What grouse dishes can you prepare at home? Recipes for cooking black grouse How to cook black grouse at home

The noble, handsome black grouse is a desired trophy for many hunters. Hunting for black grouse is exciting, and in the spring on the lek it is also spectacular. This bird is rightfully considered a worthy prey, since its meat is nutritious and healthy. Black grouse dishes are varied and very tasty.

Features and taste of meat

The meat of young birds is very tender and juicy, well suited for baking and frying. In braids it is more rigid. Experienced chefs advise that before cooking brassica, soak it for 1-2 days and only then stew or boil it. When hunting, grouse are usually baked in clay, spit-roasted, or boiled.

The bird's breast consists of two layers of meat: the upper one is dark and the lower one is pinkish-white.

Among the many beneficial substances contained in meat, it is worth highlighting manganese, iodine and folic acid. The small amount of fat in the meat and the content of easily digestible protein make it suitable for dietary nutrition.

Lingonberries or cranberries, rice, potatoes, broccoli and spaghetti go well with black grouse meat. The carcass is usually stuffed with mushrooms, hazelnuts, asparagus and even exotic mangoes, kiwis and pineapples. And a large selection of sauces makes it possible to cook and serve poultry to suit any, even the most demanding taste.

Below we will tell you how tasty and easy it is to cook black grouse.

Cutting and preparation

It is recommended to keep the harvested poultry in the cold for several days before cooking and only then begin processing. First of all, the bird needs to be plucked. To make the process easier, the carcass should be kept in boiling water for several minutes.

The bird is then gutted, being careful not to damage the gall bladder. To get rid of a specific smell, you can rub the carcass with soda, then rinse thoroughly and dry. There are recipes for cooking black grouse, where the bird is baked with giblets; in this case, the lungs, kidneys, stomach and heart are carefully placed into the carcass.

To decide how to cook grouse, you need to determine the age and sex of the bird. Females weigh on average 1.5 kg, males are larger - the weight of the koscha is about 1.8 kg. It is better to cut the males into pieces, marinate them, and then stew them well with sauce. And the female carcass can be stuffed, baked or fried whole.

Cooking in the field

While hunting, even without any special culinary talents, you can enjoy grouse dishes that you cannot prepare in your apartment.

Roast in clay

Before you start cooking grouse in clay, it is worth checking whether the clay is suitable for this delicacy. You need to roll several balls from clay and throw them into the fire. If the clay sinteres into clumps and does not crumble, it means it can be used for cooking.

A larger bird is selected for cooking; it should be plucked, wings, legs and head cut off, scorched over a fire, gutted and washed thoroughly. Rub with salt outside and inside, wrap in burdock leaves and coat with clay (1.5-2 cm layer), shape into a pie and place in the ashes of a burning fire.

The fire must be maintained throughout the cooking process. After an hour and a half, the clay pie needs to be turned over and baked for about another hour. Then take the pie out of the fire, break the clay and you can enjoy the amazing taste of the roast in its own juice.

Grouse on a spit

Perhaps this is the most ancient recipe for cooking black grouse.

A roasting spit is usually made from straight, sanded alder, maple, or walnut branches. The branch must support the weight of the bird and not bend under its weight.

The gutted carcass is placed on a spit and secured well with bast, thick threads or wire (not copper), stuffed and pinned so that the stuffing does not fall out. For the filling you can use mushrooms, nuts, berries and pieces of lard.

In order for the meat to be baked and juicy, it must be kept for several minutes in the hottest part of the fire, then baked at medium temperature over coals.

Black grouse shulum on the fire

Experienced hunters advise: in order not to bother with plucking, you can remove the skin of the bird along with the feather. Then you need to chop off the wings and legs, gut them and cut them first along the spine, then the halves across into several parts.

The bird is placed in a pot of water, potatoes, carrots, onions, chopped into large chunks, a little garlic, peppercorns and a few juniper berries are added. You can also add tomatoes and mushrooms. Salt to taste and add bay leaf at the end of cooking.

Cook the shulum over a small fire for at least an hour.

Cook at home

Deciding on a recipe is not easy, since there are many ways to prepare black grouse at home.

Cream soup

For grouse soup you will need:

1 black grouse;
80 g butter;
vegetables: 1 carrot and onion and parsley (root);
2 tbsp. l. wheat flour;
a glass of milk;
2 raw yolks;
salt and spices (black pepper, saffron, coriander, juniper or nutmeg).

Fry the prepared and cut into pieces carcass for 15-20 minutes over medium heat. After frying, cook the meat and vegetables for 40 minutes. Separate the meat from the bones, set aside 1/3 of it, and pass the rest through a meat grinder. Add a cup of broth to the twisted meat and beat with a blender.

Take half the butter and saute the flour in it, add 5-6 tablespoons of broth and stir, add meat puree and, if necessary, more broth to bring to the desired consistency. Bring to a boil, add salt and remove from heat, season with milk-egg mixture and remaining meat.

Finely chop the remaining fillet and add to the soup.

Stewed stuffed grouse

Grouse stuffed with mushrooms turns out tasty and satisfying; even a novice housewife can master the recipe for this dish.

To prepare 6 servings:

one large carcass;
50-60 g butter;
one onion;
300 g of any mushrooms;
one bunch of parsley;
1 tbsp. l. wheat flour;
vegetable oil;
zest of one lemon;
150 g sour cream;
salt and spices.

