Cook pieces of hazel grouse for 40 minutes. Cook the hazel grouse whole for 1 hour.
How to cook hazel grouse
1. Thoroughly rinse the hazel grouse carcass and, if necessary, cut into pieces.
2. Put the bird in a saucepan with cold water and leave to soak for 1 hour. This will add extra juiciness to the meat while retaining all the nutritional properties.
3. Change the water in the pot, the water should completely cover the bird.
4. Put the saucepan on moderate heat, cover with a lid.
5. A whole carcass needs to be boiled for 1 hour, and 40 minutes is enough to prepare the pieces.
6. Remove foam when cooking.
7. Ready poultry should be salted.
8. Fully cooked hazel grouse can be easily pierced with a fork or knife. If the consistency is still rubbery, cook the hazel grouse for another 10 minutes.
Hazel grouse soup
Products
Grouse – 3 carcasses
Carrots (large) – 1 piece
Onions – 1 piece
Parsley (root) – 1 piece
Vermicelli (small) – 1 handful
Dill and parsley greens – 0,5 bunch each
Leafy celery – 1 bunch
Olive oil – 3 tablespoons
Salt – to taste
How to cook hazel grouse soup
1. Rinse 3 carcasses of gutted hazel grouse, cover with cold water and soak for an hour.
2. Peel carrots, parsley and onions and cut into large pieces.
3. Pour 3 tablespoons of olive oil into a cauldron or thick-walled saucepan and fry the root vegetables for 4-5 minutes until golden brown.
4. Cut each hazel grouse into 4 pieces, add to the vegetables and cook for another 5 minutes.
5. Pour 3 liters of cold water over hazel grouses, salt to taste and cook over low heat for 20 minutes.
6. If foam forms on the surface of the broth, collect it with a spoon and pour it into the sink.
7. Remove the root vegetables from the soup and cook the soup for another 15 minutes.
8. Rinse a bunch of leaf celery and half a bunch of dill and parsley each and dry.
9. Chop the greens and put them in the soup together with a handful of fine noodles.
10. Stir the contents of the saucepan and cook for another 6 minutes.
Grouse soup is ready!
Grouse chowder
Products
Grouse – 3 carcasses
Onions – 2 pieces
Pork lard – 40 grams
Rice – 1/2 cup
Water – 2 liters
Cooking salt, black pepper – to taste
How to cook hazel grouse stew
1. Thoroughly rinse 3 hazel grouse and cut each carcass into 4 pieces.
2. Fold the hazel grouses into a cauldron, pour twice as many pieces of poultry with water to a height and put on moderate heat. As soon as the hazel grouses boil, remove the resulting foam.
3. Peel 2 onions, chop finely and fry in lard (a small 40 gram piece is enough) until golden brown.
4. Put the onion in the stew, stir and cook for 20 minutes.
5. Rinse half a glass of rice in a bowl in several waters and add to the soup.
6. Season the broth with salt and pepper to taste, reduce the gas and cook the soup until tender (the rice should become soft, and the hazel grouse should be freely pierced with a thick needle).
Delicious facts
– Middle the weight one hazel grouse is 350 grams.
– Before cooking, you can handle hazel grouse for juiciness with milk. To do this, put the poultry carcass in a saucepan with cold milk, bring it almost to a boil and immediately remove from heat, keep in milk for 1 hour and then cook.
– Readiness meat can be checked with a thick needle – it should freely enter and exit the carcass.
– Grouse is considered dietary product. 100 grams contains just over 250 calories.
– Grouse meat is very useful… Game is rich in B vitamins (improves metabolism, strengthens the nervous system), as well as potassium (normalizes the cardiovascular system), phosphorus (strengthens teeth and bones, promotes muscle activity) and sodium (normalizes water-salt balance in the body and work kidneys).
– Average cost 1 frozen carcass of hazel grouse in Moscow – from 600 rubles. (data as of June 2017).
– Real hazel grouse meat it is quite difficult to buy. Often, under the guise of this game, they sell trimmings of turkey thighs or gherkin chickens in the markets, so it is recommended to take the hazel grouse in whole in order to avoid fakes, and it is best to hunt the bird yourself or buy from familiar hunters.
– On taste game meat is dryish, but at the same time rather tender, with a slight bitter aftertaste and a resinous smell.
– Grouse – perishable product… Fresh poultry should be stored in the refrigerator for no more than a day, and in the freezer for no more than a month.