Cook hazel grouse pieces. Cook the whole grouse.

How to cook hazel grouse

1. Thoroughly rinse the hazel grouse carcass and, if necessary, cut into pieces.
2. Place the bird in a pot of cold water and leave to soak for 1 hour. This will give the meat additional juiciness, while retaining all the nutritional properties.
3. Replace the water in the pan, the water should completely cover the bird.
4. Put the pan on moderate heat, cover with a lid.
5. A whole carcass needs to be boiled for 1 hour, and 40 minutes are enough to cook the pieces.
6. When cooking, remove the foam.
7. Salt should be a ready-made bird.
8. A 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.

grouse soup

Products
Hazel grouse - 3 carcasses
Carrots (large) - 1 piece
Onion - 1 piece
Parsley (root) - 1 piece
Vermicelli (small) - 1 handful
Dill and parsley greens - 0.5 bunch each
Leaf celery - 1 bunch
Olive oil - 3 tablespoons
Salt - to taste

How to cook grouse soup
1. Rinse 3 carcasses of gutted hazel grouse, pour cold water over it and soak for an hour.
2. Peel carrots, parsley root and onions and cut into large pieces.
3. Pour 3 tablespoons into a cauldron or thick-walled pan olive oil and fry the root vegetables for 4-5 minutes until golden brown.
4. Cut each carcass of hazel grouse into 4 pieces, add to vegetables and cook for another 5 minutes.
5. Pour the hazel grouse with 3 liters of cold water, 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, dry.
9. Chop the greens and put them into the soup together with a handful of small vermicelli.
10. Stir the contents of the pan and cook for another 6 minutes.
The grouse soup is ready!

Chowder of hazel grouse

Products
Hazel grouse - 3 carcasses
Onions - 2 pieces
Pork fat - 40 grams
Rice - 1/2 cup
Water - 2 liters
Salt, black pepper - to taste

How to cook grouse stew
1. Thoroughly rinse 3 hazel grouse and cut each carcass into 4 pieces.
2. Fold the hazel grouse in a cauldron, pour water to a height twice as high as the pieces of the bird and put on moderate heat. As soon as the fritillaries boil, remove the resulting foam.
3. Peel 2 onions from the husk, finely chop and fry for lard(a small 40 gram piece is enough) to a ruddy shade.
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 also add to the soup.
6. Salt and pepper the broth to taste, reduce the gas and cook the soup until cooked (rice should become soft, and the hazel grouse should be pierced freely with a thick needle).

Fkusnofakty

- Average weight one hazel grouse is 350 grams.

Before cooking, you can handle hazel grouse for juiciness with milk. To do this, the bird carcass must be put in a saucepan with cold milk, brought almost to a boil and immediately removed from the heat, kept in milk for 1 hour and then boiled.

- readiness meat can be checked with a thick needle - it should freely enter and exit the carcass.

hazel grouse is considered dietary product. 100 grams contains just over 250 kilocalories.

hazel grouse meat is very healthy. Game is rich in B vitamins (improve metabolism, strengthen the nervous system), as well as potassium (normalizes the cardiovascular system), phosphorus (strengthens teeth and bones, promotes muscle activity) and sodium (normalizes the water-salt balance in the body and work kidneys).

Medium price 1 frozen carcass of hazel grouse in Moscow - from 600 rubles. (data as of June 2017).

- Real hazel grouse meat it's hard 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 its entirety in order to avoid fakes, and it is best to hunt the bird yourself or buy from familiar hunters.

On taste game meat is dry, but at the same time quite tender, with a slight bitter taste and smell of resin.

hazel 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.

Reading time - 4 min.

Recipe grouse soup. We take 3 hazel grouses, add potatoes, cabbage, roasted onions and carrots to them and get real hunting cabbage soup. Nice and easy way to cook grouse soup on the hunt It is prepared quickly, it turns out very tasty and satisfying.

What do we cook from?

