How to cook partridge recipes. How to cook partridge in the oven recipes. Fried partridge with onions and mushrooms

The partridge is a gourmet product. The meat of this bird is dietary, it is much more tender than chicken, it contains almost no cholesterol and is well absorbed by the body. This game is rich in iron, magnesium, phosphorus and various vitamins. Partridge meat can be obtained from the hunt, it is also available in stores and is sold chilled or frozen.

Carcass requirements and preparation methods

If the partridge is frozen, you first need to defrost it, wash it, gut it and then start cooking some dish. As for the plumage, before cooking the partridge, it should be removed along with the skin. The bird's head, as a rule, is not cut off, but hidden under the wing, but the legs, eyes and goiter must be removed.

You can cook a partridge deliciously in different ways: they are fried, stewed, boiled, stuffed, grilled. The fillet of this game is put in salads, they make delicious filling for pizza and pies from it. Wild game soups are rarely cooked, most often only broth, it is cooked for a long time over low heat (3-4 hours). It is best to cook the partridges to a medium-rare condition: the meat should remain juicy and pink. The best way to cook such a bird is to stew it.

In cooking, there are many options for a side dish 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. Butter-fried croutons and various types of pasta are also suitable. From the original side dishes, 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 that you look under the bird's wing. 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

Cooking a delicacy from partridge meat at home does not cause trouble, it is only important to know how to do it correctly.

Fried partridge with onions and mushrooms

Cooking a partridge in a pan is very simple:

Ingredients: one partridge carcass, 150 g porcini mushrooms or champignons, 2-3 pcs. onions, 2 tbsp. l. butter and butter, 1 tbsp. l. ghee, 40 ml of wine (Madeira).

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

The dish can be prepared without wine. Fried poultry is served in a deep plate garnished with mushrooms, onions and fried potatoes.

Partridge in honey mustard sauce in the sleeve

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

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

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

Oven baked partridge

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

Preparation:

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

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

Turgenevskie partridges in sour cream

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

Preparation:

Peel and dry the carcass, rub with salt, pepper, lemon juice. Pour a little juice into the abdomen of the partridge, put the grated apple and carrot there. Turn the legs back, fasten with the wings with a thread.
Put butter on a baking sheet. Lay the carcass back down, put 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 melted juice with butter and sour cream. In 15 min. until ready, cover the meat with chopped herbs and pour over 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 bacon, 1 tbsp. l. orange or lemon zest, 2 cloves of garlic, 0.5 tsp. salt, a pinch of allspice.

Preparation: cut the partridges across into two halves and fry in butter for 30 minutes. Cool, rub thickly with garlic, a little chopped orange or lemon rind, salt and pepper.

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

Remove the partridges from the parchment before serving.

Partridge stewed in sour cream

Cooking partridge in sour cream is quite simple, and the dish turns out to be tender and tasty. For its preparation 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 layer. oil. Put the meat and fry the coarsely grated carrots and chopped onions in the same oil for 5-6 minutes. Put the pieces of meat again and pour thick sour cream over. To thicken the sour cream, you need to add a little sautéed flour to it. 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 their delicate and juicy taste.

The housewives look at a fresh partridge (at least thawed, from the store) with disbelief - a small carcass with a characteristic game spirit ...

But once you have tasted its well-spiced, juicy and exceptionally tender meat, you will certainly want to feast on it more than once. Find out the proven ways to bake partridge in the oven and get down to business!

Game (partridge) roasting technology

Cooking this type of meat is not difficult: it is usually fried in a skillet or in a low saucepan, but it is best to try roasting the poultry on a baking sheet in the oven. The heat, pouring over the meat from all sides, especially from above, quickly penetrates into it and does not dry out, besides, you can bake a special side dish on a baking sheet, which will burn out in a pan.

The rules for how to cook a 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 pouring the rest of the meat;
half a kilogram of partridges in the oven will be completely ready in 1 hour, then they need to be pulled out or the heat turned off;
never use foil for baking game - in it, it is simply cooked in its own juice, and then it will taste bitter;
every 10-15 minutes the bird should be watered with a fat sauce, meat juice or butter so that the meat does not dry 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 the point of view of technology.

