The hazel grouse is the smallest representative of the grouse family - the maximum carcass weight rarely reaches 500 g. The bird is well known to hunters and gourmets all over the world, and its meat has always been considered a delicacy available only to the aristocratic class and wealthy people. In Russia, hazel grouses are among the objects of hunting and are included in the list of birds that can be hunted at certain times. Due to the fact that farms are engaged in poultry breeding, the delicacy has become available to everyone.
Useful properties of game
In wildlife, hazel grouses choose ecologically clean habitats, so the product is considered useful and recommended for dietary nutrition. Main the nutritional value meat lies in its perfectly balanced composition, which contains proteins, fats, vitamins B, E, A and PP, and is also saturated with valuable trace elements: potassium, calcium, sulfur, choline and phosphorus. Regular consumption of gourmet meat improves human brain activity, reduces fatigue, helps regulate metabolic processes in the body and is an excellent prevention of cardiovascular diseases.
Taste features and nuances of cooking
Cooks highly appreciate the product for its excellent taste and beneficial features. The meat is tender, but somewhat dry compared to regular chicken. It has an exquisite nutty aroma, light bitterness and a subtle coniferous flavor, which gives the finished dish sophistication and unique piquancy.
How to cook hazel grouse to get a gourmet dish? There are many ways and recipes: the bird is boiled, cooked in the oven, slow cooker, grilled, baked on a spit. To achieve juiciness, the carcass is placed in a saucepan with cold milk and brought to a boil, after which the product is ready to be turned into a culinary masterpiece. The cooking time for a dietary dish is no more than 20-25 minutes. The readiness of the meat is checked with a wooden stick or skewer, which should easily pierce the carcass.
Boiled fillets are used to make tartlets and gourmet salads. For example, the chef Olivier in his famous salad added only finely chopped hazel grouse meat!
Wild mushrooms, pickles, assorted fresh vegetables and berry sauces are usually served as a side dish. Pineapple and kiwi will help digestion and shade the taste of game. Also, hazel grouse goes well with traditional Russian side dishes: porridge, potatoes, pasta.
Pay attention to some of the nuances of cooking, and you will get real pleasure from the dish:
- high-quality meat should not be dark in color - this indicates improper storage. Choose carcasses of a delicate pink shade;
- before frying, it is recommended to rub the bird with salt and spices, as well as stuff it with fresh fat;
- during cooking, the main thing is not to overdry the dish, so quick frying at maximum temperature is recommended;
- the bird should be boiled or stewed over low heat, avoiding a violent boil.
Hit parade of recipes
Poultry with garnish baked in the oven
The recipe for this dish, cooked in the oven, will become a favorite of the festive table. The ruddy crust and piquant taste of meat will not leave anyone indifferent. So:
- bird carcass - 2-3 pieces;
- parmesan - 200 g;
- whipped protein - 1 pc;
- potatoes - 5 pcs;
- mayonnaise - 80 g;
- butter, flour, dill and your favorite spices.
Beat the protein with a pinch of salt until foamy. Mix the shredded parmesan with the flour. Rub pre-treated poultry carcasses with salt and spices, then brush with whipped protein. Bread the carcasses in flour mixed with cheese and place all this splendor on a baking sheet greased with butter. Next to the bird, place a whole potato wrapped in foil and send it to the oven, heated to 200 degrees, for baking. After 40-50 minutes, remove the baking sheet from the oven, unwrap the potatoes and cut them in half. Lubricate each half with mayonnaise and send to blush for another 15-20 minutes. The bird is served whole, spreading the potatoes on the sides and sprinkling the dish with finely chopped dill.
Fritillary cooked in a slow cooker
The recipes for cooking in a slow cooker are simple, and the finished food has excellent taste.
- hazel grouse - 2-3 pieces;
- sour cream - 100 g;
- spices to taste.
Rinse the carcasses thoroughly, brush with sour cream and spices. Place them in the slow cooker with their backs down and cook in the “Extinguishing” mode for about an hour. Open the lid of the appliance, turn the hazel grouse over and leave them to cook in the same mode for the same time. The result is a tender game that even children will like.
Fritillaries spun in sour cream
The preparation of this dish of Russian cuisine does not take much time and always guarantees an excellent result. For a family dinner we need:
- 2-3 hazel grouse;
- 300 g homemade sour cream;
- vegetable oil for frying;
- salt to taste.