Somehow I was on a hunt, I managed to get only three hazel grouses, but since there were already seven adult but very hungry men who were unfortunate hunters for three carcasses of tiny hazel grouses, I decided to compensate for the lack of game with vegetables, and so this one appeared grouse recipe, namely, the recipe for grouse cabbage soup described below.

We either pluck the hazel grouses or clean them with the skin, remove the insides and throw them into some container with cold water to soak for another hour. By the way, soak grouse Personally, I don’t think it’s necessary at all, but since more experienced hunters said that it’s necessary to soak, I didn’t argue ...

We set a cauldron on the fire, and throw our hazel grouse into it. It all depends on what you want to get at the exit - if you eat carcasses of hazel grouse - then throw game into boiling water if you want more delicious broth- then the carcasses are filled with cold water. Personally, I wanted tasty meat, so I cut the hazel grouse carcasses in half, and threw the halves, as you can see in the photo of the recipe, into the boiling broth. Most importantly, throughout soup cooking Don't forget to remove the foam!

Next, I peeled one carrot and one onion, cut the onion into 4 parts, and cut the carrots with thick plastics along the entire length. Vegetables went immediately to the game, in order to make our grouse broth the most delicious and rich. grouse broth and vegetables should be boiled for about one hour.

While our grouse soup boiled, prepare the rest of the vegetables: cut into thin strips about a third of a fork of cabbage, peel the carrots, cut the onion into half rings and grate the carrots. Of course, if you don’t have a camping grater on the hunt, you just need to chop the carrots smaller,

After 1 hour of time allotted for cooking the broth, we throw cabbage into the cauldron, bring it to a boil, mix, after which,

Throw peeled and cut into 4 parts potatoes into the cauldron. Usually I cut the potatoes into thin strips in soup, but this time I really wanted something in the cabbage soup of large pieces of tasty and boiled potatoes!

Approximately 15 minutes after laying the potatoes in the cauldron, add our carrot-onion frying to the cabbage soup,

And after another 10 minutes (as soon as our potatoes are completely cooked and become soft), spices, herbs and garlic are added to the cauldron. In the photo of grouse cabbage soup, you can see 1 whole tomato floating in a cauldron ... I won’t describe where it comes from, it’s a very long story, I can only say that in this place it will be more useful than ever to cut 2-3 tomatoes into thin slices and also send them to the cauldron ... Yes, yet, it is in this place that the soup must be salted to taste. After laying spices and salt in the cauldron, let our cabbage soup boil for 5-7 minutes, after which,

We remove the cauldron from the fire, close the lid, and let the soup brew for another 15 minutes, and then remove the lid, and we observe something like this picture as shown in this pictures of grouse cabbage soup, isn't it, and the color and appearance is impressive!?

Well, then everything is clear! Shchi is poured into bowls, halves of hazel grouse carcasses are laid out there, and everything is quickly used as a great snack with vodka! Boole healthy brother-hunter and enjoy your meal!

List of recipes

The meat of hazel grouse is considered more useful for the human body in comparison with the meat of poultry. Despite the high calorie content of hazel grouse, which is about 253 kcal, and the high fat content, the meat contains a sufficient amount of proteins and vitamins, which makes it a valuable and nutritious product.
Hazel grouse meat is pretty rare product, so novice cooks may not know the secrets of cooking from it. It takes 40 minutes to cook meat in a saucepan, subject to preliminary cutting. If you cook the whole hazel grouse, then it will take a little more - 60 minutes. The most delicious hazel grouse dishes are soups or just broths. But also hazel grouse meat can be baked in the oven or cooked using a slow cooker, like any other bird. For you the most delicious recipes.

Grouse soup with mushrooms

A simple soup of champignons and hazel grouse.

Ingredients:

• Fritillaries - 1 kg;
• Bow - 1 pc.;
• Butter - 15 g;
• Flour - 6 g;
• Champignons - 0.2 kg;
• Greens - 1-2 bunches;
• Black pepper, salt.