Boil the mushrooms in salted water, cut into thin strips, mix with whipped butter, finely chopped onion and parsley. Season to taste with black pepper.

Rub the prepared carcass inside and out with coarse salt and black pepper. Fry the chopped legs in hot oil and set aside.

Stuff the bird with mushroom filling, sew it up or secure it with toothpicks. In the remaining oil after frying, fry the carcass on all sides until golden brown. Add mushroom broth and legs to the bowl. Simmer for 45-50 minutes.

Remove the carcass, remove the threads and divide into portions along with the filling. Add hot water to the juice remaining after stewing, pass through cheesecloth or a sieve, add flour. To avoid lumps, the flour must first be mixed with a small amount of cold water. Bring the sauce to a boil, add lemon zest and salt to taste. Boil for 5 minutes, remove from heat and add sour cream, stirring constantly.

Serve the dish with boiled rice.

Roast in a pot

There are many ways to cook grouse in the oven. It can be baked, stewed in pots, fried whole or in pieces, on an open baking sheet or in a sleeve.

Cooking black grouse in pots. For this dish you will need:

1 braid;
50 g butter;
0.6-0.7 kg of potatoes;
2-3 medium onions and carrots;
200 g mushrooms (champignons or porcini);
150 g cheese (preferably hard varieties);
2-3 cloves of garlic;
100 g fat sour cream;
spices, salt and herbs are added to taste.

Kosach is a good choice for this dish. The black grouse meat is separated from the bones and cut into small pieces, salted, spices are added, stirred until juice appears and marinated for 2-3 hours in the refrigerator.

While the meat is marinating, prepare the remaining ingredients. Potatoes are cut into medium cubes, carrots are grated on a coarse grater, onions are cut into half rings, cheese is chopped on a fine grater, garlic and herbs are finely chopped, mushrooms are fried in butter.

After the meat has been marinated, put everything in pots. At the bottom - a piece of butter and then lay out in layers: meat, onions, carrots, potatoes, a little salt, mushrooms, cheese, garlic with herbs and a tablespoon of sour cream on top. Pour water until the pot narrows and cover with a lid.

The prepared pots are placed in the oven and baked at 180-200 degrees for about an hour. After which the oven turns off and the dish simmers for another 30 minutes with the door closed.

Baked kosach with potatoes

How to cook grouse with potatoes so that the meat is soft and juicy? Of course, in the sleeve.

For this recipe you will need:

Kosach prepared in advance and soaked in a weak vinegar solution;
2-4 tbsp. l. adjika (depending on the severity);
1-1.5 kg of potatoes;
salt and seasoning for game.

For the sauce you will need 1 tbsp. l. tomato paste and mayonnaise, 1 tsp. adjika, salt and spices.

The bird is rubbed inside and out with adjika and marinated for 40 minutes. Peeled and cut into large pieces potatoes are mixed with the sauce. The bird and potatoes are carefully placed in the sleeve, the ends of the sleeve are secured, and several punctures are made in the upper part to allow steam to escape.

Bake in an oven preheated to 200 degrees for 30 minutes, and then at 150 degrees for another 1.5 hours. Serve on a platter, garnished with chopped herbs.

Roasted grouse with cider sauce

This exquisite dish can be a worthy decoration for a holiday table.

Ingredients for four servings:

1 black grouse carcass;
250 g of any minced meat (it’s better to take fattier ones);
a glass of cider (or dry white wine);
one onion;
apple;
bun;
one egg;
sauce thickener;
salt and spices (nutmeg, paprika, marjoram, black pepper, parsley).

Fry the onion, cut into half rings, until golden brown. Mix minced meat, egg, onion and a bun soaked in water, add salt and spices. Stuff the bird and sew up the hole. Rub the carcass with coarse salt and black pepper. Wrap the grouse in foil so that the top remains open. Fry in a preheated oven at 200 degrees. Cooking grouse in the oven will take about two hours.

Place the bird on a plate, and drain the juice remaining after frying. Cut the peeled apple into thin slices. Mix cider and frying juice, bring to a boil, add thickener and apples according to the recipe. Remove from heat.

Serve with boiled potatoes and parsley.

Bon appetit!

Video

From this video you will learn a very tasty and simple recipe for a dish made from black grouse meat.

Grouse meat is never particularly fatty. The breast consists of two layers: the top is dark meat, the bottom is white and pink, like hazel grouse. The meat of young black grouse is juicy and tender; it is recommended to fry and bake it. The meat of old roosters is tougher and should be stewed and boiled. In field conditions, black grouse meat is boiled, baked on a spit or in clay.

Roasted grouse

1 grouse or black grouse, 1/2 bottle of vinegar, 1/2 bottle of water or 1 bottle of wine, 5-8 slices of pork lard, 2 tbsp. tablespoons of fat or butter, salt, herbs.

Because of their tough meat, adult grouse must be soaked for 3 days in vinegar or red wine diluted with water before frying. Pluck the carcasses, singe them, gut them, remove the head, neck and legs, wash them from the inside, dry them with a napkin, let them sit for 2 hours, stuff them with salt, inside and out.

Pour melted butter, place on a baking sheet and, adding 1 glass of water, fry, pouring juice, for 45 minutes. Fry the grouse for 30 minutes and do not soak it in vinegar. Cut the finished carcass into portions and serve, sprinkled with chopped herbs. Garnish with boiled potatoes, salads, pickled vegetables, berries, lingonberry jam.

