate and subarctic belt of Eurasia. Representatives of the genus lead a secretive lifestyle throughout most of the range, and peak activity occurs at night. Woodcocks prefer old wet mixed or deciduous forests.
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Bird

Goose

Everyone knows what an ordinary domestic goose looks like, and everyone, of course, tasted its delicious dark meat. And such a famous delicacy as foie gras - a fat goose liver with spices is highly regarded in European cuisine. Goose meat is widely used in cooking, and valuable goose fat is a popular remedy in home medicine and cosmetology.
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Bird

Guinea fowl

The guinea fowl's gastronomic reputation is closely connected with dinner parties at unprecedented rich people. But, in view of the change in the picture of the world, the bird has become a publicly available ingredient and is equally revered both among the capital's youth of gold and on rural farm tables. Moreover, farmers began to open smokehouses, since smoked guinea fowl meat was a resounding success.
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Bird

Black grouse

Grouse is called one of the fastest endangered wild birds in Europe. Today, most of the representatives of this bird family survived in Eastern Europe and Scandinavia, as well as in the north of Manchuria. In Finland, for example, the population of adult black grouse reaches several thousand individuals per square kilometer.
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Bird

Grouse

Hazel grouse is a small bird weighing no more than a pound. And once it was a "thunderstorm" of the whole taiga - the largest representative of chicken. At least, such a tradition was preserved among the Evenki people. The legendary hazel grouse Once upon a time in the vastness of the taiga there was a huge bird that instills fear in all living beings.
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Bird

Quail

In Russia, quail hunting was one of the most popular types of hunting. Today, the stock of wild quail has declined sharply. This happened because a person won in the struggle for land: he plundered it, planted crops there, and began to process them with chemicals. But, it turned out that quails breed well in captivity.
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Bird

Partridge

Game birds from the Fazanov family are one of the main elements of French cuisine. Europeans adore two species of partridges - red and gray. The gray look was also popular on royal tables in pre-revolutionary Russia. The image of a partridge in popular culture was formed in the best spirit of the aristocracy: a small carcass baked in rare herbs with sweet and sour sauce, which is served after a long hunt by two elderly, but eminent lords.
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Bird

Hen

Chicken meat is a popular food product all over the world. Perhaps only vegetarians do not like aromatic meat with a crispy crust, baked with spices and sauces. And the big plus of chicken is that it is not only tasty, but also extremely healthy. A cooked in a special way is suitable even for the smallest children and adults with various diseases.
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Bird

Dove

Piazza San Marco in Venice is far from the only place on the planet where you can see huge flocks of pigeons. They seem to live everywhere. City pigeons are descendants of birds inhabiting rocky cliffs many centuries ago. Hence the unthinkable love of these urban birds to high-rises and cornices that resemble rocks.
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Bird

Chick

A chicken is a young chicken or rooster that has not yet become sexually mature. The taste of chicken meat is almost the same as that of adult chicken, but its consistency is juicier and more tender. In addition, a smaller carcass is more convenient for cooking. There are gherkins on sale, the weight of which is not more than 300 grams.
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Bird

Turkey

Turkey is not only a delicious dietary meat, but also a record product in terms of iron content. In it, this microelement is almost 2 times more than beef. Turkey is a poultry of the order Kuroobrazny. It was domesticated by the Aztecs in America more than a millennium ago. In 1519, Spanish sailors brought this bird to Europe, where it took root well.
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Bird

Capercaillie

The capercaillie has long been the prey of hunters. These birds are close in size to geese or small turkeys, but have a completely different taste. Gourmets consider meat this feathered game a delicacy. Most of the representatives of this genus live in Russia, Ukraine, Slovakia, Sweden, Spain, Greece, Germany, and in Asia Minor.
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Bird

Duck

A properly cooked duck is always tasty and nutritious. This bird entered the cookbook many centuries ago. Peking duck, for example, was known in China during the Yuan Dynasty. The breeding history of these domestic birds is at least 4000 years old. The taste and nutritional benefits of this bird were appreciated at all times: both when food was plentiful and during periods of food shortage.
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