Dishes from hazel grouse. Fried hazel grouse step by step photo recipe

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:

  1. 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.
  2. To prevent the bird from becoming dry, fill the carcass with fresh lard. Salo must be cut into fairly large pieces.
  3. If the meat has a dark color, then the bird is stale, or storage rules have been violated.
  4. 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).
  5. 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.
  6. 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:

  1. 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.
  2. 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).
  3. Add fried onion.
  4. 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

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

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.

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.

  • 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:

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.

After watching our video, you will learn how to cook a delicious roast of hazel grouse with tomatoes.

Fritillaries are small birds that are highly regarded by the best chefs around the world. Their healthy, saturated with vitamins and microelements meat is an excellent and very tasty dietary product. How can you cook grouse in a variety of ways?

Options for second courses of hazel grouse

Baked bird with potatoes

The standard and simplest recipe, for which you need two poultry carcasses and a pound of potatoes. Carcasses must be washed, dried with a towel and rubbed with your favorite spices with vegetable oil. After they should be greased with whipped protein and roll in flour with finely grated cheese.

Diced potatoes are placed on the bottom of a baking sheet greased with oil, carcasses obtained during the hunt for hazel grouse are placed on top, and all this is sprinkled with vegetable oil. Bake at 200 degrees until done.

Fritillaries in sour cream

To prepare this delicate and dietary dish, you will need to cut a clean carcass into small pieces. Before cooking, they will need to be placed in cold water and let them stand for several hours. After that, the meat should be wiped dry, smeared with spices mixed with butter and flour, for a special crust. The resulting pieces can be immediately laid out on a baking sheet and sprinkled with sour cream, baked, or you can pre-fry.

In a slow cooker, grouse is cooked in exactly the same way as in the oven, only they will need to be stirred occasionally for better readiness. In addition, it is worth pouring less oil into the slow cooker, the poultry juice itself will be enough there.

The first dish of hazel grouse

The best grouse soup is cooked with porcini mushrooms. It seems that you don’t need to make any do-it-yourself hazel grouse decoy, the bird will fly by itself to make such a delicious dish. To prepare it, you need to cut the hazel grouse into 6 pieces and boil in milk. Then the pieces of meat should be caught, pour 1.5 liters of water and put on fire.

This broth should boil for about half an hour. At this time, cut the mushrooms and fry them in a pan for 5 minutes. This should be done with butter. Next, you need to pour about 150 mg of broth into a pan and simmer the mushrooms for another 10 minutes. In the resulting mixture, you need to add a little flour to make it thicker.

The meat from the bones of the hazel grouse should be cut, but not chopped finely, leaving rather large pieces. Add mushrooms with gravy to the resulting mixture and boil for a little more - up to 10 minutes, so that the mixture becomes homogeneous. If desired, having decided to cook hazel grouse, you can add medium-sized chopped potatoes to the soup, about 5-7 minutes before adding the mushrooms.

At the end, remove the soup from the heat and put spices there - tarragon and basil, cover everything with a lid and let the dish brew for 10-15 minutes. Serve with toasted slices of white bread.

The hazel grouse is a desired trophy for every hunter, also because of its great culinary value. Since its habitat and nesting are only unpolluted and ecologically clean forests, its meat is considered very useful. The hazel grouse is a small bird with very tender and tasty meat. No wonder this upland game is even more valuable than partridge, black grouse, capercaillie or pheasant, and dishes prepared from hazel grouse are a royal table decoration. His meat was considered at all times a delicacy and luxury, available only to the aristocratic class and wealthy people.

The bird is well known for its taste and useful properties to gourmets and hunting enthusiasts around the world. In Russia, these birds are classified as hunting objects and are included in the register of birds that are allowed to be hunted at certain times. However, the delicacy has become available to everyone due to the fact that many farms are engaged in poultry breeding.

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 RR. 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.

cooking secrets

Fritillary dishes have a specific taste, so it is important to know some of the features of its preparation. Hazel grouse is cooked like any poultry, but in order to preserve valuable nutrients during cooking, 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.

Delicious grouse dishes

Various cooking options for this bird have long been known in Russia: the fillet is great for savory salads, and the roast is combined with cheese crust, vegetables or exotic pineapples. Delicious hazel grouse goes well with wild berries (for example, lingonberries), and a successful combination with mushrooms (especially chanterelles) deserves the praise of the most sophisticated gourmets. Hazel grouse meat is also widely used in French cuisine: in the original recipe, the famous culinary specialist Olivier added exactly hazel grouse fillet to his signature salad. Dishes from this exquisite game are good both on the table of any gourmet restaurant and by the fire.

Poultry with garnish baked in the oven

Hazel grouse, cooked in the oven, at home, will become a favorite of any holiday table. The recipe for this dish with a piquant taste and a golden brown crust is quite simple, and any housewife can cook it. So:

  • hazel grouse carcass - 2-3 pcs.;
  • potatoes - 6 pcs.;
  • cheese (parmesan) - 200-250 g;
  • 1 whipped protein;
  • mayonnaise - 80 g;
  • flour, butter, dill and spices (to your taste).

To prepare the dish, you need to beat one protein with salt (a pinch) until a fluffy foam forms. Mix flour with shredded cheese. Pre-treated carcasses should be rubbed with salt, spices, and then thickly greased with whipped protein. Process the carcasses with breading (in flour mixed with parmesan) and put it all on a baking sheet, greased with oil.

Next to the bird, place a whole potato wrapped in foil on a baking sheet and send it to the oven to bake. After 30-40 minutes, remove the potatoes from the oven, cut into two parts, grease each of which with mayonnaise and bake for another 15 minutes until golden brown. Fritillaries are served whole, spreading baked ruddy potatoes on the sides and sprinkling the dish with chopped dill.

Fritillary baked in the oven with pineapple and white wine

To prepare this dish you will need:

  • 1 bird carcass;
  • pineapple - half;
  • 100 ml of white wine;
  • a little vegetable (olive) oil;
  • salt, spices to taste.

The carcass must be cut, sprinkled with salt, spices and fried. Pineapple must be peeled, cut into small pieces and also fried.

In a special form, lay out the dish in layers: the first is the fried pineapple, on top is the fried carcass. Pour the dish with white wine and sprinkle with spices. The hazel grouse is baked in the oven for 20-25 minutes. Serving treats to the festive table for more piquancy, you can pour this dish with pineapple juice.

Fried grouse with lingonberry filling

This is a classic dish of Russian folk cuisine. To know how to cook a dish that will delight everyone with subtle taste sensations, use the recipe:

  • bird carcasses - 2-3 pieces;
  • 300 g fresh or soaked lingonberries;
  • 20 g cl. butter or fat cream;
  • 250 g sour cream;
  • 1 st. l. Sahara.

Fill the carcasses with lingonberries mixed with butter or granulated sugar, then thickly grease with sour cream and fry at maximum mode in the oven for 30 minutes until an appetizing crust forms. The result is an exquisite culinary masterpiece: the most tender hazel grouse meat in sour cream-lingonberry sauce.

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
  • Edible salt to 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 bird halves 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!

KBJU and composition for the whole dish

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 simplest recipes for making hazel grouse, because game lightly marinated in 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 as 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 RR. 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:

  1. 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.
  2. 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 cooked like any poultry, but in order to preserve valuable nutrients during cooking, 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.