Before cooking, it is recommended to soak the bird carcasses in cold water for several hours, then wipe dry and process with spices and salt with the addition of flour. Fry the carcasses in a well-heated pan until golden brown, then put them in a saucepan with breasts down and pour sour cream. Simmer the meat over low heat until fully cooked.
Royal soup with porcini mushrooms
- one bird carcass will need 1.5 liters of water;
- 300 g of white mushrooms;
- 1 st. l. butter and flour.
Cooking recipe: cut the hazel grouse into 4-6 pieces, put in milk and bring to a boil, after which the milk must be drained, pour water and cook the meat over low heat for 25-30 minutes. Cut the porcini mushrooms, fry and simmer in butter with the addition of broth for 10-15 minutes. At the end of the stew, add pre-fried flour. Add the prepared mushrooms to the broth and cook everything together for 5-7 minutes. Before serving, season the soup with finely chopped spicy herbs: basil and tarragon.
Fried hazel grouse with lingonberry filling
The recipe for preparing a classic Russian dish is simple, like everything ingenious, but will delight gourmets with subtle taste sensations. For 1 kg of poultry you need:
- 300 g of soaked or fresh lingonberries;
- 20 g butter or heavy cream;
- 1 st. l. Sahara;
- 250 g sour cream.
Fill the carcasses with lingonberries mixed with sugar and butter, then brush with sour cream and fry in the oven at maximum mode until a delicious crust forms. Add the remaining sour cream to the roaster and fry at a moderate temperature for no more than half an hour. The result of your work will be a culinary masterpiece: the most tender meat in sour cream-lingonberry sauce.
Photo of fried hazel grouse, which I once cooked at home, after a successful autumn hunt. Traditionally, before sorting through the cooking options for a particular game, the first thing I do is always cook the first copies using very simple methods in order to get an idea of the product, so to speak. So it was this time. I rubbed the hazel grouse with salt, black pepper and olive oil, and then just fried it until cooked through in a pan. The dish of this feathered game turned out great except for one thing - the bird is too small, and it ended very quickly!
- Hazel grouse - 1 pc.;
- One sprig of thyme and rosemary;
- Olive or vegetable oil - 30 g;
- Garlic - 2 cloves;
- Salt, black ground pepper;
One of the most simple recipes cooking hazel grouses, because game lightly marinated in spicy herbs and black pepper is simply fried in a pan until a beautiful golden brown.
Fried hazel grouse step by step photo recipe
I tell you how easy and quick to cook fried hazel grouse. The recipe is very simple, so we will do without lengthy introductions.
We pluck and gut the hazel grouse, wash it and cut it into four parts (cut off the breast, then cut the resulting two parts of the game in half again, but already lengthwise). I cleaned and gutted my hazel grouse while still hunting, and what can I say, I did not become zealous with plucking, but simply removed the skin from it. If you have the time and desire, of course, it’s better to pluck the bird, of course, and not to parade it like I did ...
Put the prepared pieces of game on a flat dish, salt them to taste and pepper with freshly ground black pepper,
Pinch off the leaves from the thyme sprig (optional)
Drizzle with a little vegetable oil
Thoroughly coat the pieces of hazel grouse with the resulting marinade,
And leave the game in this form to salt and marinate for 20 minutes,
Then pour a little more olive oil into the pan, then (in cold oil) we send the garlic chopped into plastics, and a sprig of rosemary, mix everything and wait until the oil heats up,
And when the oil heats up and is saturated with the aroma of garlic and rosemary (garlic and rosemary should not start to burn!), Send pieces of hazel grouse to the pan, fry the game on one side for 2-3 minutes,
Then we turn the pieces of game over, and fry them for a couple more minutes on the other side,
After that, cover the pan with a lid, and periodically stirring the hazel grouse,
Fry them under the lid for 10-12 minutes until about this ruddy state. It may be, of course, to cover with a lid and it was not very necessary, but I began to worry about something on the topic “how could I, foolishly, not overdry this tender game”.