You will need a high-rimmed baking sheet or baking sleeve 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 sour cream, which is our favorite in our kitchen.

Freshly ground black pepper, bay leaves, Mediterranean herbs and our garden herbs, spicy sea salt add a spicy and pungent taste that is mandatory for game. Try the mustard with honey recipe as a marinade to speed up cooking.

Do not forget that it is easy to dry the game during cooking, so make sure that the heat is not too strong, and the surface of the bird is constantly greased with some kind of fat.

Greek partridges

½ lemon;
2 partridges;
200 g of lard with veins;
2 tablespoons olive oil
Fresh herbs (small bunch):
Oregano:
Thyme;
Rosemary;
Parsley;
Dried bay leaves 4 pcs .;
2 cloves of garlic;
Black pepper and salt to taste.

Preheat the oven to 180 ° C. Rinse and dry the birds with a towel, rub with half a lemon, a mixture of salt and pepper. Put the rest of the spices in the abdomen. Wrap each in thin slices of bacon and drizzle with olive oil.

Grease a baking sheet with oil and place the partridges upside down. Send to 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, twice more to pour the olive oil and the juice from the baking sheet.

We determine the 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.

Partridge in the old village

2 partridges;
4 oranges;
200 g cherry berries;
100 g of steamed light raisins;
1 glass of white wine;
4 tablespoons of butter;
2 tablespoons of vodka;
1 tablespoon honey;
1 teaspoon of starch;
salt, black pepper.

Squeeze a couple of oranges onto the juice, thinly 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 a thread so that they do not burn 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. Prepare to reduce the heat and watering the birds with selected juice from time to time, hold for another 30 minutes.

Prepare the sauce. Light the vodka in a saucepan, when it burns out - add the remaining orange marinade, wine and honey, simmer for about 3 minutes. Dissolve the starch in ½ cup cold water and pour, stirring occasionally, into a saucepan. Boil the sauce with starch and simmer 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 a minimum.

Serve hot with the remaining two oranges.

Turgenevskie partridges in sour cream

2 partridges;
150 g butter;
400 g of fatty sour cream;
1 carrot;
1 Antonov apple;
celery leaves;
parsley;
salt, black pepper, lemon juice.

Peel and dry the bird, rub it with coarse salt with pepper and lemon juice, pour a little juice into the belly, put coarsely grated carrots and an apple there. Turn the legs back and fasten them with thread to the wings.

Place the diced butter on a baking sheet. Place the carcasses with the back facing down and place the baking sheet in the oven at 220 ° C for 1 hour. During this time, open the oven several times to turn the partridges and grease the drying places with sour cream and melted juice and butter. 10 minutes before readiness, fill the meat with chopped herbs and pour abundantly with the remaining sour cream. Serve hot and cold.

Partridge in honey mustard sauce in the sleeve

2 partridges;
3 tablespoons of honey;
2 tablespoons of mustard seeds;
lemon juice;
salt, black pepper to taste.

Liberally grease the prepared carcasses with a sauce of honey, mustard, salt, pepper and lemon juice. Place the birds in a roasting sleeve and place them upside down on a dry baking sheet or sheet. Tie the ends of the sleeves with a string, leaving slots for steam to escape.

Place the baking sheet in the oven at 220–240 ° C for 20 minutes. Flip the carcasses onto the breasts, being careful not to rip the sleeve or leak the sauce. After another 30 minutes, turn off the oven, but leave the meat to cool in it for about half an hour.

It is good to serve this dish 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

2 partridges;
20 g of vegetable oil;
100 g sesame paste;
3 cloves of garlic;
1 tablespoon of flax and sesame seeds;
coarse sea salt;
lemon juice.

If you could not get sesame paste, prepare its homemade version: grind half a glass of sesame seeds in a coffee grinder or blender and knead with sesame oil until the consistency of thick sour cream, keep in a cool place for 24 hours.

