Wood grouse meat can be called exotic. It is almost impossible to find it on store shelves. Therefore, not everyone knows how to cook wood grouse. After all, the process of cooking exotic poultry is significantly different from the same chicken.
Capercaillie meat is nutritious and high-calorie, it can hardly be called dietary. It contains a large amount of vitamins and minerals that have a beneficial effect on the cells of the brain and spinal cord, accelerate protein synthesis, improve the condition of the skin and the functioning of the entire digestive system.
The wood grouse meat is very juicy, but harsh. When cooked correctly, it has a pleasant and delicate taste. The wood grouse's meat is dark, which distinguishes it from other birds. He also has one more feature - the taste changes depending on the season in which the prey was caught.
The meat of the autumn wood grouse is the most tender and tasty, with a pronounced lingonberry flavor. In its preparation, there is no need to use additional sauces or additives. The taste of the meat was influenced by the food of the wood grouse. In summer and autumn, he mainly eats his favorite berry delicacies.
And the meat of the spring wood grouse has a taste of pine needles with a slight bitterness. Indeed, throughout the winter, he has to feed on coniferous needles. In order not to spoil such a rare catch and achieve good taste, it is important to know how to properly prepare a wood grouse carcass.
How to prepare a carcass
Before cooking wood grouse, it is necessary to correct the taste and eliminate the rigidity of the meat. Immediately after extraction, the carcass should be hung in a cool place for several days by the head. There is no need to gut and pluck the game. The meat will become a little softer and richer these days. After that, the bird should be plucked, gutted and divided into several parts. You can immediately start cooking the autumn wood grouse, but the spring one should be processed in a special way.
To eliminate bitterness and coniferous aftertaste, it is recommended to marinate the carcass for 2 days before cooking.
To do this, you can use water by adding a small amount of vinegar to it, periodically pouring red wine. To give the original flavor, you can soak the meat in lingonberry juice.
Exotic poultry can be cooked both at home and in the field. It is necessary to take into account when cooking that the wood grouse does not have fat deposits, so after cooking it becomes a little dry.
Cooking in the field
Hunters rarely manage to catch wood grouse. But if such luck falls out, then not everyone succeeds in enjoying delicious meat. After all, few people know how to cook wood grouse without existing conditions for soaking and pickling poultry.
There are several ways to bake or stew a carcass in the field:
| Way | Cooking process |
|---|---|
| On coals | Gut the bird without plucking it and cut off its legs. Grate the carcass from the inside with pepper and salt. Fill with 3 potatoes or apples. On top of all the wood grouse, carefully smear with liquid clay. Put the prepared carcass on the fire and cover with hot coals, after making several holes for the steam to escape. The meat will cook for at least 20 minutes. To feast on a bird, you need to chop off the clay, do not worry about the feathers, they will also go away. The peculiarity of this preparation is in the preservation of all nutrients and juiciness of the meat. |
| On a spit | It is necessary to put the carcass of the bird on a spit and hold it over the fire, constantly turning it. It takes a long time to cook meat in this way, about 3 hours, in less time it may simply not be baked. |
| In the cauldron | Delicious wood grouse carcass cooked in a cauldron. You need to divide the bird into 6 parts. Set aside the entrails, paws and neck for making soup in the future. Salt the rest of the meat well, stuff with small and thin pieces of bacon to make it juicier. Chop each part of the wood grouse carcass on a fork and hold over the fire for 3 minutes, until an appetizing crust is obtained. Pour oil into the prepared cauldron, add pieces of poultry previously fried on the fire, 2 glasses of broth, cranberry juice or lingonberry. Stew the wood grouse meat over low heat for 40 minutes. You can add some fresh blueberries or lingonberries to the broth to improve the taste. Pieces of meat cooked in a cauldron, if desired, can be slightly dried over coals. |
Each hunter chooses for himself how best to cook wood grouse in the field, based on free time and available ingredients.
Cook at home
It is not every day that housewives in the kitchen come across an exotic bird, and therefore do not know how to cook a capercaillie in order to please their breadwinner. To reveal all the taste qualities of this meat will be obtained by frying or baking. Therefore, it is better to cook it in the oven or in a multicooker. To preserve the juiciness of meat, you need to cook the wood grouse first at the highest possible temperature, and then gradually reduce it.