After that, fried hazel grouses can be immediately served to the table, decorating the game with sprigs of greens, fresh vegetables (and even slices of pineapples!),
Or, serve game with mashed potatoes for a side dish, which will also be very tasty and somewhat more satisfying! Bon appetit to everyone, and good luck in preparing the recipe for fried grouse described above!
Useful properties of game
The hazel grouse has white, lean and delicate meat, which contains a lot of proteins and fats, which makes it quite nutritious. This game is highly valued for the content of potassium, sodium and phosphorus in the meat, as well as a large amount of B vitamins. Also, the nutritional value of hazel grouse meat lies in its balanced composition, which, in addition to proteins and fats, contains vitamins A, E, and PP. In addition, it is saturated with valuable trace elements: calcium, sulfur and choline. The calorie content of hazel grouse meat is 250 calories per 100 grams.
Regular consumption of hazel grouse meat reduces fatigue, helps regulate metabolic processes, improves human brain activity and is an excellent prevention of many cardiovascular diseases.
In the field
In the campaign optimal hazel grouse fry on skewers or cook a delicious stew. To do this, the gutted carcass is cut into 4 parts and boiled in a cauldron. For a rich broth, it is better to use 2-3 birds. Water should be twice as much. Refueling can be of two options:
- If you managed to pick up mushrooms while hunting, then they are fried together with onions, added to the broth. After 10-15 minutes, finely chopped potatoes, salt and pepper to taste are sent to the soup.
- Finely chopped onions are fried in lard. The roast is lowered into the cauldron. After 20-25 minutes, the stew is seasoned with salt, pepper and well-washed rice. Cook over low heat until tender.
In home kitchen The menu of grouse dishes is much more extensive: from dietary salad, simple roast to grouse in French (with red wine) and gourmet pineapples.
Grouse with wild berries
This dish is even worthy of a festive table, the bird turns out to be very tasty and tender. How to cook hazel grouse with wild berries? The recipe is simple, even a novice hostess can handle it.
Ingredients:
- hazel grouse carcass - 1 pc.;
- cranberries - 150 g;
- granulated sugar - 30 g;
- sour cream - 200 g;
- butter - 20 g.
For cooking, it is better to use chilled poultry, but frozen is also possible. Cranberries need to be covered with sugar and left to brew for 10-15 minutes. After that, fill the carcass with the resulting mixture. Inside the hazel grouse, you also need to put a piece of butter. After that, coat the carcass with sour cream and put it in a duck bowl. It is necessary to bake the bird at a temperature of 180 degrees for 20 minutes. When serving, it is advisable to pour the carcass with the resulting juice, then the hazel grouse dish will be especially tender.
cooking secrets
Fritillary dishes have a specific taste, so it is important to know some of the features of its preparation. Hazel grouse is prepared like any poultry, but in order to preserve valuable nutrients, you need to know the basic rules of cooking.
Culinary experts highly appreciate this product for its beneficial properties and excellent taste. The meat of hazel grouse, although tender, is somewhat dry compared to chicken. It has an exquisite nutty aroma, a subtle coniferous flavor and a slight bitterness, which gives the finished dish a unique piquancy and sophistication. Properly cooked, hazel grouse will impress the most sophisticated gourmet.
Meat, due to the large amount of connective tissue, is harsh and difficult to cook. An old bird is kept a little longer than a young one. If the meat is old, it is tough and dark, and the bones are strong. Also, if the carcass has a dark color, the bird may be stale or the rules for its storage have been violated.
Immediately before cooking the hazel grouse, its carcass must be soaked in a container of cold water for at least an hour. It is even better to pour milk, which must be brought to a boil, but not boiled. So that the bird does not become dry after cooking, it can be stuffed with fresh lard, which must be cut into large pieces. By pre-treating the carcass in one of the ways, you will get more juicy and soft meat without spoiling its taste and nutritional value.
You need to cook this delicacy at a high temperature and so that the meat does not dry out - this is done very quickly. Almost any dish of hazel grouse is ready in half an hour. You can check the readiness of the dish with a culinary needle (if ready, the needle easily pierces the meat).
This bird can be subjected to any culinary treatment: meat can be stewed, boiled, fried, baked. However, it is important to remember that this bird is not pickled. Before frying, the wings and head are cut off from the game, and the legs are tucked into the body and tied with threads, and after cooking they are removed. For the preparation of hazel grouse, salt and spices are used in minimal quantities.