ROASTED GOSSEETS

2 black grouse (young), 2 tbsp. spoons of butter, 2 tbsp. spoons of juniper berries, 1/2 cup dry red wine, 1/3 cup sour cream, salt, herbs.

The most delicious roast is prepared from young grouse. Prepare the carcasses of young birds like carcasses of adult grouse, salt inside and out, grate with crushed juniper berries, pour over melted butter and fry as described in the previous recipe for 25 minutes. Add red wine to the juice on the baking sheet and, pouring sour cream over the carcasses, fry for another 7-10 minutes. Sprinkled with salt and juniper berries, the birds can be coated with thin slices of fresh lard, wrapped in foil or parchment and fried until cooked through. To serve, pour over the juice, sprinkle with herbs and garnish like fried grouse.

GRACE IN SAUCE

1-2 black grouse, 4-6 slices of pork fat, 1/2 saucer of chopped ham, 1-2 onions, 1 parsley root, 1 glass of meat broth or water, 1 glass of dry red wine, 1/2 tbsp. spoons of fat for frying, 1/2-1 tbsp. a spoonful of flour, 8 peppercorns, salt, herbs. Prepare the carcasses as described above, cut into portions, stuff and fry in fat. Add pieces of ham, onion cut into rings, parsley root, pepper, pour in broth, wine, salt and simmer for 25-30 minutes. Stir in flour diluted with water and boil. Serve with the sauce, garnished with sprigs of parsley. Garnish with boiled potatoes and vegetable salads.

GROSES IN OLD RUSSIAN STYLE

Pluck and gut the black grouse carcass, hang it in the air for several days, then soak it for 6 days in vinegar and table wine or only in vinegar. Before frying, rinse the carcass, dry it with a towel, rub it with salt, stuff the breast and legs with pieces of lard and fry in a frying pan in the stove or oven, constantly pouring meat sauce and butter over it. Add a little sour cream to the juice remaining in the frying pan after frying the poultry, heat to a boil and pour the resulting sauce over the prepared grouse carcasses placed on the dish.

GRACE IN SOUR CREAM SAUCE

Rub the prepared grouse carcasses on top with a mixture of salt and spices to taste, brown well in oil over high heat on all sides. Then cut the carcasses into four parts, place them in a roasting pan and, adding a little broth or boiling water, simmer over low heat under a lid until cooked. At the end of cooking, pour sour cream mixed with browned flour into the frying pan. Stew the bird a little more in sour cream sauce and serve hot, placing it on a dish, pouring over the remaining sour cream sauce and generously sprinkling with chopped parsley. You can serve the meat with pickled and fresh vegetables to taste.

COLD GRACE STEW

1 black grouse, 100 g lard, 2 bay leaves, 3 cloves, cinnamon on the tip of a knife, onion, glass of wine, salt, spices.
Spices and a few pieces of bacon are placed at the bottom of the casserole dish. The bird is cut into pieces, placed in rows, and sprinkled with spices. Salt and pour red table wine. Cover with a lid, seal the seams with dough and place in the oven over low heat. After 4-5 hours, the oven is turned off, and the bird is left in the goose pan until it cools completely. Serve cold.

ROAST IN THE FIELD

A well-fed bird is selected, the feathers are plucked, the wings are cut off, the remaining feathers are singed over a fire, they are gutted, washed, rubbed with salt inside and out, wrapped in the leaves of burdock or another similar plant, coated with clay in the form of a pie and placed in a thick layer of ash from a burning fire. The fire is kept burning. After 1-1.5 hours, the bird will be ready. The clay “pie” is turned over, covered with hot coals and left to bake for another 1 hour. After this, the crust of the clay pie is broken, peeled, and the “roast in its own juice” is served to the “table.”

You can also cook any game meat. You need to have pork fat or loin, salt and pepper, and clean gauze with you. A piece of soft meat is stuffed with lard, cut like pasta, rubbed on all sides with salt and pepper, wrapped in gauze, coated with clay and placed in the ashes of a fire.

Poultry is, of course, simple and effective. Broilers are sold in many stores and cook quickly. But anyone who has ever eaten game understands that such food cannot be compared with a bird raised in a cage. In every piece of wild bird meat you can feel the former strength and freedom.

Recipe for black grouse with mushrooms

To prepare black grouse we will need (for 6-8 servings):

black grouse carcass, preferably fatter (about 1.5 - 2 kg in weight)
60 g butter
300 g mushrooms
1 onion
1 bunch of parsley
1 tbsp. l. flour
2/3 cup sour cream
Ground black pepper
Oil for frying
Lemon
Salt (to taste)

Boil the mushrooms in salted water, then cut into strips. Chop the onion and parsley, mix with mushrooms and crushed butter and black pepper into a foam. Dry the already cooked grouse a little with a napkin, rub it with black pepper and salt outside and inside. Cut off the legs and fry in a frying pan heated with oil, then transfer to a heated plate.

Place the mushroom mixture into the belly of the bird and then sew it up. Fry the carcass stuffed with the prepared mixture in oil until golden brown. Add mushroom broth and legs. Place the dishes on low heat and cover with a lid. After 40-45 minutes, remove the grouse, pull out the thread and divide into portions along with the filling.

Add a small amount of hot water to the juice formed during stewing, then strain and thicken with flour, which must first be diluted with a small amount of cold water. Let it boil and add salt and lemon zest to your taste.