Whole oven
When baking poultry in the oven, keep in mind that the breast cooks faster. So that the meat is not dry and tough, you need to periodically water the poultry with the juice that forms on the baking sheet during frying.
The calorie content of the baked capercaillie is 277 kcal.
Cooking time (together with pickling) - 16 hours.
Required products:
- Whole wood grouse carcass - 1 pc.
- Apples - 2 pcs.
- Large onions - 1 pc.
- Potatoes - 2 pcs.
- Mayonnaise - 150 gr.
- Pork lard - 300 gr.
- Breadcrumbs - 2 tablespoons
- Sugar - 1 tsp
- Mustard - 1 tablespoon
- Seasoning for meat - to taste.
Cooking process:
- Pluck the wood grouse. Gut all the insides of the bird. Cut off the head, wings and legs.
- Soak the carcass in a salty solution for about 10 hours in a cool place. You can use berry juice (lingonberry, blueberry) to add flavor.
- Cut the potatoes and apples into small cubes.
- Cut the onion into half rings.
- Mix vegetables and add sugar, pepper and salt.
- Stuff the wood grouse carcass with the resulting mixture.
- Mix mustard with mayonnaise. Spread the prepared wood grouse well with the resulting sauce.
- Add spices to the breadcrumbs and sprinkle on the meat.
- Put the carcass on a thick foil for baking, put thinly sliced pieces of lard next to the meat.
- Wrap the capercaillie in foil and place on a deep baking sheet.
- Place the bird in the oven. Cook for 5 hours at 170-190 degrees.
- Every 20 minutes, the meat must be turned over and poured over with the resulting juice. You can add some water to the baking sheet.
- Half an hour before being ready, remove the foil so that the meat is slightly browned.
Spaghetti, boiled potatoes and vegetable salads can be served as a side dish for oven-baked capercaillie.
In a multicooker
The multicooker is actively used in almost every home. Wood grouse meat can be cooked deliciously in this miracle of technology.
The calorie content of the baked capercaillie is 254 kcal.
Cooking time - 1 hour 20 minutes.
Required products:
- Wood grouse carcass - 1 pc.
- Lingonberry - 3 tbsp.
- Onions - 3 pcs.
- Pork lard - 300 gr.
- Flour - 2 tablespoons
- Sunflower oil - 100 gr.
- Salt and spices to taste.
Cooking process:
- Pinch and gut the bird.
- Cut off legs, wings and neck. They will need to be used to prepare the broth. At the end of cooking, add chopped onions.
- Cut the carcass into 6 pieces and fill them with bacon.
- Salt and pepper the meat and fry in a skillet with the addition of sunflower oil.
- Place the already fried wood grouse in a slow cooker and pour in the offal broth prepared earlier.
- Switch on the multicooker to the extinguishing mode.
- The wood grouse should be cooked for about 1 hour. 35 minutes after the start of cooking, add lingonberries with flour diluted in water. Mix everything and cook for another 25 minutes.
An excellent side dish for cooked capercaillie in a slow cooker is potatoes, boiled buckwheat and rice.
Despite the exotic nature of the wood grouse, it can be deliciously cooked both in the field and at home. The main thing is to soak and cook it correctly, strictly following the recipe. It is recommended to eat wood grouse on the day of cooking, it is at this time that you can feel all the deliciousness of meat.
Yesterday I threw in recipes from the Internet, and today I want to tell you how I have been cooking it at home for many years.
Well, first of all, a few subtleties of cutting ..
Hunters have a special ritual .. They gut the bird, hang the capercaillie upside down and wait until this very head falls off under its own weight ... And only then it is butchered.
But this is not the way for me.
I skin the bird while still warm .. that is, I remove the skin from the bird right with the feathers and then gut it. To remove the skin, I need to cut off the head of the capercaillie, cut off the tail, paws along the first joint, cut off the wing fingers (the wings are the same hands and therefore there are fingers), cut off long feathers along the bottom of the elbow together with the skin, from tail to head I do an incision in the skin and completely remove the skin along with feathers ... A naked carcass remains in your hands (in your hands if you can hold 5-6 kg of meat) in fact it remains on your table ...
Use of cut residues:
Feathers can be used for crafts, with wings they used to roll lingonberries on special boards, and grandmothers used to oil pancake pans .. now you can make original crafts from tails and wings. Souvenirs are made from paws and beak.
With us, everything that remains from butchering is used as a profit for the hunt.