Cooking features
Experienced cooks advise leave the bird in cold water for an hour before cooking, but it is better to put it in a saucepan with milk and heat it to boiling point, removing it immediately (do not boil!). Pre-treatment allows you to make the meat more juicy without damaging its nutritional value.
So that the hazel grouse dish does not dry out, stuff the carcass with lard (fresh, pre-cut into large pieces).
The hazel grouse lends itself to all types of processing: it is boiled, fried, baked, stewed, but do not pickle! Moreover, it is prepared quite quickly in 20-30 minutes.
If the meat has darkened, then the storage rules have been violated..
Delicious hazel grouse harmonizes well with forest berries (especially lingonberries) and vegetables, goes well together with mushrooms (especially chanterelles). This bird is widely used in French cuisine. By the way, in the original, hazel grouse fillet was added to the famous Olivier.
What can be cooked from hazel grouse? It has long been known in Russia many options for cooking grouse: fillet is suitable for savory salads, roast is combined with vegetables or cheese crust. Thanks to Mayakovsky, a combination of hazel grouse and exotic pineapples is known. Fritillary dishes are good both on the table of a gourmet restaurant and at a halt by the fire.
How to cook hazel grouse at home? There are many ways, both simple and complex. This bird is very popular with French chefs. Even the famous Olivier salad originally contained hazel grouse meat. But this delicious bird needs to be cooked correctly, without observing some subtleties, the dish can be spoiled.
You can not use hazel grouse that has changed its color as food, because darkened meat is a sign of improper storage of the product. To make the bird juicy, you must first stuff it with lard or pieces of vegetable oil. It is recommended to soak the hazel grouse in warm water, but not in boiling water.
The hazel grouse is a desirable trophy for any hunter; this medium-sized bird is considered an exquisite treat for the festive table. Even if you just bake game, it will be a truly royal treat. The hazel grouse is considered more valuable prey than the pheasant and even black grouse. The meat of this bird is not only very tasty, but also suitable for dietary nutrition. How to cook hazel grouse? Find out from this article.
Cooking Basics
It is believed that hazel grouse make nests only in those places where the air is the cleanest. Living in ecologically favorable areas explains the high value of this bird. How to cook hazel grouse? There are many dishes from this little bird. Average weight hazel grouse carcasses - 300-400 grams.
Dishes from this type of game can be eaten even by those who are on a diet, because the calorie content of meat is only 254 kcal per 100 g. The hazel grouse contains a large amount of protein, so this meal will be very satisfying and nutritious.
Before cooking, the carcass must be soaked in water or milk. This is due to the fact that hazel grouse, like most game, can be slightly bitter. After the bird can be boiled, fried, stewed, baked. Cooking a carcass usually takes no more than half an hour. If the hostess decided to bake or fry the hazel grouse, then for juiciness she can put a piece of lard inside the carcass.
Bird with pasta and vegetables
Inexperienced housewives are often afraid to cook game, as the process seems unnecessarily complicated to them. In this case, you can start with the simplest dishes. How to cook hazel grouse? You can make a bird with pasta and vegetables.
Ingredients:
- hazel grouse carcass - 1 pc.;
- dry pasta - 120 g;
- carrots - 135 g;
- onion - 230 g;
- egg - 1 pc.;
- tomato - 230 g;
- forest mushrooms - 150 g;
- mayonnaise - 65 g;
- hard cheese - 70 g.
First you need to separate the meat from the bones. For these purposes, it is recommended to use a well-sharpened knife. The remaining bones with a small amount of meat can later be used for cooking soups and broths. Boil the pasta, and cut the vegetables into cubes and simmer in a frying pan. Fillet of hazel grouse boil and fry. At this time, you need to dilute mayonnaise with warm boiled water in a ratio of 1 to 1.
Boiled pasta needs to be mixed with vegetables and fried meat. Top the dish with grated cheese and chopped egg. After the dish is infused, it can be laid out on plates and pour over the sauce.
Grouse with wild berries
This dish is even worthy of a festive table, the bird turns out to be very tasty and tender. How to cook hazel grouse with wild berries? The recipe is simple, even a novice hostess can handle it.
Ingredients:
- hazel grouse carcass - 1 pc.;
- cranberries - 150 g;
- granulated sugar - 30 g;
- sour cream - 200 g;
- butter - 20 g.