Treat the partridges before baking, taking care not to damage the skin. Crush the garlic, mix it with lemon juice and rub the carcasses with this, putting a little in the belly. Sprinkle with sea salt, but do not oversalt.

Spread the sesame paste on the breast and thighs, 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, after a while - on the other. If the pasta starts to slip 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 showed clear juice to readiness, 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, wheat porridge.

Hello friends! So this ... here ... you respect me ..?! I'm sorry, what? already go away ... wait, wait, and under the game ?! By the way, does anyone remember that Semyon Semyonich drank with his friend "to the game"? Champagne, in my opinion. But I won't say for sure, I don't remember. And today we really have game in the direct (and positive) sense of the word. Honestly, having looked around the stalls of the meat aisles in the market, I will not say anything about supermarkets at all, I realized that there was no smell of game there and would hardly smell in the near future. And annoyance took me. 😳

And why?! Why can't you find fresh game (and ice cream too) in a country with the largest hunting grounds in the world during the daytime with fire? Why was this type of meat food, which in pre-revolutionary Russia, was eaten by all estates from the families of peasants to the court nobility, which was supplied to the cities with carts in abundance and was prepared in barrels for the winter, why has it disappeared today? Really we just have to cook broth from a dull, frozen broiler. Who will answer me this question?

But be that as it may, today I will write about how delicious it is to cook game, or rather a partridge. Who knows, maybe the state of affairs will soon change, and the counters of our markets and shops will simply "flood" with partridges, quails, wild ducks and other wild fowl meat, or maybe you are a hunter yourself (or a hunter 😀) or someone from your acquaintances is such. It is then that you will want to cook something tasty from game, and here, just my recipe will turn up for you.

So, be sure to bookmark it, or even better, because we still have many interesting recipes ahead of us, including recipes for delicious game preparation.

Fu ... x exhaled! Well, now on the topic. So, we have a partridge in grape sauce. By the way, you can cook very well with grapes and, as I wrote about this before, read it, I think many will be interested. But back to today's recipe.

In general, any small game can be prepared in a similar way and use not only grapes. It is very good to also use red currants, raspberries, and cherries for the sauce for game, it's just that the season is grape now, so we will correlate with the season.

It is enough to fry the partridges themselves, and the berries will be an excellent addition to them. Several grapes can be added to the inside of the whole carcass, so that when frying the meat becomes more juicy and aromatic, and those grapes that are added at the end of frying as a side dish will absorb the abundant partridge juice and give their own flavor to the broth.

The process of today's preparation of partridge in grape sauce will be as follows: a partridge stuffed with grapes is tied and lightly fried, after which (I ask you not to scold me too much) brandy is poured and set on fire. At the end of cooking, the partridge is covered with grapes and poured with the juice in which it was fried. When heated, grapes are impregnated with the aroma of a partridge, and its taste becomes well, just "special".

Partridge goes well with almost any green grape that can be easily pitted and peeled. Well, if you are going to cook a partridge with cherries, then the "morel" variety is best suited, you need to remove the seeds from it and soak it for a while in hot water. Well, well, we have mastered the main principles, now we turn to the recipe itself. So:

Partridge with grapes.

We need:

Young partridges - 6 pcs;
Green grapes - 450 g;
Butter - 60 g;
Brandy - 4 tbsp spoons;
Green grape juice - 300 ml.

Cooking like this:

First, pluck, gut and singe the partridge. Salt the carcass outside and inside. Peel and seed the grapes. We do it this way: with the tip of a small knife we pick up the skin, starting from the place where it was attached to the bunch and remove it with strips. To remove the seeds, cut the berry in half and remove the seeds with the edge of a knife.

Put 1-2 berries inside each partridge. We tie the carcass with a needle and thread: we pass the needle through the wings, thus, pressing the wings to the carcass, and then pass the thread through the thighs and the carcass. After that we tie the ends of the thread with a knot.