Let's start cutting the carcass:
I cut a thin film on the abdomen across the bird and remove the intestines .. for hunters, even the intestines do not go to waste ... Everything else is in business (for profit).
The stomach must be cut lengthwise and turned inside out, remove the inner hard layer of the stomach along with the contents. The stomach in water for flushing, the contents of the stomach in the trash, and rinse the interlayer under running water and put to dry (do not throw it away) ..
Separate the gallbladder from the liver very carefully so as not to damage it, if bile spills out, then the liver can be immediately thrown away, as it will taste bitter. The bladder goes into the trash, the liver goes into the water to the stomach.
You send your lungs and heart into the water, you first need to cut the heart lengthwise and release the blood.
Now the giblets can be washed and cooked into a delicious soup (recipe at the end of the post), or you can cook with the bird itself.
We cut the poultry carcass, like a chicken, into portioned pieces, rinse well if it is already cooled down, if it is warm, soak it in cold water until it cools down.
The capercaillie has a very well-developed chest and the meat in this part is different both in taste and in color. There is a lot of it and it can even be enough for diet cutlets.
Therefore, I separate some of the meat and freeze it. Then I twist it with onions and combine the minced meat with a loaf or loaf soaked in milk or water. Salt pepper to taste. I form cutlets, roll in flour and quickly fry until crusty in vegetable oil. Then I fill the cutlets with water, add spices and put them to simmer for 5 minutes. In the meantime, I breed 1 tsp. flour with water and pour it over the cutlets, another 5 minutes over low heat, a handful of lingonberries a minute before the end of cooking. You can add a little lingonberry juice at the end .. a couple of minutes on the table to soak with lingonberry juice and homemade wood grouse cutlets can be served with hot mashed potatoes.
While the meat for the cutlets is frozen, we will cook capercaillie stewed with vegetables.
Rub chilled pieces of meat with bones with salt and pepper, roll in flour and fry in vegetable oil until golden brown. We put it in a saucepan, pour out the remaining oil, fill it with water and put it on the stove until it boils. If there are traces of frying in the frying pan, pour everything with hot water and after 5 minutes pour into the wood grouse into a saucepan, brazier or saucepan, depending on what you will cook in.
After boiling, reduce the fire and leave to extinguish ...
We will prepare the vegetables for now. Cut the onion into rings, a couple of large heads are enough for a bird, if you wish, you can take more. Onions can be lightly fried, but not too much, so that they do not change color, but only change the aroma and become transparent. Chop a little onion finely and fry with carrots, as we are preparing a fry for a regular soup, do not spare a couple of good carrots, too. We add all this to the wood grouse, half an hour after the start of stewing. At the same time, you can add peppercorns and a little dry dill. If you are using fresh dill, add it after cooking.
At this stage, the wood grouse should be completely covered with water and vegetables and boil a little. Make sure that the water does not boil too much, add boiled water if necessary.
It is necessary to stew the wood grouse until the meat becomes soft and it is easy to separate from the bones, but not fly off on its own.
Serve the finished dish with potatoes on a large platter.
The potatoes are stacked in the middle, around the edges in a circle with pieces of wood grouse, pour everything over with the sauce in which the wood grouse was prepared (the liquid and vegetables by that time will just acquire the consistency of the sauce, the flour from the frying will make it thick).
decorating the dish with dill branches and soaked lingonberries.
Isn't it a royal dish?
Well, lastly giblet soup.
Put the water in the pot on the fire
while the water boils, fry the giblets, boned in flour, in vegetable oil.
After boiling water, dip the giblets into a saucepan. In the meantime, peel and dice the potatoes yourself.
15 minutes after the giblets, place the potatoes in the water, and after boiling, this time we reduce the fire.
After 5 minutes, send finely chopped turnip onions (not fried) to the soup.
Put the carrots grated on a coarse grater in water without oil. Send it to the pot.
Salt, pepper and cook for another 5 minutes.
Add the rest of the spices (dill, celery, bay leaves, green onions) and turn off the stove, but do not remove the soup from the stove ... After 15 minutes you can serve
Bon Appetit
Yes .. behind the description of such delicacies, I completely forgot to tell you about the layer of the stomach that we sent to dry at the very beginning and which I told you not to throw away under any circumstances ...
So when it finally dries up and becomes brittle, it needs to be wrapped in a clean white piece of paper and put away on the shelf where you keep your medicines ...
