I have been coming across quite a few huns while chasing roosters... long story short I have prepared them in a soup and also plucked, brined, and roasted. Both culinary attempts resulted in meat only the cat would eat. They are beautiful birds, but I don't want to kill something I can't stomach. My family loves all kinds of game, even the weird birds like snipe rank highly around our house, but huns have hit the bottom of our edibility list. They have a very musty and livery taste I can't get past. All the info I read talks about how delicious they are. Any pointers? Similar experiences? Recipes? Would love to enjoy eating these little birds. Fun to shoot, beautiful, abundant, but...
Ways to prepare huns for the table?
- Thread starter CluckNut
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Chestle
Well-known member
Never ate one but I did shoot one at an English shoot. Here's a couple recipes off the 'net
www.jamesmartinchef.co.uk
harvestingnature.com
Partridge Bourguignon - James Martin Chef
This one pot Bourguignon uses partridge instead of beef. A good quality Burgundy wine is essential to this dish, bringing a real depth of flavour!
www.jamesmartinchef.co.uk
Dijon Roasted Hungarian Partridge | Harvesting Nature
I can easily say that Hungarian Partridge is among my favorite of the game birds to eat, they are so tender and full of flavor. I can also say that Huns are among one of the more difficult upland birds to shoot, they flush very easily and move swiftly. I don't really stand much of a chance...
harvestingnature.com
Wind River
Well-known member
Our group had local Asian resturants prepare them in different stir fry’s and tempura battered Hun strips. Another favorite was taking the Huns breasts flattened and breaded and served with mild Asian bbq sauce. We tried to copy what we had tasted and came pretty close.
If it says “Chop Suey House” definitely try it. They are masters with wild birds.
If it says “Chop Suey House” definitely try it. They are masters with wild birds.