Melt the butter. We heat the oven to 220 degrees, put a baking sheet (or preferably a heat-resistant dish) with a partridge in the oven and pour melted butter over the bird. We keep it in the oven for 10 minutes, after that we take out the dish and pour in brandy abundantly, set it on fire and wait until the flame goes out.

Lay out the remaining grapes around the partridges. Pour the poultry and berries with juice, which was formed during frying of the partridges. Cover the dish with a lid and put it in the oven for another 5 minutes, during which time the grapes are well saturated with meat juice. After this procedure, we pull out the threads.

We serve the partridges, surrounding each bird with grapes and watering them with juice.

Bon appetit, friends! How do you like this fried partridge? I look forward to your comments!

See you. Cook delicious!

Details

Partridge meat is a very useful product and occupies one of the first places in cooking. However, you need to know how to cook it correctly so that all the useful properties are preserved. Today we will tell you how to properly cook a partridge in the oven, thus you will delight both family and friends. We offer you some interesting recipes, consider and choose the option you like.

Partridge with fruit in the oven

Required Ingredients:

partridge - 4 pcs.;
blackcurrant jam - 2 tbsp. l .;
seedless grapes - ½ cup;
orange - 3 pcs.;
cherry - ½ cup;
butter - 4 tbsp. l .;
cognac - 3 tbsp. l .;
flour - 1.5 cups;
orange juice - 100 ml;
dry white wine - 100 ml;

Cooking process:

To begin with, pluck the partridges, gut and thoroughly wash them, dry them with napkins. Then rub with ground black pepper and salt, tie the legs and wings with a thread.

Heat the cognac slightly and pour over the partridges, light it and let the cognac burn out completely. Separately combine orange juice with wine and jam, add flour and stir. Let the sauce simmer.

During the cooking process, make sure that the meat does not burn, and water with juice if necessary. Put the finished dish on a dish and serve with your favorite side dish.

Partridge in foil in the oven

Required Ingredients:

partridge - 1 pc.;
bacon - 4 pieces;
butter - 2 tbsp. l .;
garlic - 1 clove;
ground black pepper and salt to taste.

Cooking process:

We clean and gut the partridge, rinse thoroughly and rub with salt, ground black pepper and garlic passed through the garlic. Melt the butter in a frying pan and fry the partridge on both sides until crusty, over high heat.

Divide the foil into two large squares, put slices of bacon, and on top of a piece of partridge and cover with bacon. Wrap tightly and place on a wire rack or baking sheet in the oven.

We bake the partridge at 200 degrees for 15 minutes. After the time has elapsed, unfold the meat and serve with a side dish and fresh vegetables.

Juicy partridge in the oven

Required Ingredients:

partridge - 4 pcs.;
bacon - 4 plastics;
butter - 50 g;
shallots - 1 pc .;
white bread - 4 slices;
thyme - 4 branches.

Required ingredients for the sauce:

vegetable oil - 1 tbsp. l .;
butter - 1 tbsp l .;
shallots - 1 pc .;
bay leaf - 1 pc .;
thyme - 1 sprig;
chicken broth - 600 ml;
boiled beets - 50 g;
black currant - 50 g;
red currant jam - 1 tbsp. l.

Cooking process:

First, let's prepare the sauce. Combine oil and butter in a saucepan. Rinse the peeled and gutted partridges and fry in oil for about five minutes on both sides.

Then pour in the chicken broth, add chopped shallots, thyme, bay leaf and salt. Reduce heat and simmer for one hour.

After the time has elapsed, put the game on a plate, and filter the broth. Bring the broth to a boil again, add boiled grated beets, black currants and jam. We boil the sauce for five minutes. Season with salt and pepper to taste.

Now combine 50 g of butter with thyme, salt and chopped shallots. Rub the partridges with the resulting mixture and wrap them in thin bacon plates. We put it in a container and send it to the refrigerator for one hour.

After an hour, grease the slices of bread with butter and put the partridges on top. Put on a baking sheet and bake for fifteen minutes. After a while, remove the toasted bread, and bring the partridges until golden brown.