And if your child or any family member suddenly starts having an upset stomach, then there is no better folk remedy for diarrhea than the inner layer of the capercaillie stomach, crushed into powder. Its properties are due to the high content of special substances - pectins. You need to take the powder in a dose that fits in a slide on the tip of a knife.
A real folk remedy for Siberian hunters. Of course, a medicine containing pectins can also be bought at a pharmacy, but why throw away what nature itself has given you in your hands.
So don't get sick
Who is interested in the answer to the question of how to cook wood grouse? If you thought that only a hunter needs to know this, then this will not be entirely correct.
Of course, in most cases, this question is asked by the one who caught this bird, but there are many different places where wood grouse is served to dear visitors. For example, this is the most ordinary restaurant.
Real professionals in their field work here, who know a lot of recipes for cooking game, so the issue with capercaillie is always closed for them, because everything has already been worked out.
What about the most ordinary housewife, whom her husband brought a capercaillie from the hunt? Not every day you come across such meat, so immediately thoughts arise in your head about how to cook wood grouse for your husband so that it is delicious.
It should be noted right away that such meat cannot be compared with ordinary chicken and cook it according to the same recipes, because it has its own specificity and special taste.
For example, in appearance, it has a dark shade and significant rigidity, which is inherent in any game. In terms of internal composition, this game has a large amount of vitamins that bring the nervous system back to normal.
In addition, its taste characteristics have a certain bitter aftertaste, which must be combated by soaking in a special solution. For people with digestive system problems, such meat will only be beneficial.
How to cook wood grouse with a juicy and tasty dish?
Content of the article:
Almost every game should be pre-processed before cooking so that it becomes more tasty and tender, because in its original state it has a peculiar taste that not everyone likes.
If we talk about capercaillie, then it can have a different taste depending on the season. For example, in the fall, his meat has a lingonberry flavor, since he mainly eats lingonberries at this time.
With the onset of winter or spring, the meat develops a bitter taste, which arises from the fact that the capercaillie eats a lot of needles. Thus, it is recommended to engage in the preparation of the autumn wood grouse, if there is a choice.
Many culinary experts recommend soaking wood grouse in vinegar solution for one or two days. The solution is prepared in a proportion of 1 part vinegar and 2 parts water. If the bird is caught in the fall, then the soaking process is not always required.
The carcass will need to be chopped into pieces of bacon to eliminate dryness. The cooking process itself usually takes about three hours or more.
To make the poultry meat more tender, some recommend hanging a capercaillie by the head immediately after extraction. After 2-3 days, the head may come off under the weight or not, but in any case, it should not be held for more time.
After that, gutting and preparation for soaking or cooking begins. This option for handling game meat is debatable, but it does exist.
Cooking wood grouse in the oven
Roasting game at high temperatures is a common recipe among hobbyists and has gained popularity over the years.
Required Ingredients:
- wood grouse carcass - 1pc .;
- apples - 2 pcs.;
- fat will need 300 g;
- onions - 1 head;
- potatoes in the amount of 2 pcs.;
- mayonnaise will need 150 g;
- breadcrumbs, sugar, regular meat seasoning and mustard.
Cooking process
- The first step is to pluck the wood grouse, and then gut all the insides. The head, legs and wings must be cut off.
- Now the carcass must be soaked in a salt solution for ten hours. This should be done in a cool room. In addition, the soaking procedure can be done according to the recommendations, which were mentioned a little above.
- Take potatoes, onions, and apples. They should be finely chopped, moved and added salt, sugar, pepper. Now stuff the wood grouse carcass with all this mixture.
- Next, you need dense foil, on which you need to put the wood grouse. Make a mixture of mustard and mayonnaise, which then spread over the carcass.
- Breadcrumbs and spices should be mixed in a container in equal proportions. Then you need to sprinkle them on the meat.
- The bacon must be put around on a baking sheet, which must first be cut into pieces. The moment has come when the whole carcass must be wrapped in foil and placed in the oven.
- The wood grouse cooking time takes about five hours. The temperature in the oven should be 170-190 degrees. Every 15-20 minutes, the carcass should be turned over and poured over the juice that is released during the cooking process. In addition, you can periodically even add water.
Cooking wood grouse in a slow cooker
Nowadays, there are multicooker in almost every home, so you cannot ignore the preparation of wood grouse in this particular kitchen appliance.
