Many probably remember the line from Mayakovsky's poem: "Eat pineapples, chew hazel grouses." This bird was not just chosen for a beautiful rhyme. It is the hazel grouses that are valued higher than other feathered game. And to be convinced of this, it is enough to try them at least once.
It is necessary
- - hazel grouses - 2 kilograms;
- - yellow apples - 4 pieces;
- - celery - 1 stalk;
- - shallots - 1 piece;
- - chicken eggs - 2 pieces;
- - vegetable oil - 30 milliliters;
- - butter - 60 grams;
- - favorite dry red wine - 60 milliliters;
- - chicken broth - 90 milliliters;
- - heavy cream - 90 milliliters;
- - sugar, salt, white pepper and thyme - according to preference.
Instructions
Step 1
Grouse carcasses need to be cut in half, rinsed thoroughly inside and out. Pour vegetable oil and butter in equal proportions into a saucepan, heat them up. Fry the chopped hazel grouses in a saucepan. Pour the selected red wine into another saucepan and heat over low heat. Next, you need to flambate the hazel grouses. This is not difficult to do, but you need to act very carefully. Warmed wine must be lit and poured over hazel grouses. Then add chicken broth to the saucepan and leave to simmer over low heat.
Step 2
At this time, you need to prepare vegetables and half of the apples. Cut off the top and bottom ends of the celery stalk to remove tough veins, peel the onion. Wash the apples, peel and remove the seed boxes. Cut everything into cubes and fry in a skillet in butter. Season with thyme.
Put the resulting mixture on half of the hazel grouse and increase the heat. Bring to a boil, then reduce it again and simmer the game for half an hour.
Step 3
While the hazel grouses are cooking, it is necessary to prepare the sauce, for which whip the cream with the yolks from the eggs, pour the mixture into a saucepan and season with salt and pepper. Cook the sauce over low heat, stirring constantly, until it thickens.
The remaining apples will serve as a side dish. They also need to be washed, peeled, seed boxes removed and diced. Fry the apples in butter, gradually adding sugar to them. Cook, not forgetting to stir, until caramel is formed.
Before serving, hazel grouse is laid out on portioned plates, poured over with sauce and supplemented with caramelized apples.