Serve the game on a slice of bread with fresh vegetables.

Enjoy your meal.

Feathered game on the table already creates the feeling of a feast by itself. It doesn't matter how the precious bird got to you, from the hands of a hunter or from the counter of the meat department, your task is to skillfully prepare a dish from it and reveal the taste of the product to the maximum.
The housewives look at a fresh partridge (at least thawed, from the store) with disbelief - a small carcass with a characteristic game spirit ...

Game (partridge) roasting technology

The rules for how to cook a 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 pouring the rest of the meat;
half a kilogram of partridges in the oven will be completely ready in 1 hour, then they need to be pulled out or the heat turned off;
never use foil for baking game - in it, it is simply cooked in its own juice, and then it will taste bitter;
every 10-15 minutes the bird should be watered with a fat sauce, meat juice or butter so that the meat does not dry 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 the point of view of technology.

You will need a high-rimmed baking sheet or baking sleeve and an oven thermostat.

Five of the best baked partridge dishes

Do not forget that it is easy to dry the game during cooking, so make sure that the heat is not too strong, and the surface of the bird is constantly greased with some kind of fat.

Greek partridges

Ingredients:

? lemon;
2 partridges;
200 g of lard with veins;
2 tablespoons olive oil
Fresh herbs (small bunch):
Oregano:
Thyme;
Rosemary;
Parsley;
Dried bay leaves 4 pcs .;
2 cloves of garlic;
Black pepper and salt to taste.

Send to 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, twice more to pour the olive oil and the juice from the baking sheet.

Partridge in the old village

Ingredients:

2 partridges;
4 oranges;
200 g cherry berries;
100 g of steamed light raisins;
1 glass of white wine;
4 tablespoons of butter;
2 tablespoons of vodka;
1 tablespoon honey;
1 teaspoon of starch;
salt, black pepper.

Prepare the sauce. Light the vodka in a saucepan, when it burns out - add the remaining orange marinade, wine and honey, simmer for about 3 minutes. Dissolve the starch in? glasses of cold water and pour, stirring occasionally into a saucepan. Boil the sauce with starch and simmer 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 a minimum.

Serve hot with the remaining two oranges.

Turgenevskie partridges in sour cream

Ingredients:

2 partridges;
150 g butter;
400 g of fatty sour cream;
1 carrot;
1 Antonov apple;
celery leaves;
parsley;
salt, black pepper, lemon juice.

10 minutes before readiness, fill the meat with chopped herbs and pour abundantly with the remaining sour cream. Serve hot and cold.

Partridge in honey mustard sauce in the sleeve

Ingredients:

2 partridges;
3 tablespoons of honey;
2 tablespoons of mustard seeds;
lemon juice;
salt, black pepper to taste.

Flip the carcasses onto the breasts, being careful not to rip the sleeve or leak the sauce. After another 30 minutes, turn off the oven, but leave the meat to cool in it for about half an hour. It is good to serve this dish 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 of vegetable oil;
100 g sesame paste;
3 cloves of garlic;
1 tablespoon of flax and sesame seeds;
coarse sea salt;
lemon juice.

Oranges in the oven may well decorate your festive table. Oranges will give the meat a slightly unusual, but unimaginably attractive taste. Aromatic, juicy meat soaked in orange juice will surely please many.

Ingredients:
- a 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 pork in one piece, so choose good pulp without streaks. 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 all prepared the ingredients, proceed 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 the garlic slices into them.

5. Line the entire baking sheet with one layer of baking foil and place the orange circles on it so that there are no gaps between them. Put a piece of pork seasoned with spices and garlic on the orange layer, and put the remaining slices of oranges on the meat.

6. Gently wrap the pork with oranges in foil, seal well. Pour a little water into a baking sheet and send to the oven.

7. The cooking time for this dish will take about 1 hour. The oven temperature is 200 degrees. After an hour, pierce the meat with a knife, it should enter easily, and the juice that flows out of the pork when punctured should be transparent. If everything is so, then the dish is ready.