Ingredients needed:
- wood grouse carcass - 1 pc .;
- lingonberries in the amount of 3 glasses;
- flour - 2 tablespoons;
- onions - 3 heads;
- sunflower oil - 100 g;
- lard, salt and spices.
Cooking process
- The neck, legs and wings will not be needed at first, so you need to cut them off immediately. Everything else needs to be cut into pieces. Make sure that you get six pieces, which should be stuffed with bacon, salt, add spices and fry in a pan.
- Next, we make a broth from the legs, wings and neck. At the end of cooking the broth, put onions, and then cook it.
- Now all the meat should be placed in a slow cooker, where you need to pour the broth, but already without legs, wings and head.
- The next step is to close the lid of the multicooker and turn on the extinguishing mode. It takes about sixty minutes to cook the meat.
- When 25 minutes remain until the end of cooking, then you need to take and add lingonberries with flour, which is diluted in water. Mix everything well.
Cooking in field conditions
When you are on the hunt, there is no time to marinate the carcass of a capercaillie and do other actions that are aimed at improving the taste of meat.
There is a recipe that allows you to minimize the number of actions and cook wood grouse right in nature. To do this, you just need to gut the bird and cut off its legs. Do not touch the feathers.
Rub the carcass inside with salt and pepper. Take three potatoes and stick them inside the bird. Now you need to take liquid clay and anoint the whole capercaillie so that it becomes completely wrapped in it.
There should be enough coals in the fire so that they completely cover the wood grouse in the clay. Next, you need to make two holes to let the steam out. It takes about 20 minutes to cook this game in this way.
Now the clay needs to be split in order to get to the meat and start eating it. If you are worried about the feathers, then you shouldn't, because they leave the carcass together with the clay.
Conclusion
You can cook wood grouse meat not only in comfortable home conditions, but also in nature, when only the most necessary things are at hand.
By its composition, this meat is considered very useful, since it significantly improves brain function and accelerates protein synthesis. If a person has problems with nerves, then the use of this game will normalize the entire system.
Most often, wood grouse is preferred to cook in the oven, but there are many other recipes that also allow you to feel the full taste and aroma of game.
In ornithology (the science of birds), the largest bird of the chickens (the pheasant family) is the wood grouse. The bird owes its name to a natural feature: during the mating season (March-May), the male capercaillie loses hearing and vigilance, and at this time it easily becomes the prey of lovers of spring hunting.
Features of wood grouse meat
Before talking about how to cook wood grouse at home, consider its features. Wood grouse meat contains many minerals and vitamins, thanks to which the activity of the spinal cord and brain, the work of the digestive and nervous systems improves.
Many culinary experts know that the taste of the meat of this bird depends on what it ate. For example, in the fall, the capercaillie eats a large amount of lingonberries, and therefore the meat at this time will have a lingonberry flavor. In winter, the dish from this bird will have a coniferous taste, since the capercaillie feeds mainly on the bark of pine, fir and other conifers at this time of the year.
Therefore, many housewives advise marinating the meat before cooking in order to neutralize the peculiar taste. The meat is marinated for two days in water with the addition of vinegar and red wine. It is noteworthy that in order to digest rough food, wood grouses swallow a large number of various small stones, which contribute to grinding food in the stomach.
Basics of Cooking Meat
How to cook wood grouse? There are several basic nuances of proper preparation. A variety of delicious dishes can be prepared from the meat of this poultry. To do this, you need to prepare the carcass of the killed bird.
Interesting fact: in old cookbooks it is written that before you start preparing a certain dish, you should hang an unpeeled and unpeeled carcass over your head. When, after 2-3 days, under the weight, it comes off, this will mean that you can proceed to further cooking the wood grouse. Most modern chefs use this procedure, due to which the taste of meat becomes more pronounced and appetizing.
rules
How to cook wood grouse deliciously? Considering that poultry meat is peculiar, certain rules should be adhered to:
- By its nature, wood grouse does not have fat deposits. Therefore, it is advisable for any recipe to put thinly sliced slices of bacon in the cooked carcass. Heat treatment will melt the bacon and give the meat more juiciness.
- If there is a need to cook a whole carcass, then you need to pay attention to the fact that the meat is baked most quickly in the area of the sternum.
