How delicious to cook hazel grouse?
If a hunter brings grouse from the field, a real feast is planned at home. After all, this small bird is a special culinary delight on the tables of our compatriots. Even baked in the most usual way, the hazel grouse will become a real royal treat and decoration of any table. Today we will be happy to tell you how to cook it.
The value of this bird, the average carcass weight of which is only 300-400 grams, is that it selects exclusively ecologically clean areas for nesting. And this is directly reflected in the taste, quality and even the safety of the meat.
But it is worth noting immediately that this game can taste bitter, because it needs to be cooked properly. But the pleasant nutty flavor will make the dish truly unique. Hazel grouse will be able to feast on everything, including even those who are on a diet. After all, its caloric content is only 25 kcal per 100 grams. In addition, it is an excellent source of protein, which allows you to forget about hunger for a long time.
Here are some secrets that will help make a true culinary masterpiece:
- To preserve all the nutritional properties and juiciness of meat, experienced chefs advise to pre-soak the carcass in water or milk.
- Excessive dry meat can also be avoided by putting a little bit of lard inside the bird.
- Hazel ginger gives in to almost any culinary treatment. It can be baked, fried, boiled, stewed, but not marinating. This process can contribute to the loss of juice.
- Another important question in which beginning chefs are interested is how much to cook meat? Cooking a bird should be at a high temperature and not more than 20-30 minutes.
This delicacy of the chef is perfectly combined with berry sauces, and as a side dish it is advised to serve vegetables and mushrooms. By the way, the original Olivier salad, which came to us from French cuisine, was also cooked with grouse meat.
Since the bird is the prey of the hunter, they often cook it immediately. That is why we consider both options - cooking in the field and at home.
In hiking conditions
Quickly and without hassle of grouse, you can make soup, fry it on a skewer or in clay.
For roasting in clay, the carcass needs to be gutted and plucked, thoroughly rinsed inside, rubbed with spices, put the stuffing inside if desired. These can be wild berries, nuts or fruits, lard.
To dig up the coals, put inside the bird smeared with clay, and cover. After 40 minutes, get, break the clay cocoon, and apply to the improvised table.
To cook a delicious soup, the game must be cut into four parts and sent to cook in a cauldron. Meanwhile, peel the potatoes, cut them into small cubes, salt and pepper a little, and then send them to the broth. There also put the fried onions and mushrooms, if any, found during the hunt.
After 30 minutes, put rice in the soup and cook until it is ready.
Home cooking also abounds in recipes for the meat of this bird. The French, for example, are very fond of puffs with grouse meat. But the easiest and fastest option is baked game with sauce.
For this you will need:
- carcase of hazel grouse - 1-2 pcs;
- lard - 50-70 g;
- broth - 200 ml;
- cream - 100 ml.
The carcass is cleaned, rubbed with salt and pepper, stuffed with lard, and fried over high heat for 30 minutes.
For the sauce, cream is added to the butter on which the fish is roasted, brought to a boil, and then the broth is poured.All boil for 5 minutes.
In a cheese crust
Cheese "shell" perfectly retains juiciness, giving the meat extra tenderness and creamy taste. Required:
- grouse - 2-3 pcs .;
- grated cheese - 50 g;
- egg - 1 piece;
- flour - 2 tbsp. l .;
Cleaned carcasses to rub with spices. Beat egg white with salt, coat them with game. Roll in a mixture of cheese, flour and breadcrumbs. Bake in the oven for half an hour. Serve with green onions.
With pasta and vegetables
Tasty and hearty dish, which is perfect for a family dinner. Will be needed:
- poultry fillet - 300 g;
- pasta - 100 g;
- egg - 1 piece;
- carrots - 1 pc .;
- onions - 1 pc .;
- mushrooms - 100 g;
- tomato - 1 pc .;
- cheese - 50 g;
- lemon - 1 pc .;
- mayonnaise - 70 g;
Cut the fillets into small cubes and fry in butter. Cook the pasta. Finely chop vegetables and stew in a frying pan. Mayonnaise diluted with broth in a ratio of 1: 1, squeeze lemon juice into it.
Mix pasta with meat and vegetables, garnish with eggs in quarters, and sprinkle with cheese.
The unusual, original taste of the hazel grouse will surely please you and your guests. A quick cooking will significantly save time preparing for a regular dinner or an important celebration.Bon Appetit!
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