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Young grouse or hen (female) grouse are suitable for baking in the oven. The meat of this bird is dark (even the breast), completely lean and with a very rich, bright taste, so no special spices are needed, just rub the carcass with an sour marinade to soften (lemon juice, lime juice, balsamic, etc.) and add peppercorns or juniper berries.

Before baking, cut the carcass into breast and legs. Select sauces and side dishes for baked grouse to suit your taste. I liked what I recently saw at a friend's place.

p.s. If the hunter who caught the black grouse did not shoot in the head or wings, then remove the shot from the carcass. Also, before cooking, you need to carefully remove the insides and rinse well.

Prepare the ingredients:

Rub the grouse meat with a little salt and balsamic. It is convenient to use balsamic in a spray bottle.

Place the legs and breasts in a baking bag and toss in the juniper berries.

Bake the grouse in the oven at 180-200 degrees for 1.5-2 hours.

Cut the finished black grouse breast into thin slices; it is tasty both hot and cold.

Black grouse baked in the oven is ready. The book seen in the photo contains my stories about the Minin dynasty of hunters, as well as recipes for various game.

Bon appetit!

Chapter:
Hunter's kitchen
11th page

If you don't currently have game, use poultry with success.
And the result will exceed all expectations!

GRACE

GRACE

Black grouse is a fairly large bird; the mass of rooster roosters reaches 1.5 kg. The feathers of the scythe are black, and there are white armpits under the wings. The tail feathers are dashingly curved in the shape of a lyre. Females are somewhat smaller in size, their plumage is reddish-gray and modest. Until autumn, young cockerels are similar in plumage to females, then their feathers darken.

Black grouse hunting is permitted from August until late winter. Hunting on leks is popular in spring. In some areas. grouse hunting is limited. Their meat is never particularly fatty. The breast consists of two layers: the top is dark meat, the bottom is white and pink, like hazel grouse.

The meat of young black grouse is juicy and tender; it is recommended to fry and bake it. The meat of old braided roosters is tougher and is better stewed and boiled. In camping conditions, black grouse meat is boiled, baked on a spit or in clay.

DISHES FROM GRACE

GRACE GRACE WITH HAZELNUTS

Ingredients
For 1 grouse: 2-3 cups of nuts or other filling, 150-200 g of lard, 2-3 pieces of sugar.

Preparation

Stuff the black grouse carcass with peeled hazelnuts, add small pieces of lard or butter and sugar inside.
Instead of nuts, you can use fresh or soaked lingonberries, or cranberries.
Wrap the carcass on top with thin slices of lard, place in a roasting pan and place in the oven.
Fry young black grouse for 40-45 minutes, old black grouse for 1-1.5 hours.

ROASTED GRACE

Ingredients
For 1 bird: 2 tbsp. spoons of butter, 100 g of bacon, 200 ml of wine vinegar, salt, ground black pepper, herbs, roots.

Preparation

Divide the black grouse into 4-6 parts. Soak in the marinade for 1-2 hours (females and young males are not marinated, but cooked whole).
Place the carcasses in a pan or casserole dish with heated oil, brown on all sides, place on the back and fry in the oven for 15-20 minutes, periodically basting with fat. Cook the braids for about an hour.
Good garnishes include sauerkraut, pickled berries, fresh vegetable salads, and fried potatoes.

GROSES ROASTED WITH CRANBERRIES

Ingredients
For 1 medium-sized black grouse: 2-3 cups cranberries, 100 g butter or lard, 150 g bacon, 1 tbsp. a spoonful of sugar, 1 cup soaked lingonberries, salt to taste.

Preparation

Rub the processed black grouse carcass with salt, stuff with cranberries mixed with small pieces of butter or lard and sugar.
Cover the carcass with thin slices of bacon, and wrap them with thread to prevent them from falling off.
Place the prepared game on a baking sheet with its back down and place in a preheated oven. Fry until done, 45 minutes to 1.5 hours.
Remove the strings from the fried game, place on a dish and pour over the juice. Place soaked lingonberries around.

STEWED GRACE STUFFED WITH MUSHROOMS

Ingredients
For 6-8 servings: 1 fatter grouse carcass (weighing about 1.5-2 kg), 60 g butter, 300 g mushrooms, 1 onion, 1 bunch of parsley, 1 tbsp. a spoonful of flour, 2/3 cup sour cream, ground black pepper, frying fat, lemon, salt (to taste).

Preparation

Boil the mushrooms in salted water, drain, cut into strips, mix with finely chopped onion and parsley, mashed butter and black pepper.
Dry the prepared bird with a napkin and rub the outside and inside with salt and black pepper.
Cut off both legs, fry them in a bowl with heated oil and transfer to a heated plate.
Place the mushroom mixture into the belly of the bird and sew it up. Fry the stuffed carcass on all sides until golden brown in the oil remaining after frying the legs.
Then add the legs and mushroom broth. Cover the dish tightly with a lid and place on low heat.
After 40-45 minutes, remove the bird, free it from the thread and divide it into portions along with the filling. Pour a little hot water into the juice formed during stewing, strain, thicken with flour diluted in a small amount of cold water, let it boil and season to taste with salt and grated lemon zest.
After 5-6 minutes, remove from heat, season with sour cream and add to each serving of meat.
Serve stewed rice and tomato salad separately as a side dish.