Cooking:

1. Divide the bird into equal parts.
2. Heat water in a saucepan, add salt and pepper.
3. Put the pieces of hazel grouse and leave to cook for 30 minutes.
4. Meanwhile, heat the butter and lightly fry the chopped onion in it.
5. Add washed mushrooms and continue frying for no more than 10 minutes.
6. Take a little broth from the pan, stir the flour in it until the consistency of sour cream and pour back into the broth.
7. Add the onion and mushrooms and let the soup simmer.
8. Cook for 10 minutes, then cover with a lid and let it brew for a bit.
9. Pour into bowls, garnish with herbs and enjoy. Everything is very tasty! The soup is ready. Bon appetit!

Another recipe for a delicious and rich first course.

Ingredients:

• Butter - a small amount;
• Beef - 1 kg;
• Fritillaries - 2 pcs.;
• Beef bones - 0.2 kg;
• Broth - 1 glass;
• Flour - 1 tsp;
• Yolk - 2 pcs.;
• Champagne - 1 glass;
• Cream - 0.5 cups;
• Seasonings to taste.

Cooking:

1. Place beef with bones in a pot of water.
2. Put to boil. When beef broth is ready, carefully strain it through cheesecloth.
3. In the meantime, melt the butter in a frying pan and fry the bird until golden brown, the main thing is not to overcook.
4. Separate the meat from the bones and finely chop, and then pound in a mortar. Pass through a sieve to get grouse meat puree.
5. Add the bones to the beef broth and bring to a boil.
6. Fry the flour in butter (half a spoon is enough). Strain a glass of broth and mix with the fried flour, then boil.
7. Add flour, yolks, cream to meat puree and pour strained broth.
8. Put on fire and cook until the soup is hot.
9. Before serving, pour champagne into the soup and add the beef that was used to make the broth. Here is such an unusual and tasty recipe. Bon appetit!

Before you start cooking, you need to understand what consommé is. Consomme is also a broth, only double the strength. It should also be noted that grouse consommé is practically no different in preparation from chicken consommé. The main feature is that the bones from the back are not used for grouse consommé, as the dish can be bitter.

Ingredients:

• Fritillaries - 1.5 kg;
• Onion - 0.6 kg;
• Parsley root - 50 g;
• Celery - 50 g;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Carrots - 50 g;
• Proteins - 3 pcs.;
• Vegetable oil;
• Seasonings to taste.

Cooking:

1. Cut the hazel grouse and select 0.3 kg of pure meat, and put the rest in a saucepan with seasoned water and prepare the broth.
2. Pass the selected 0.3 kg of hazel grouse meat through a meat grinder and prepare minced meat.
3. Beat egg whites and mix with minced meat.
4. Heat the pan, put the oil, add the finely chopped parsley root, celery and carrots. Fry until golden brown.
5. Wait for the foam to appear on the broth, remove it with a slotted spoon, then add vegetables from the pan to the pan.
6. Add whole onion and bundled greens.
7. Reduce the heat and leave the soup to simmer, uncovered. Make sure it doesn't boil too much.
8. Check the readiness of the poultry pieces in the soup and add the minced meat prepared earlier.
9. Pass the finished soup through cheesecloth, rolling it into four layers.
10. After that, bring to a boil again and cook for a few minutes on a steam bath. Serve hot. Bon appetit!

Recipe for cooking hazel grouse in the oven with a golden crust. This dish can decorate any table.

Ingredients:

• Fritillaries - 2 pcs.;
• Hard cheese - 0.2 kg;
• Protein - 1 pc.;
• Potatoes - 4 pcs.;
• Mayonnaise - 4 tbsp. l.;
• Flour - 3 tbsp. l;
• Butter;
• Dill;
• Seasonings to taste.