- Brisket meat goes well with lard, onions, garlic, mushrooms, and also with herbs.
- When baking in the oven, pour the juice over the meat, which flows onto a baking sheet.
- It is better to eat the dish freshly prepared, on the second day it loses its taste. This bird is rare and therefore practically does not enter the trading network. But there is an opportunity to buy it from hunters and cook various dishes yourself.
Meat stuffed with pork liver
Many fans of experiments in the kitchen are interested in how to cook wood grouse in the oven. Let's talk about the features of cooking. We will cook poultry stuffed with liver. What do you need for cooking? For a capercaillie carcass stuffed with pork liver, you need the following ingredients:
- 100 g of pig liver;
- 150 g butter;
- 2 chicken eggs;
- 250 g wheat bread;
- 200 ml of milk.
Salt, dill and black pepper are added to taste.
The pre-treated carcass should be rinsed several times with cold water and lightly salted. In this case, the shins and tips of the wings must be completely removed. Then the pork liver must be passed through a meat grinder and mixed with bread, which must first be soaked in milk, eggs, butter, pepper and salt.
Place in this mixture in a carcass, put on a baking sheet and send to a preheated oven to 180 ° for about four hours. During baking, juice forms at the bottom of the metal sheet, which should be poured over the dish repeatedly. The number of ingredients is calculated for poultry meat weighing no more than three kilograms.
Meat stuffed with mushrooms and cheese
The recipe for making wood grouse with mushrooms and cheese is very popular. To do this, use the following products: 200 g of butter, half a kilogram of mushrooms (champignons), grated cheese (preferably Dutch) 100 g, 200 g of sour cream, 20 g of cognac drink (1 tablespoon), pepper and salt.
The gutted and washed carcass should be coated with butter and baked in the oven at 180 °. Roasting time depends on the mass of meat, but no more than 4 hours. During this time, boil the peeled mushrooms in salted water, cool and chop finely. Remove the carcass from the oven, cut into the required number of parts and put on a dish. Then put mushrooms in the liquid remaining on the baking sheet, pour over sour cream, sprinkle with cognac, sprinkle with chopped cheese and place in the oven for about five minutes. Add salt and black pepper to taste. Mix the resulting mixture thoroughly and pour over the baked wood grouse carcass with it.
Oven baking recipe
An appetizing and tasty capercaillie dish will turn out to be the option of baking poultry in the oven in food foil using pork fat, apples and potatoes.
To do this, you need the following ingredients:
- subcutaneous fat layer removed from the side of the pork carcass (pork fat) - 300 g;
- two large apples;
- two potatoes;
- one head of onion;
- 150 g mayonnaise;
- spices for meat;
- sugar, mustard and bread crumbs to taste.
The gutted poultry should be wiped with salt and placed in the refrigerator for 10 hours, after which the meat should be thoroughly rinsed with cold water. Then put finely chopped apples, onions, potatoes inside the carcass, add sugar, salt and ground black pepper. After that, put the meat on food foil, in a separate container, mix mayonnaise with mustard and grease the carcass with this mixture. In equal proportions, rusks and spices for meat are mixed and sprinkled on the carcass prepared for baking, after which it is tightly wrapped in foil. At the same time, it is necessary to ensure that the foil is not damaged by the sharp corners of the carcass. Otherwise, it must be replaced.
Before placing the baking sheet with meat in the oven, in order for the dish to be soft and juicy, it is necessary to spread the chopped pork fat around the carcass. It is necessary to bake (at a temperature of 170-200 °) depending on the weight of the bird, but no more than 5 hours. In this case, it is worth turning it over several times so that the meat is fried evenly from all sides.
The dish will look appetizing if it is decorated with vegetables and herbs.
The recipe for cooking meat in a slow cooker
You can cook wood grouse in a slow cooker. This recipe suggests using the following products:
- 3 medium-sized onions;
- 3 cups lingonberries;
- 100 g of unrefined sunflower oil;
- 2 tablespoons flour;
- 100-150 g lard;
- spices for meat and salt to taste.
How to cook wood grouse? The gutted carcass should be cut into pieces, having previously separated the neck, legs and wings. Fill each piece with bacon, spices for meat and, using sunflower oil, fry in a pan. Then boil the liquid broth (broth) from the remaining parts, while adding the onion. Place the fried meat in a slow cooker, pour over the prepared broth.