GRACE WITH BROCCOLI

Ingredients
For 1 young grouse (500 g): 1 onion, 1 carrot, 1 stalk of celery root, 2 tbsp. spoons of vegetable oil, 3 tbsp. spoons of vinegar, 1/4 spoon of water, 1 sprig of thyme, 1 teaspoon of salt, 8 small flat onions, 800 g of broccoli, 1 teaspoon of sugar, 1 tbsp. spoon of butter, 5 tbsp. tablespoons orange juice, 1/2 teaspoon each salt and freshly ground white pepper, 4 tbsp. spoons of vegetable oil.

Preparation

Process the black grouse, wash it, cut it into 8 parts and dry it.
Peel the onion and cut into 8 parts. Scrape the carrots, wash and cut into pieces along with the peeled celery.
Fry the black grouse in vegetable oil, add vegetables. Pour in vinegar, water, season with thyme and salt and simmer everything for 30 minutes under the lid.
Peel the onion. Peel, wash and disassemble the broccoli into sprigs.
Remove the black grouse pieces from the broth. Strain the broth and cook the onion in it for 10 minutes, then remove it. Boil broccoli in 500 ml of water for 10 minutes, then remove and cool.
Fry the sugar in butter until light yellow, then coat the onions with sugar glaze.
Season orange juice with salt, pepper and oil, add broccoli and serve with poultry and glazed onions.

GRACE SOUP PUREE

Ingredients
For 1 black grouse: 500-600 g of meat for broth, 4 tbsp. spoons of oil, 2 tbsp. spoons of flour, 1 pc. carrots, onions, parsley.
For dressing: 2 eggs, 1 glass of milk.

Preparation

First fry the prepared poultry, and then cook for 20-30 minutes in meat broth with roots and onions; at the same time, the game will better retain its characteristic aroma and taste.
Separate the finished game meat from the bones, leave part of the fillet for garnish, and pass the rest of the meat through a meat grinder 2 times, add 2-3 tbsp. spoons of cold broth, mix and rub through a sieve.
Fry the flour with 2 tbsp. spoons of oil, dilute 4 tbsp. spoons of hot broth. Put the prepared puree into it, stir, bring to a boil, then remove from heat, add salt, season with 2 tbsp. spoons of butter, egg yolk mixed with milk.
When serving, add finely chopped fillet to the soup.

GRACE WITH HAM AND RICE

Ingredients
Serves 4: 1 grouse (without skin, cut into 8 pieces), 250 g long grain white rice, 600 ml chicken broth base, ground black pepper, 1 large onion, chopped; 2 medium sized celery stalks, chopped; 2 sweet green peppers, seeded and chopped; 400 g canned tomatoes, mashed; 2 cloves garlic, minced; 120 g ham without fat, cut into cubes; 1 bay leaf; 2 teaspoons (without top) paprika (dry ground sweet pepper); 1 tbsp. a spoonful of chopped fresh or 1 teaspoon without top of dried thyme; 4-6 drops of hot sauce; 2 tbsp. tablespoons chopped parsley, 2 tbsp. spoons of olive oil, 1/4 teaspoon of salt.

Preparation

Heat the olive oil in a saucepan and fry the game in it for 6-7 minutes until golden brown. Transfer the bird to a plate and lightly season with salt and pepper.
Drain excess fat from pan, reserving 2 tbsp. spoons. Add the onion and fry until soft, stirring often, then add the celery, green pepper and fry for 5 minutes. Place tomatoes, garlic, ham, bay leaf, paprika, thyme, remaining salt and hot sauce into the pan. Place the pieces of grouse there so that they are immersed in the tomato mixture. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
Add rice and chicken broth base to the pan, cover and simmer for 25 minutes until the game is cooked through.
Remove the bay leaf and sprinkle the finished dish with finely chopped parsley.

GRACE WITH COCOA SAUCE

Ingredients
For 1 grouse: 150 g of boiled sausage, 50 g of fat, 3 eggs, 2 onions, 2-3 cloves of garlic, pulp of 1/4 loaf of bread, 1/2 cup of milk, salt.
For the sauce: 2 cups white wine, 2 cups sour cream, 100 g cocoa.

Preparation

Gut and wash well a grouse weighing 1-1.5 kg.
Soak the crumb of stale bread in milk. Finely chop the onion and sauté in a little fat. Add soaked bread, egg, finely chopped boiled sausage, finely chopped garlic cloves, and salt. Mix the filling well and stuff the black grouse, sew up the hole.
Place the stuffed bird on a baking sheet with a little fat and bake in the oven, turning from one side to the other and pouring sauce over it. Remove the finished bird and place in a warm place.
On the baking sheet where the game was fried, pour 2 glasses of white wine and add 2 glasses of sour cream mixed with 100 g of cocoa. Put the sauce on the fire and cook until its quantity is reduced by half.
Pour the sauce over the grouse and garnish with orange or lemon slices.

GRACE WITH WINE SAUCE

Ingredients
For 4 servings: 1 grouse, 250 g minced meat, 250 ml apple wine, 1 teaspoon chicken broth, 1 tbsp. spoon of sauce fixer, 1 tbsp. spoon of vegetable oil, 1 onion, 1 bun, nutmeg, paprika powder, 1 apple, marjoram, 1 egg, pepper, salt, parsley.

