Bekas bird

Bekas is a bird of rather small size, which is found mainly in swamp areas, on damp meadows, flaming banks of water bodies, as well as in the tundra. As you know, the bird snipe is widely popular among fans of sports hunting.

Already from August to October inclusive, bekas begin to gather for wintering. But some specimens are so greasy that they are unable to fly away - that is why the birds remain to winter in their homeland and then the season of hunting for snipe begins.

The juicy meat of poultry snipe has a fibrous and dense texture and is painted dark red. By the way, the process of cooking this bird can be called quite difficult. For example, bacon meat is not advised to eviscerate before cooking - it only needs to be cleaned of feathers, but not scorched so as not to melt the valuable fat that is under the skin of the bird and gives its meat a special taste.

In addition, it is recommended to fry poultry meat for no more than fifteen minutes. In this case, all insides are carefully removed when frying, when they are sintered, forming a single lump. When preparing a whole carcass, it is advisable to make a filling for it - for example, from apples, plums, lingonberries, cranberries or any other fruits of your desire. In addition, you can use buckwheat with chopped eggs, hazel or hazelnuts, fresh or sauerkraut, as well as pickled mushrooms.

Of the spices, poultry meats are combined with many, but not laurel leaves, onions or garlic, which are not recommended to be added due to the fact that they can spoil the natural excellent taste and aroma of game. Fried bacon meat can be served with fruit or vegetable salad, as well as fresh celery. During the frying process, bacon meat releases a significant amount of fat, which is often used as a tasty and satisfying addition to croutons.

You can also try another way to make bekas poultry, for which the meat is carefully processed, cut into the same pieces, and then mixed with mushrooms. All this is poured with wine (best red) and left to simmer until fully ready. Such a meal will turn out to be very rich and surprisingly tasty. It harmonizes perfectly with rice and grated cheese.

Types of snipe

In general, it is customary to distinguish 16 species of snipe around the world, but only six of them are characteristic of the avifauna of Russia. These are bekas, Asian bekas, Japanese bekas, forest dupel, dupel and mountain dupel. By the way, to say such a type of snipe as Japanese is even listed in the Red Book of Russia as a rare, sporadically common species.