For cooking, it is better to use chilled poultry, but frozen is also possible. Cranberries should be covered with sugar and left to brew for 10-15 minutes. After that, fill the carcass with the resulting mixture. Inside the hazel grouse, you also need to put a piece of butter. After that, coat the carcass with sour cream and put it in a duck bowl. It is necessary to bake the bird at a temperature of 180 degrees for 20 minutes. When serving, it is advisable to pour the carcass with the resulting juice, then the hazel grouse dish will be especially tender.
Game in mayonnaise
The recipe for hazel grouse in mayonnaise is known to many hunters' wives. This dish requires a minimum of products that can always be found in the refrigerator. In addition, the preparation of hazel grouse according to this recipe does not take much time. Any side dish can be served with game, but it is best to stop at potatoes or rice.
Ingredients:
- hazel grouse carcass - 1 pc.;
- mayonnaise - 100 g;
- garlic - 2 cloves;
- spices - to taste.
First you need to put foil on a baking sheet and grease it a little with oil. The hazel grouse must be gutted and processed. The carcass should be put on foil, greased with salt and spices, and then poured with mayonnaise. The hazel grouse is baked for about 30 minutes at a temperature of 200 degrees. After that, the foil must be unfolded, and the carcass should be greased again with mayonnaise, after which it can be served.
Hazel grouse soup with mushrooms
Game broths are very tasty and fragrant. Cooking dishes from hazel grouse is not difficult at all, soups are especially easy to prepare. The game must first be gutted and cut into portions.
Ingredients:
- hazel grouse carcass - 1 pc.;
- forest mushrooms - 200 g;
- onion - 230 g;
- butter - 25 g;
- flour - 8 g;
- spices and herbs - to taste.
You need to heat the water in a saucepan and throw pieces of the bird into it. Boil the hazel grouse for 30 minutes, adding salt and black pepper. At this time, you can fry the onions and mushrooms in butter. After you need to pour a small amount of broth from the pan and dissolve the flour in it. Pour the fried vegetables into the soup and bring to a boil. Then it is necessary to pour the broth into the pan along with the flour dissolved in it. Wait 10 minutes, turn off the soup and serve it on the table.
How to cook hazel grouse at home for a solemn occasion? For this case, a recipe is suitable according to which the bird turns out to be ruddy and tasty. This festive dish is able to decorate any table.
Ingredients:
- hazel grouse carcass - 2 pcs.;
- egg white - 1 pc.;
- hard cheese - 200 g;
- potatoes - 500 g;
- mayonnaise - 60 g;
- flour - 30 g;
- herbs and spices - to taste.
Gut the bird and wash it well. After you need to beat the protein with salt until a strong foam. Mix grated cheese with flour in a bowl. Then you need to rub the grouse with salt and spices inside and out. The next step is to lubricate the bird with whipped protein and roll it in grated cheese.
Grease a baking sheet with butter and place the grouse on it. If there is potatoes on the side dish, then it can be wrapped in foil and placed next to the carcasses. Preheat the oven to 180 degrees and bake the grouse for 40 minutes. Then you need to get a baking sheet, cut the potatoes into halves, add spices and mayonnaise. After that, bake the dish for another 30 minutes.
bird soup
The recipe for grouse stew is loved by housewives. The unusual taste of the dish is always liked by both guests and household members. Besides, cook tasty soup not difficult at all.
Ingredients:
- hazel grouse carcass - 3 pcs.;
- rice - 120 g;
- medium onion - 320 g;
- lard - 65 g;
- spices and herbs to taste.
To prepare grouse stew, you need 2 liters of water. The carcass of the bird must be washed and cut so that four parts are obtained. After the same procedure must be done with the rest of the hazel grouse. Put the game in a cauldron, pour water and put on medium fire. It is necessary to monitor the preparation of the dish and remove the resulting foam in time.
Peel the onion, cut into cubes and fry in pork fat. If it is not available, then butter can be used. Put the finished onion in a cauldron along with washed rice. The stew must be cooked until cooked: the groats should become soft, and the hazel grouse should be easily pierced with a knife. The soup should be left to infuse for 5-10 minutes and serve. The recipe for hazel grouse chowder is very simple and delicious.