Preparation

Soak the bun in water. Cut the onion into thin rings and fry in vegetable oil.
Preheat the oven to 200°C.
Mix onion, minced meat and egg, add bun. Season with spices. Fill the bird with minced meat and sew it up with thread. Rub with salt and pepper. Wrap in foil, but leave the top open.
Roast the bird in the oven for about 2 hours. Then remove and pour the juice into a separate bowl.
Peel the apple and cut into thin slices. Mix wine with chicken juice. Boil and, stirring, pour in the broth and add the fixative. Place apples in sauce.
Serve grouse with potatoes and parsley.

GRACE WITH TOMATOES

Ingredients
For 4 servings: 1 black grouse, 600 g potatoes, 500 g tomatoes, 550 g onions, fat for mold, thyme, 6 cloves garlic, 2-3 tbsp. tablespoons vegetable oil, 100 ml cognac, ground black pepper, salt.

Preparation

Wash the vegetables. Peel the potatoes, pour boiling water over the tomatoes and remove the skins. Cut potatoes and tomatoes into slices, onions into rings. Grease the mold and place the vegetables in it in layers, salt, pepper and add thyme. Finely chop the garlic and sprinkle it over the vegetables.
Cut the bird into 4 parts and rinse. Grease with vegetable oil, rub with salt, pepper and thyme. Place on top of the vegetables and pour over the cognac. Place the pan in a cold oven and simmer for 60 minutes at 200°C.
Serve the dish with French loaf.

GRACE FILLET WITH CRISPY CRUSH

Ingredients
For 4 servings: 4 pieces of grouse fillet (from the breast), 2 eggs, 75 g each of corn flakes and almond leaves, 3 tbsp. tablespoons vegetable oil, 200 ml chicken broth, 125 ml white wine, 50 g butter, 1 package of vegetable mixture, 1 pear, 50 g crab sticks, paprika powder, pepper, salt.

Preparation

Cut each piece of fillet into 4 pieces. Beat eggs with salt, pepper and paprika. Grind corn flakes and mix with almond leaves. Dip the chicken pieces first in the egg, then in the almonds and corn flakes. Fry.
Boil broth with wine. While stirring, add butter to the wine mixture, then vegetables and pear cut into small cubes. Simmer for 10 minutes. Remove vegetables and pears from the sauce, add chopped crab sticks to the sauce and simmer for a few more minutes.
Place vegetables and pieces of meat on plates.
Rice is good as a side dish.

GRACE FILLET IN WINE SAUCE WITH ASPARAGUS

Ingredients
Serves 4: 800 g asparagus, 1 tsp butter, 4 pieces of grouse fillet, 20 g melted butter, 2 shallots, 200 ml each white wine and chicken stock, nutmeg, cayenne pepper, hot sauce, 125 g cream, 2 egg yolks, pepper, salt, sugar.

Preparation

Peel and trim the bottom of the asparagus stalks. Boil for about 15 minutes in boiling salted water, adding a pinch of sugar and butter. Dice the shallots and sauté until slightly golden. Sprinkle the black grouse fillet with spices and fry in melted butter.
Then add the onion, pour in the wine and broth, simmer, covered, for about 30 minutes.
Season the fillets with cayenne pepper, nutmeg, hot sauce and salt. Remove from heat. Remove the meat from the pan.
Add cream and egg yolks to the sauce and stir.
Place grouse fillets into small deep bowls, pour sauce over them, and place asparagus stalks around the edges.

GROSUE STILLED WITH CORN

Ingredients
For 1 black grouse (1.5 kg): 2 ears of corn; 1 teaspoon salt, 1 green pepper, 2 tbsp. tablespoons butter, 100 g minced sausage, 1/2 teaspoon each salt and white pepper, 2 tbsp. spoons of vegetable oil, 1 carrot, 1 onion, 1 clove of garlic, 5 tbsp. spoons of white wine and chicken broth, 100 g of fresh cream.

Preparation

Pour corn cobs with salted water, cook for 40 minutes and then cut off the kernels. Wash and dry the bird, cut the heart and liver into cubes.
Preheat the oven to 200°C.
Peel the pepper, cut into small cubes and fry in 1 tbsp. spoon of butter along with giblets. Add sausage mince and corn kernels and season with salt and pepper. Fill the bird with this filling, sew it up, grease it with oil and fry in the oven on the lower level for 1.5 hours.
Peel and grate the carrots. Peel the onion and cut into 8 parts. Peel the garlic, chop, fry along with other vegetables in the remaining butter until golden brown, pour in wine and broth. Cook for 10 minutes, rub through a sieve and mix with cream.
Serve black grouse with sauce.

STUFFED GRACE WITH BRUSSELS SPROUTS AND CHICKEN

Ingredients
For 1 black grouse (1.5 kg): 1 large onion, 50 g bacon with meat layers, 200 g chicken liver, 2 tbsp. tablespoons butter, 1 sour apple, 1 teaspoon chopped peppermint, 2 tbsp. tablespoons breadcrumbs, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 kg Brussels sprouts, 125 ml dry white wine, 250 g cream, 1 pinch freshly grated nutmeg.

Preparation

Wash and dry the bird. Peel the onion and cut into very small cubes along with the bacon and washed liver. Heat 1 tbsp. spoon of butter, fry the bacon and onion in it until golden brown, add the liver, fry everything together for 1 minute, then cool slightly. Peel, core, grate the apples, mix with peppermint, breadcrumbs and liver filling, and season with salt and pepper to taste.
Preheat the oven to 200°C.
Salt and pepper the bird inside and out, fill with liver stuffing and sew up the hole. Drizzle the bird with the rest of the melted butter and fry in a deep frying pan, covered, in the oven (lower position) for 20 minutes.
Peel and wash the cabbage. Pour the wine and cream into the grouse, add the cabbage, season with salt and nutmeg and continue cooking.
After 30 minutes, remove the lid and let the dish brown for another 25 minutes.