Then activate the extinguishing mode for one hour. 45 minutes after the start of braising, pour the lingonberries together with the flour diluted in water into the container of the food processor. Mix the whole mass, add to the contents of the multicooker and, having activated its work, continue to simmer.
Serve the prepared dish with potatoes or rice.
Popular simple recipe for wood grouse
Many housewives use one of the simple recipes for cooking wood grouse meat. To do this, they take the following ingredients:
- 150 g olive oil;
- two medium carrots;
- various spices for meat (to taste);
- 50 g 20% cream.
The gutted body of a dead wood grouse should be divided into several parts of average size. In this case, remove the wings, neck and limbs. After that, soak the meat in salted cold water for 3 hours, changing the water periodically. Then salt each part of the product from all sides and wipe with a set of various spices.
The next step is marinating. For this, pieces of meat are laid out in a prepared container, poured with a small amount of any red wine and marinated for 3 hours.
In a container prepared for baking (usually a baking sheet is used), you need to put the chopped carrots, pour the cream and olive oil and mix it all. If the cream is thick, then it can be diluted with water. On this mass, you need to put the marinated pieces of meat and start baking in the oven at a temperature not exceeding 180 ° C for several hours, depending on the size of the pieces of meat.
Mashed potatoes or fresh vegetables can be served as a side dish.
Cooking wood grouse meat in nature
How to cook wood grouse in nature? This recipe is usually used by hunters and tourists.
Gut the bird and cut off the limbs. Do not touch the plumage. Grate the carcass inside with a prepared composition of salt and pepper, then place three peeled potatoes inside a small bird. The next operation is the main one, on which the quality and taste of the meat depends. The carcass should be coated with clay diluted in a small amount of water, so that the product is completely covered with it.
A prepared fire should contain such an amount of coals that is capable of completely covering the carcass smeared with clay. Before placing the product in the fire, it is necessary to make several small holes in it for steam to escape.
It usually takes about 30 minutes to cook meat in this way. To start eating ready-made wood grouse meat, the clay should be chopped. Interestingly, the feathers are separated from the meat along with the clay.
How to stew meat?
Many tourists today are interested in the question of how to cook wood grouse in field conditions. You can stew meat. To do this, gut the bird, heart, liver, and set aside the neck to prepare the broth. Cut the carcass into several parts and, pricked with a fork, fry over the fire until a brown crust forms. Lash with pieces of bacon before frying. Then put the product in the prepared container, adding oil, a glass of cranberries or lingonberries and two glasses of the cooked broth, close the lid, simmer over the fire for about 45 minutes. After that, you should take out the pieces of meat and dry them, and in the juice that has formed, you can boil the potatoes and use them as a side dish.
A little conclusion
Now you know how to cook wood grouse. In our article, we examined the basic nuances of cooking meat in the oven, slow cooker and over a fire. If cooked correctly, the taste will pleasantly surprise even the most demanding cooks.
how to cook wood grouse? (1)
I remembered that in the topic about capercaillie current there was an original recipe for its preparation. I rushed to look - well, there is no recipe.
I remember that before cooking it was advised to keep it in the cold for 2 weeks (so that it “reached” the condition) and serve it with baked potatoes and lingonberry jam, but I don’t remember the actual cooking technology!
(search gave nothing)
I only have a goose this spring
and tomorrow back to the fields
What is left - all the bones with meat, neck, legs - I cook for a very long time, about 6 hours, with spices. Until the meat is separated from the bones. I chop the meat, tear it with my hands into small pieces. Walnut through a meat grinder. Chop a lot of cilantro finely. To mix everything.
Fry a lot of onions until golden brown. Add to meat, stir.
Prepare the sauce in the broth. Fry flour, and in broth. Until the consistency is not thick sour cream. Sauce into the meat, stir. Serve chilled.
The wood grouse was autumn.
That's for sure. So is the woodcock. In the spring the waltz is dry and thin after a long flight, and in the fall it is well-fed, greasy, the taste is excellent.
And I chop the wood grouse into pieces, marinate in spices for 5-6 hours, then go to the gosyatnitsa, with potatoes, onions, carrots. And 2 hours in the oven, 20 minutes before the end - a glass of white wine in a rooster, a glass for yourself, 5 black peppercorns and a bay leaf.
Then on plates, sprinkle with herbs, serve with sauerkraut and vodka. WITHOUT VODKA, THERE IS NO CANDERA! (joke)
What a nafig joke, this is a classic recipe.