Bird with pineapples
This combination is one of the most successful, so the dish can be safely put on the festive table. The bird is spicy with a light nutty flavor. Fritillary baked in the oven with pineapple and white wine does not take long to cook.
Ingredients:
- hazel grouse carcass - 1 pc.;
- small pineapple - 1 pc.;
- natural white wine (red is also suitable) - 120 ml;
- salt and spices to taste.
The carcass needs to be cut into 2 halves, since this dish has 2 servings. After the hazel grouse, pepper, salt, put in a pan and fry. At this time, you need to peel the pineapple and cut it. The fruit must also be fried until soft in a pan. Then you should get a baking sheet and put on it first pieces of pineapple, and on top - hazel grouse. The dish is poured with wine and seasoned with spices. After that, you can send the baking sheet to the oven, heated to 180 degrees, for 20 minutes. This recipe for cooking hazel grouse will not leave anyone indifferent.
How to cook hazel grouse at home? There are many ways, both simple and complex. This bird is very popular with French chefs. Even the famous Olivier salad originally contained hazel grouse meat. But this delicious bird needs to be cooked correctly, without observing some subtleties, the dish can be spoiled.
You can not use hazel grouse that has changed its color as food, because darkened meat is a sign of improper storage of the product. To make the bird juicy, you must first stuff it with lard or pieces of vegetable oil. It is recommended to soak the hazel grouse in warm water, but not in boiling water.
Hazel grouse is a very desirable trophy for every hunter, also because of its great culinary value. Since the hazel grouse chooses only uncontaminated, ecologically clean forests for its habitat and nesting, the meat of this bird is considered very useful.
A hazel grouse dish is a truly royal table decoration. Properly cooked, hazel grouse will amaze any of the most sophisticated gourmets.
This is a small bird with a carcass weight of approximately 400 grams. The meat is very tender and tasty. Not without reason, this upland bird is more valuable than partridge, pheasant, black grouse or capercaillie.
The preparation of any game has its own characteristics due to the specific taste of meat. How to properly cook hazel grouse so that it becomes the crown dish of any table, we will tell in this article.
Features of hazel grouse meat
Slightly noticeable bitterness gives the meat an exquisite piquancy. There is also a slight nutty flavor.
The hazel grouse belongs to the order of chickens, and it is cooked like poultry. Despite the fact that this is a wild bird, the meat is very soft and delicate in taste, white and pink in color.
In terms of its qualities, hazel grouse meat is extremely useful, it is low-fat and is considered dietary. Its calorie content is 25 calories per 100 grams. It is highly valued for its high content of phosphorus, potassium and sodium, as well as B vitamins. In addition, it is rich in proteins, which makes it the nutritional leader among upland game.
cooking secrets
It is very important that during the culinary processing of the meat of this valuable bird, nutrients are preserved.
To do this, you need to know the rules of how to cook hazel grouse:
- Immediately before cooking, the carcass should be placed in a container with cold water, and left to lie down for 1 hour. It is even better to pour milk, bring to a boil. Then quickly remove it from the pan with milk, no need to boil it. By pre-processing the carcass, you will get more juicy meat without damaging its nutritional value and taste.
- To prevent the bird from becoming dry, fill the carcass with fresh lard. Salo must be cut into fairly large pieces.
- If the meat has a dark color, then the bird is stale, or storage rules have been violated.
- You need to cook this bird by turning on the heat. You need to cook quickly so that the meat does not dry out. The dish is ready in half an hour. You can check the readiness with a culinary needle (the needle easily pierces the meat, and also comes out easily).
- Hazel grouse can be subjected to any culinary treatment. It can be stewed, boiled, baked, fried. It is important to remember that this bird is not pickled.
- For cooking game, spices and salt are used in minimal quantities.
How to cook on the go
Hunters often cook the bird immediately after prey. What could be tastier than game fried on skewers or skewers? In field conditions, the carcass can be baked in clay.
However, experienced hunters know that hazel grouse makes a wonderful stew on fire. The smells of smoke and the surrounding forest add a unique flavor to this camping dish.
To cook hazel grouse soup in field conditions, you need:
- The carcass is gutted, cut into pieces (optimally 4) and boiled over a fire. Water is poured in such an amount that it is twice as much as meat. To make the broth rich, you need to get 2 or 3 birds.