Cooking:

1. Add salt to the protein container and beat thoroughly until foam appears.
2. Grate cheese on coarse grater and mix it with flour in a bowl.
3. Season the bird to taste inside and out (can be rubbed with salt and pepper).
4. Lubricate the bird with whipped protein, and then bread it in flour with cheese.
5. Grease a baking sheet or baking dish butter and only after that lay out the bird.
6. For garnish, wrap the potatoes in foil and arrange next to the grouse on a baking sheet.
7. Preheat the oven to 180 degrees and bake the dish in it for about 40 minutes.
8. Remove the baking sheet, cut the potatoes in half, then return them to the baking sheet, add salt and mayonnaise.
9. Send the dish back to the oven for 30 minutes. Serve the bird to the table uncut, decorating the sides with potatoes. Bon appetit!

Hazel grouse in a slow cooker

Cooking in a slow cooker is always easy and fast, and the taste exceeds all expectations. A simple and tasty dish of hazel grouse in a slow cooker can be prepared without special culinary skills.

Ingredients:

• Rowman - 1 piece;
• Sour cream - 2 tbsp. l.;
• Spices to taste.

Cooking:

1. Rinse the hazel grouse carcass.
2. Lubricate it with sour cream and various spices to taste. You need to lubricate both the outside and the inside.
3. You can just sprinkle with salt and pepper.
4. Place the carcass in the multicooker bowl with its back down and select the "Extinguishing" mode.
5. After an hour, you need to open the slow cooker and turn the bird upside down.
6. Stew for another hour on the same program and you can try the dish. This is how easy it is to cook delicious and appetizing dish. Bon appetit!

Fried hazel grouse with garlic

Recipe for hazel grouse in a slow cooker with pre-marinated poultry.

Ingredients:

• Hazel grouse - 1 pc.;
• Sunflower oil for frying;
• seasonings;
• Salt to taste;
• Garlic - 2 cloves;
• Thyme - 1 sprig;
• Rosemary - 1 sprig.

Cooking:

1. Clean and rinse the carcass, then cut it into even pieces.
2. Salt all the pieces evenly and season to taste, add thyme.
3. Lubricate the bird with oil of your choice: olive or vegetable.
4. Marinate the bird for about 30 minutes.
5. Add oil with peeled and finely chopped garlic to the bowl, put rosemary in the same way.
6. Select the "Baking" program and cook for several minutes so that the oil is saturated with garlic and rosemary.
7. Put the marinated pieces of poultry and fry on the same program until golden brown on all sides. Serve with any side dish. Bon appetit!

Video recipe: Cooking hazel grouse

On July 27 of this year, the huntsman of the Oktyabrsky city society of hunters and fishermen of the Republic of Bashkortostan and the author of the Russian Hunting Newspaper Gennady Stepanovich Agapitov turned 55 years old. The board of the society and the editors congratulate the hero of the day and offer readers his new essay.

If now I undertake to recall aloud how many hazel grouses were in our hunting area, hunters younger than me usually begin to openly laugh at me. It is clear, they say, a well-known case, earlier sugar was sweeter, and water was many times wetter ...

God is their judge. I know right. There were fewer young girls forty years ago. Everyone was beautiful, just like now, but less so. About twenty years ago - yes, girls were added, but all the same, there were much fewer than now. Today, there are so many young beauties around Avon - in the evening, the neck hurts, even shout out.
And grouse, on the contrary, used to be a lot. So many. Fledgling broods of seven or eight heads other times in the clearing, in visibility, one from one flew out. Just keep turning your head.

We walked through the woods together. Me and my two partners, rangers Volodya Kozlov and Sergey Epifanov. Yes, Volodin, the Russian-European husky Mazai, was cowardly with us ... To paraphrase the classic a little - three on foot, not counting the dog.