Last time I liked doing this:
1. Chopped into pieces that would fit into a duck.
2. Fried the pieces a little in butter.
3. Then he put the pieces in a rooster, poured out a can of sour cream and half a bottle of red dry.
4. Stewed until tender, adding the remaining half a bottle as needed.
The wood grouse was autumn.
I did the same, but without wine - it's really tasty!
Everything else, in my opinion, is only suitable for soup, which, of course, will give away with needles, but there is nothing terrible in this. I am making a very strong broth. When it's cooked (cook for a long time) - I take it out, separate the meat from the bones and veins, finely chop it. The giblets are also better cut into small pieces. Throw the noodles into the broth, when cooked, put the chopped meat, salt. Black pepper, bay leaves, any greens from dill to cilantro.
Before cooking, soak thoroughly in running water to drain the blood.
Yes, about two weeks of aging is "much too much." It will go bad.
The taste of the spring wood grouse can be felt by chewing on a cedar branch.
All other details of the capercaillie are used for cooking cabbage soup with fresh cabbage. The same song with the Kosachs.
He did this: immediately after the extraction, he gutted the wood grouse and put it in the refrigerator (not the freezer) for a week. Then he sanded it (on a stuffed animal, hands do not rise to pinch such beauty), and soaked it for a day in cold water. Separated the pectoral muscles and thighs. The rest was chopped and in a pressure cooker for 2 hours - it turned out broth for noodles. The meat was cut into pieces and into a brazier (tefal). After evaporation of the juice (about 1 hour), salted, added butter, sour cream and a glass of red wine. extinguished for another hour.
Served with potatoes and lingonberry jam.
The result is you eat away the mind.
P.S. Still, the capercaillie should lie in the cold for at least a week. The meat was soft, it literally melted in the hands when cut, but it didn’t stink!
quote: The pieces are fried and boiled like any game for more than 5 hours
no shit to myself. Well, what is left of the meat after 6 hours of cooking? I cook any game no more than 1 hour - and the taste of the meat remains and the meat is tender and soft. Capercaillie, if stewed, no more than 40 minutes, if baked in the oven - an hour maximum.
To get tasty and juicy in the oven, you need a lot of hassle, because the capercaillie itself is dry.
The easiest way to bake in the oven:
- pre-soak the carcass in a rossol. We prepare Rossol as for a barbecue: onion, lemon, spices. We sustain the night in a cold place. Zamtem stuff the carcass with carrots, bacon, garlic. Cook buckwheat porridge until half cooked and mix with raw liver grated in a meat grinder in a 2: 1 ratio (if you like liver, you can do it 1: 1). Add a finely chopped green apple. Salt the resulting mass, add spices (optional) and stuff the wood grouse carcass with it. We sew up the belly so that the filling does not fall out. Now we take lard, salty can be, can be raw (with salted it will be tastier), the mode is in long slices about 3-4 mm thick and we “wrap” the capercaillie carcass with ribbons of bacon - this is necessary so that the capercaillie does not turn out to be dry. Then we wrap the capercaillie in a baking sleeve, tightly tie the ends of the sleeve and into a preheated oven. You can not be afraid to set the temperature high - the sleeve will not let the meat "dry". After about 40 minutes, you can check the readiness. For 5-6 minutes of being ready, you can cut the sleeves and brown the meat a little. That's it, eat - don't get dirty
The easiest way to extinguish wood grouse:
- The mode of carcass capercaillie into small pieces, you can generally separate all the meat from the bones and cook only meat. Pickle the chopped pieces (see above how). After marinating - fry the meat in a skillet until light blush. Put it in a saucepan, fill it with water and simmer (.) Over low heat for 15-20 minutes, then add finely chopped or shabby carrots to the meat (you can not regret, carrots are a thing). We take mushrooms - best of all, either porcini or chanterelles, champignons are also suitable for the extreme. Fry mushrooms with onions and one or two cloves of garlic until lightly golden and add to the meat. Add a handful of prunes and dried apricots there. And we languish (.) The meat for another 20 minutes. Yes, of course, do not forget to add salt and spices. All is ready. You can, if you want to add potatoes and get a stewed card with capercaillie
ZY the most important thing is meat, and any meat should not boil too much. It must languish. Otherwise, you get rubber.