- Next, prepare the dressing for the stew: finely chop the potatoes, salt, and add pepper to taste (spices and salt should be used to a minimum).
- Add fried onion.
- The game is boiled for half an hour, then washed rice is added.
After laying the rice, the hazel grouse soup is boiled until tender over low heat.
Mushrooms found in the campaign can be added to the stew. They must be fried with onions. Mushrooms will give the game an indescribable flavor.
Best Recipes
In home cooking, a huge variety of recipes are known for how to cook hazel grouse.
This bird, amazing in its taste, goes well with vegetables. It would be good to choose mushrooms or berries (especially forest ones) as a sauce for dietary game meat.
The French, for example, are very fond of pies with hazel grouse meat. These pies are baked from puff pastry. In addition, the Olivier salad recipe is known, where the fillet of this wild bird is used.
When there is a choice of which hazel grouse dishes to cook, it is no wonder to get confused. There are a lot of them: dietary and spicy salads, roasts (with cheese and pineapples), baked in the oven, stewed in sauce or with vegetables. Now this bird is cooked even in a slow cooker. The most delicious and fragrant dishes are broths, and soups cooked on its basis.
Consider the most interesting and simple ways to cook hazel grouse.
The easiest recipe
- hazel grouse carcass;
- lard - 150 g;
- salt and black pepper to taste.
- cream (or sour cream) - 200 ml;
- broth - 200 ml.
First, the carcass (whole) is gutted. Then rub it with salt and black pepper. Processed meat needs to be stuffed with lard. Then the bird is fried over high heat for half an hour. Serve with vegetables.
The main sauce for this bird is prepared on the basis of the oil used in frying. You need to add cream (or sour cream) to the butter, you can add broth. Then everything boils. It makes a very tasty condiment.
Delicious meatballs
Ingredients:
- hazel grouse -2 pcs.;
- milk - 200 ml;
- loaf (or white bread);
- broth - 200 ml.
From the fillet of the bird, you need to make minced meat, add a loaf soaked in milk (white bread) to it. Then salt and pepper are added to taste. The whole mass is kneaded and small meatballs are formed.
Stew meatballs in a deep saucepan for about 15 minutes. A little butter is put on the bottom of the saucepan, the broth is poured, in which the meatballs are stewed.
Rice, poured with any sauce, is the perfect side dish for the most delicate meatballs.
Oven-baked hazel grouse with pineapple and white wine
How to cook hazel grouse in the oven tasty and unusual?
For this recipe you will need:
- bird carcass;
- half a pineapple;
- a little olive (or vegetable) oil;
- 100 ml of white wine;
- salt, spices to taste.
The bird must be cut lengthwise, sprinkled with salt and pepper, then fried. Exotic fruit must be peeled. Pineapple cut into small pieces must also be fried.
We spread the fried pineapple in the form with the first layer, on top - the prepared carcass. Pour everything with wine, sprinkle with spices. The hazel grouse is baked in the oven for at least 20 minutes. When serving such a dish for a festive feast, or to add even more spice, you can pour pineapple juice over the dish.
Fried grouse with sour cream sauce
This method of cooking will appeal to those who love unusual combinations of products.
Required products:
- bird carcass - 3-4 pieces;
- milk - 1.5 l;
- sour cream - 200 ml;
- roasted hazelnuts - a handful;
- greens (optional)
- salt and pepper to taste.
Washed and gutted carcasses are stacked in a saucepan. Pour in the milk and bring to a boil. After boiling, remove the bird immediately and place on a paper towel.
It is necessary to rub the dried bird with salt and spices, and fry in a pan until golden brown.
Cut the greens and combine with chopped hazelnuts. Stuff the hazel grouse with this mixture, and place the bird in a baking dish, previously greased with sour cream.
In an oven heated to 180 degrees, the dish should stand for at least half an hour. During cooking, it is necessary to periodically water the hazel grouse with sour cream and the secreted juice. When the hazel grouse in the oven is ready, cover the dish with foil, after 10-15 minutes you can enjoy the great taste.
Fried hazel grouse with cranberries
An amazing way to cook game - fried hazel grouse, a recipe with lingonberries. This recipe is suitable for a festive table, lingonberries perfectly set off the specific taste of game, and give the dish a unique flavor.