ROASTED GRUSE WITH MANGO CREAM

Ingredients
For 1 grouse (500 g): 100 g soft butter, 3 teaspoons mango chutney, juice of 1/2 lemon, 1 pinch cayenne pepper, 2 tbsp. tablespoons butter, 1/2 teaspoon salt, freshly ground white pepper.

Preparation

Mix butter with mango chutney, lemon juice and cayenne pepper. Roll the cream into a roll using foil or parchment paper and leave to harden in the freezer for 2 hours.
Preheat the electric grill.
Cut the bird into 8 pieces, wash, dry, grease with oil and season with salt and pepper. Grill the poultry pieces for 30 minutes, turning them over at least twice and brushing them with oil again.
Cut the cooled mango cream into 8 identical circles and place them on the hot pieces of poultry.
Serve salad with rice and curry, fresh wheat tortilla and avocado and tomato salad or just mango slices.
If you don't have an electric grill, you can cook the bird on a rack in an oven with top and bottom heat.

FRICASSEE GRUSE IN CHAMPAGNE WITH CREAM

Ingredients
For 600 g grouse fillet: 1 large sprig of tarragon, white pepper, juice of 1/2 lemon, 2 shallots, 200 g shrimp, 50 g butter, 250 ml fresh cream, 2 egg yolks, 200 ml dry champagne, 1 tsp . spoon of salt, 1 pinch of cayenne pepper.

Preparation

Rinse the poultry fillet with lukewarm water and dry. Rinse the tarragon, shake it off and finely chop the leaves. Rub the fillet with pepper, sprinkle with tarragon, sprinkle with lemon juice and marinate for 10 minutes with the lid closed.
Peel and chop the shallots. Rinse the shrimp with water, dry and, if necessary, remove the black intestinal vein.
Remove the fillet from the marinade and pat dry; save the marinade.
Cut the meat into strips 1 cm wide. Heat the oil in a large frying pan until foamy. Fry the strips of meat, stirring, on all sides for 4 minutes until light brown. Add the shallots and fry everything together for 1 minute. Add shrimp and fry everything, stirring, for another 1 minute. Mix the cream with the yolks, pour over the poultry meat and heat well, but do not cook.
Add champagne and continue cooking without bringing to a boil. Season the fricassee for spiciness with salt, cayenne pepper and marinade.
Serve with green noodles or potato croquettes and buttered, tender sugar snap peas.

GRACE FILLET WITH CHEESE SAUCE

Ingredients
For 600 g black grouse fillet: 1 tbsp. a spoonful of flour, 4 pinches each of salt and freshly ground white pepper, 1 egg, 100 g chopped almonds, 3 tbsp. spoons of ghee, 3 tbsp. spoons of dry white wine, 300 g of cream, 100 g of cheese, 1 pinch of sugar, 1 pinch of freshly grated nutmeg.

Preparation

Wash the poultry fillet, dry it, rub both sides with salt and pepper and roll alternately in flour, beaten egg and almonds. Lightly beat the breading on all sides to prevent it from crumbling.
Heat ghee in a frying pan. Fry the poultry fillet in it on all sides over medium heat for 4 minutes, remove the meat from the pan and keep warm.
Pour the remaining oil with wine and cream and boil slightly, stirring. Remove the crust from the cheese, mash it with a fork and, stirring, melt it in the sauce. Season the sauce to taste with nutmeg, sugar and, if necessary, more salt and white pepper.
Serve the poultry fillet hot with cheese sauce, buttered noodles and boiled broccoli, or a green salad.

STEWED GRACE WITH PEPPER HUNGARIAN STYLE

Ingredients
For 1 black grouse (about 500 g): 2 small onions, 2 red and green peppers, 3 tbsp. spoons of ghee, 6 tbsp. spoons of chicken broth, 125 ml sour cream, 1 tbsp. spoon of red hot pepper, freshly ground white pepper, 1 tbsp. a spoonful of finely chopped parsley, 1 teaspoon of salt.

Preparation

Wash the bird thoroughly inside and out, dry it well and divide into 8 portions. Peel the onion and cut into small cubes. Cut the pepper in half, remove the stalks, grains and internal partitions, wash the halves, dry them and cut into strips 3 cm wide.
Heat the melted butter in a large saucepan and fry the onion cubes, stirring, until translucent. Add the poultry pieces and fry for a few minutes, turning over. Add pepper and chicken broth and simmer everything, covered, over low heat, stirring, for 30 minutes. Mix sour cream with salt and pepper and after 30 minutes pour into the chicken.
Leave the dish to cook on a warm stove for 5 minutes.
Before serving, sprinkle the bird with parsley.

GRACE IN GERMAN

Ingredients
For 1 grouse (500 g): 1 stale bun, 150 g ham without fat, 1 clove of garlic, 200 g minced sausage, 2 tbsp. spoons of chives, 1 liter of water, 1 sprig of thyme, 2 sprigs of parsley, 1 bay leaf, 1 small onion, 2 small carrots, 1 small celery root, 2 leeks, 400 g savoy cabbage, 200 g green beans , 1 teaspoon salt.