Remarkable, I must say, dog. First, he had one significant drawback: a dog that is smarter than any owner. At any time he could make some decision of his own, which did not at all coincide with the opinions and wishes of his companions, while, as far as I remember, he never bothered to explain why. They say, what can I explain to you, cormorants, they are not able to accustom the unfortunate capercaillie for some half a verst on their own, and there are “hunters”, “huntsmen” ... And do with it what you want, in the middle of the forest ...
There was no way to leave him at home. It will break out from everywhere, find it in the forest - and just like it was here. True, our economy is not some distant taiga, but over there, beyond the outskirts, it begins, but still.

... But, secondly, Mazai also had an indisputable, undeniable dignity: with the highest working qualities, in some incredible, inexplicable way, he always knew unmistakably who we are thinking of hunting today, and worked only according to this species. But I also knew if we would hunt at all. If not, then he didn’t chase the beast in vain. It will pour next to us - and that's it. In a word, no one has ever bothered to do their own thing.

We went to the Shumilovsky cordon. Every now and then they frightened the hazel grouses that had firmly settled on the wing. Shumilovsky cordon is also not far away. In a straight line from the city, twelve kilometers, no more, but according to the concerns of the huntsman - here to look at the badger settlement, there to turn to the salt lick, here it’s just to go around a pretty plot, maybe the winter elk left a horn as a gift - it runs.
By the end of the day, on the way to the place, we easily got a couple of hazel grouses. Let's cook soup.

Despite the fact that at that time two or three huts were still alive on the cordon, they decided to spend the night outside, by the fire. The weather was very permissive.
They poured water into the cauldron, launched the processed hazel grouse, hung it over the fire. Now we’ll peel the potatoes, add the onion, add the dry vermicelli concentrate with stars from the sachets - and you’re done.

While the meat was being cooked, somehow accidentally ate the greatest invention of mankind for vagrants of all times and peoples - salted fat with bread - and fell asleep. The cauldron was, of course, removed from the fire, set aside. We'll make it tomorrow.

We drank tea early in the morning. Soup? Yes, well, him. We’ll cook for lunch, and again went around. At some point, Volodya suddenly exclaimed loudly, as if continuing his thoughts:

- No, guys, something is wrong here! I can see right through this bastard. He did something nasty.

Meanwhile, Mazai demonstratively, downright theatrically, “worked”: with his muzzle buried in the ground, he diligently shuttled in front of our eyes, as if unraveling the animal bandages invisible to us. He puffed noisily over almost every blade of grass, as if identifying the scents that mattered. He gave us meaningful looks. Who, they say, is here, now we will do everything. I am for the common good forever.

No, he did something...

By lunchtime we returned to the cordon. The cauldron stood as it stood, the lid lay neatly beside it with the handle up, the hazel grouses from the broth disappeared.

- Ma-a-a-ay! Vovka yelled at the whole district. “I told you, I said he screwed something up.” I will kill...

Mazay out of reach with the first pendel or blow of a stick looked at us through the nearest bush from under his brows. Not blinking and sullenly wary. And he was silent. As always, without explaining anything.
Vovka cursed the dog with terrible words, threatened, cursed and, before killing him, promised to torture him to death.

But what is Mazai like, huh? So, when we heroically slumbered around the fire for the glory of the Fatherland, this flea-faced gentleman thought hard all night. Thought. Maliciously planned, as they say, that he had everything, and he would have nothing for it. He thought of everything, foresaw everything, carried out everything.

instincts? Reflexes? No, gentlemen, this is a rational activity of a higher order. He is smarter than any "master". Looking ahead, I’ll say that Mazay didn’t come home for another five or six days. Lived on the street near the yard. So far, so to speak, after the expiration of the statute of limitations, the punishment for the crime has not completely lost its relevance. But what are we to do with it now in the middle of the forest? Peeled-cut potatoes in a cauldron. Added onion and vermicelli concentrate. They hung it over the fire.

Was there any broth on the grouse? So, grouse soup. We welded. Ate. I remember well, it was delicious.

I remember everything very well. I really know. There used to be fewer young girls, and there were a lot of hazel grouses. Both are beautiful, as they are now.