You will need:
- whole carcass;
- fresh lingonberries (in extreme cases, you can use frozen good quality) - 200-300 g;
- butter - 50 g;
- lump sugar - 1-2 pieces;
- sour cream - 200 ml.
Wash and gut the hazel grouse, fill it with fresh or frozen (you must first defrost). Put sugar and butter inside the carcass.
Coat the bird with sour cream and fry it until golden brown. Then add sour cream to the frying pan, put the fried hazel grouse and simmer for 20 minutes over low heat.
The royal dish is ready! Not a single guest will remain indifferent to such yummy.
Fritillary salad with vegetables and pasta
Ingredients needed for 4 servings:
- fried game fillet - 300 g;
- dry pasta - 100 g;
- carrots - 100 g;
- tomatoes - 100 g;
- mushrooms - 100 g;
- egg - 1 piece;
- cheese - 50 g;
- celery root - 50 g;
- lemon - 1 piece;
- salt and pepper to taste.
Prepare the pasta, after salting the water, rinse in cold water when ready, and leave in a colander. Peel carrots and celery. Cut mushrooms into small cubes. Boil carrots, mushrooms, celery in salted water, and then cool.
Pepper the fried meat and cut into cubes. Squeeze lemon juice into mayonnaise sauce. Combine boiled vegetables, meat and pasta. Fill with sauce. Sprinkle grated cheese on top.
Complement the salad with a decoration of tomatoes and boiled eggs.
Video
After watching our video, you will learn how to cook a delicious roast of hazel grouse with tomatoes.
The hazel grouse has an amazing difference from the rest of the game: their meat, regardless of age and gender, is always soft and healthy. Any recipes according to which dishes are made from this bird are always obtained at the highest level.
Preparation of hazel grouse begins with plucking and gutting, which must be done as soon as possible after capture or purchase. Carcasses are often plucked, like an ordinary feathered bird, less often feathers are torn off along with the skin. They gut the bird, again, like a home bird, with the only difference being that the game is still being examined for the presence of shot. Usually the trace from the shot is visible to the naked eye: this is a round hole with a bruise. Using a sharp thin knife, carefully remove the lead balls. But even cooked game should always be consumed with caution, because no one can give a 100% guarantee of the absence of shot. Unless, of course, the bird was caught in a loop.
Ingredients
- Fritillaries 1 carcass
-
Onion 1-2 pcs. -
Pork fat 100-150 g -
Vegetable oil 50 ml -
food salt taste -
Spices and seasonings to taste -
Rosemary 1 pc.
Cooking
Put the hazel grouse carcass and the rest of the ingredients on the desktop. If the hazel grouse is frozen, then it must first be thawed. After that, the game must be soaked in water for 1 hour. Then the carcass must be divided lengthwise into two halves, as shown in the photo.
Sprinkle the halves with pepper and salt, then rub with any refined vegetable (except olive) oil. Due to the fact that the hazel grouse will be fried, you should choose an oil suitable for such a procedure.
While the halves of the bird are marinating, melt the lard in a frying pan over medium heat. Since hazel grouse meat is slightly dry by nature, pork fat will serve as a moisturizing component.
After a sufficient amount of fat has been rendered (see photo), the remaining fat must be removed from the pan.
Put the prepared parts of the hazel grouse, soaked in spices, with the skin down on a hot frying pan and reduce the heat.
It is necessary to fry the meat halves on both sides until a dark, brown crust.
Then the parts, leaning on each other, put on the unroasted edges and brown the remaining bright places.
To the almost ready hazel grouse, you need to add onion, finely chopped into cubes or thin half rings. While the onion is fried, the halves of the carcass must be constantly turned over so that they are saturated with onion flavor. After the onion turns golden, reduce the temperature to a minimum, put a sprig of rosemary on the pieces of meat and cover with a lid. Stew the meat with herbs for just a couple of minutes, remove from the stove and extract the rosemary. If desired, this herb can be replaced with oregano, thyme or garlic. Those who like the original smell of game can omit spices altogether.
That's the whole step by step photo recipe. Fried grouse is ready. They can be served hot with any side dish or as an independent dish, decorated with fresh vegetables and herbs. Bon appetit!