Preparation

Wash the bird, giblets and dry. Soften the bun in cold water. Cut the ham and giblets into cubes. Peel the garlic, chop and mix with the ham, giblets, minced sausage, chives and mashed bun. Fill the bird with the stuffing and prick the holes in the carcass with a wooden pin.
Bring water with salt, herbs and bay leaf to a boil. Cook the bird for 1 hour with the lid closed.
Peel and chop the onion. Peel the carrots, celery and onion, wash and cut into large pieces. Cut the savoy cabbage into strips. Peel the beans, wash and break into halves. Add the prepared vegetables to the bird and simmer all together for another 30 minutes.
Serve the bird with vegetables.

GRACE WITH ANCHOVIES AND EGGS

Ingredients
For 1 grouse (500 g): 1/2 teaspoon freshly ground white pepper, 125 ml olive oil, 200 g mushrooms, juice of 1 lemon, 250 ml chicken stock, 6 anchovy fillets, 2 cloves garlic, 1 sprig parsley, 2 sprigs thyme, 1/2 bay leaf, 400 g tomatoes, 12 pitted olives, 2 hard-boiled eggs.

Preparation

Wash the bird and divide it into 8 portions, dry it, rub with pepper and olive oil. Peel the champignons, wash, cut into thin slices and sprinkle with lemon juice. Heat chicken broth. Finely chop the anchovy fillets. Peel and chop the garlic. Wash the greens, shake them off and tie them together with a bay leaf into a bunch.
Fry the poultry pieces in the remaining oil for 10 minutes on all sides until light brown. Add the mushrooms, anchovies, garlic, herbs and hot chicken broth and cook everything, covered, over medium heat for another 25 minutes. Peel the tomatoes, cut into small slices, removing the stems. Add the tomatoes and olives to the bird and cook everything together for another 5 minutes.
Peel the hard-boiled eggs, chop finely and sprinkle them on the dish before serving.

GRACE WITH CURRY

Ingredients
For 500 g black grouse fillet: 1/2 bunch of young onion, 1 large fleshy tomato, 1/2 pineapple (about 500 g), 2 tbsp. spoons of melted butter, 1 teaspoon of flour, 2 tbsp. spoons of curry powder, 250 ml chicken broth, 1 tsp. spoon of lemon juice, 1 pinch of salt.

Preparation

Wash the meat, dry it and cut into strips 1 cm wide. Cut off the dark green ends of the onion. Wash the onion, dry it and cut the light green parts into rings 1 cm wide; Cut the white stems into 4 pieces lengthwise. Cut the stem of the tomato with a sharp knife, pour boiling water over it, remove the skin and cut into cubes. Cut the pineapple into 8 parts, cut out the dense core, peel and cut the pulp into pieces.
Heat ghee. Fry the meat in it until golden brown. Add onion and tomato cubes and fry everything for 1 minute. Mix flour and curry and add to fricassee. Pour in chicken broth. Add pineapple pieces and simmer for 5 minutes over low heat in fricassee.
Season black grouse with curry to taste with lemon juice and salt.
Serve with boiled fluffy rice.
This dish is quick to prepare.

GRACE SALAD WITH FRUIT

Ingredients
For 600 g black grouse fillet: 2 tbsp. tablespoons ghee, 1 teaspoon salt, 1/2 teaspoon white pepper, 500 g strawberries, 150 g soy sprouts (preferably canned), 2 teaspoons canned ginger, 1 tbsp. spoon of ginger syrup, 1 tbsp. a spoonful of vinegar infused with basil, 1 tbsp. a spoonful of soy sauce, 1 pinch each of salt and cayenne pepper, 2 tbsp. spoons of olive oil.

Preparation

Wash the poultry fillet thoroughly; dry, remove the skin and cut into strips 1 cm wide. Melt the butter, fry the fillet strips in it for 8 minutes, stirring, season with salt and pepper, remove from the pan and place on cooking paper to drain the fat, cool.
Rinse the strawberries in lukewarm water, dry well, cut large berries in half. Dry the soybean sprouts, mix in a salad bowl with strawberries, chicken and ginger. Mix ginger syrup with vinegar and soy sauce, season with salt and cayenne pepper, add oil. Season the salad with sauce.
Cover the salad with a lid, leave to soak for 10 minutes at room temperature and serve.

GRACE ON A BOTTLE

Ingredients
For medium-sized grouse: 1/3 cup sour cream, 5-10 pcs. potatoes, salt, ground pepper - to taste, a bunch of herbs.

Preparation

Rub the processed poultry with salt and sour cream. Pour warm water into a glass bottle and place it in a frying pan. “Place” the bird on the bottle, pour 1/2 cup of water into the frying pan, add peeled potatoes and place the frying pan in a well-heated oven. In an hour (or earlier) the bird is ready. Remove the pan from the oven and place the bird and bottle on a plate. Place baked potatoes and herbs around.
The finished bird is reddish in color, all the juice is under the skin, so you need to cut off the pieces carefully, as juice may splatter from the bird.
This method of frying poultry is especially suitable for those who do not like to bother themselves with culinary intricacies, but want to pleasantly surprise their guests.
It's even easier to cook the bird in a jar. To do this, place pieces of raw poultry in an ordinary liter jar, sprinkle with salt and spices, pour 2-3 tbsp into the jar. spoons of broth or water, cover the hole with aluminum foil and place in the oven that has just been turned on (there is no need to preheat the oven, otherwise the heat may burst the jar).
In an hour the dish is ready.

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