In Russian national cuisine, game dishes, especially those made from black grouse, are considered festive and are highly valued. The meat of this wild bird is very soft, but dryish, and it tastes like chicken most of all.
It is necessary
-
- For the first recipe:
- black grouse carcass;
- hazelnuts;
- fresh cranberries;
- butter;
- salt;
- pepper;
- lard.
- For the second recipe:
- black grouse carcasses;
- salt;
- spices;
- fat;
- vegetable oil;
- flour;
- sour cream;
- parsley.
- For the third recipe:
- boiled black grouse pulp;
- potatoes;
- carrot;
- asparagus;
- green beans;
- cauliflower;
- a tomato;
- cucumber;
- canned green peas;
- salt;
- mayonnaise;
- lettuce leaves;
- celery.
Instructions
Step 1
Fry the grouse with hazelnuts. To do this, take a prepared poultry carcass and fill with two cups of peeled hazelnuts mixed with 100 grams of fresh cranberries. Add 50 grams of finely diced butter and three sugar cubes. Rub the carcass with salt, pepper and wrap in thin slices of lard. Place the poultry on a baking sheet and roast in the oven at 200 degrees Celsius for one hour.
Step 2
In order to stew black grouse in sour cream, take 2 small carcasses, rub them on top with a mixture of salt and your favorite spices. Melt 100 grams of lard in a large skillet and fry the carcasses on all sides. They should be lightly browned. Then cut each carcass into 4 pieces and place in a saucepan. Add a little water, close the lid tightly and simmer over the lowest heat until tender. In a separate frying pan, fry 2 tablespoons of flour in vegetable oil, add one and a half cups of medium-fat sour cream, mix well and boil for one minute. Then pour the sauce into a saucepan with meat, salt to taste and simmer for a few more minutes. Sprinkle with chopped parsley before serving.
Step 3
Make a salad with the black grouse. To do this, take 300 grams of boiled game pulp and cut into thin long slices. Boil 8 small potatoes, one medium carrot, 50 grams of asparagus and the same amount of green beans. Cut the potatoes and carrots into slices and the asparagus and beans into slices. Boil 80 grams of cauliflower and divide into small florets. Cut one tomato and one cucumber into wedges. Put all the ingredients in a salad bowl, add a few tablespoons of canned green peas, salt, season with mayonnaise and mix. Serve on lettuce and garnish with celery sprigs.
