grouse - the trophy hunter.Now this bird is rare.Catching her strictly licensed.Especially highly valued capercaillie-bantamweight (weighing up to 6 kg).They are easily recognizable by their colorful plumage and a characteristic "beard" under the beak.But the food consumed and chickens (they weigh about 3 kg).Sometimes you can get in a store frozen carcass capercaillie.But it also happens that as a result of a successful hunt or as a present for you of whole misses this rare bird.What to do with the next of kin of chicken and a dish of wood grouse to cook?
meat from this bird juicy, dark.It is absolutely not like fresh chicken, and has an unusual aroma of pine needles.Moreover, it is more rigid.Hunters decided not "hammer" the pine flavor, and enjoy it.Among the forests they gutted carcass, it is coated with clay and baked in an earthen pit in the corner.But at home a dish of wood-grouse requires a more careful approach.To soften the meat, marinate it beforehand.This procedure is obligatory for the frozen carcass, as it intensifies bitter hint of pine needles.
If you grouse was sort of a handsome man - in feathers and unskinned, it in this form should be hung behind the head or tail in a cool place.When in a day or two bird fall to the ground under its own weight, it is believed that it is ready for further processing.There are numerous recipes of the capercaillie.It boiled, fried, stewed.The easiest way - the entire baking in the oven.No less tasty grouse leaves, grilled.
What would we do with a bird, it must first pluck and disembowel.Neck, legs and wings will fit in the broth.The rest of the carcass is cut into large pieces and pickle (such as wine).Dish of capercaillie get sweeter if we nashpiguem meat into cubes of lard.Now look at how to put out the bird.Lard pieces dipped in vegetable oil and fry over coals before the crust.Then put on the fire a pot with oil, passeruem it 2-3 chopped onion.Put the pieces of meat and pour a liter of boiled broth in advance.Simmer for at least an hour, or even longer.When the meat is almost ready, poured into a dish of capercaillie two or three glasses of cranberry or cranberries.Add the flour in sufficient quantity to the broth thickens, as a sauce.
Another way to prepare forest dweller - baking.Despite the variety of recipes of all the dishes prepared in the oven capercaillie somewhat similar.Whole carcass fat bacon and stuffed with fillings.Sometimes the meat is cut into pieces and clap them in puff pastry.Fillings can be different.Here are some of them.Remove from the skin of poultry, as well as the liver and heart of fry in fat.Sauté onion in butter until golden.Absorb 200 grams of rice, a little fry until it acquires a glass shade, then pour in the water.Add salt and season with spices.Mix cooked rice with a pre-soaked raisins and chopped herbs.Another filling - liver.Boil 100 grams of mushrooms, express, cool.A little calf liver mince.Add the ground beef soaked in milk bun pounded-hot oil, two eggs, mushrooms.Seasoned to taste with salt and spices.
