How to cook stewed hazel grouse with potatoes deliciously. Fried hazel grouse step by step photo recipe. Pork hazel grouse with sour cream

Pork hazel grouse are often mentioned in many recipes, but not every housewife knows what they are talking about. In fact, everything is very simple: “pork hazel grouse” is the upper part of the leg. To obtain "pork hazel grouse", the back of the ham is separated, getting rid of the thick bone, while the thin bone remains inside. Let's find out how to deliciously cook pork hazel grouse.

Pork hazel grouse - recipe

Ingredients:

pork knuckle with skin – 4 pcs.;
onions – 2 pcs.;
garlic - to taste;
beer - 1 tbsp.;
salt, pepper - to taste.

Preparation

To prepare pork hazel grouse, first unwrap it. Rub the center with salt and spices and put the squeezed garlic there. Next, cut the peeled onion into small cubes. Place the marinated meat in a pre-greased cast iron pot and sprinkle the meat with onions and spices, put bay leaf. We press everything on top well and close the lid. Place in an oven preheated to 200 degrees.

After 50 minutes, open the lid, pour a glass of beer in, and then put the cast iron back into the oven for 3 hours. That's it, after a long wait our pork grouse are ready!

Pork hazel grouse with sour cream

Ingredients:

pork hazel grouse – 6 pcs.;
champignons – 700 g;
onions – 3 pcs.;
sour cream – 500 ml;
garlic – 2 cloves;
salt, spices - to taste.

Preparation

Wash the hazel grouse thoroughly in cold water, put in a saucepan and pour cold water. Cook with spices, onions, salt and garlic. Then we take out the meat, strain the broth and boil the washed champignons in it.

Then we take a cast iron pot, fry the onions, add mushrooms, lay out the hazel grouse and fill everything with broth. Simmer for about 30 minutes. Add sour cream at the very end, 10 minutes before readiness.

If you put the dish in the oven too late and it won’t be ready for dinner, then we suggest you use other meat and cook pork with beans or pork with apples.

Pork hazel grouse in the oven

Cooking time: 1 hour 30 min

Many people don’t know what pork hazel grouse is, they have no idea why this recipe is so good, and, of course, they don’t know how to cook it at all. This is a hind shank, cut from a thick bone in a special way, in which the thin bone remains inside, i.e. meat on the bone.

Ignorance can cause great dishes to be overlooked, but it's never too late to fix that. If you have a few pork shanks in the kitchen - “hazel grouse”, onions, garlic, spices and fresh good sour cream, then you can safely get down to business and create real kitchen magic.

Pork hazel grouse 1 kg
Sour cream 500 gr
Onions 5 pcs
Garlic cloves 5 pcs
Pepper to taste
Salt to taste
Spices to taste

Rinse the pork and dry it with a towel and unfold it as much as possible to better marinate.
Peel and chop the onion and garlic. Or you can grate the garlic or chop it with a garlic press.
All meat slices need to be carefully rubbed with spices and salt, and then add onion and garlic to the middle.
Each hazel grouse needs to be wrapped and secured so that the meat does not fall apart during the process. heat treatment, you can use toothpicks or wooden skewers for this.
Prepare a small mold or pot and grease with oil. Place the pork on the bottom, sprinkle with the remaining garlic, onion and spices.
The form is placed in an oven preheated to 180 degrees for about 1.5 hours (time depends on the size and quantity of meat).
The last step is adding sour cream. Sour cream should be poured over the hazel grouse 30 minutes before serving, and to prevent it from completely evaporating and burning, the top of the pan can be covered with a lid or regular foil.
Before serving, you can decorate the dish with vegetables. As for the side dish, any will do, but pork goes especially well with potatoes in any form.

Meat dishes have always been highly valued in every family and for good reason, because a hearty meal prepared with your own hands for your loved ones becomes a real work of art. However, even the most favorite recipe loses its relevance over time. To prevent this from happening, you need to prepare something new as often as possible.

Delicious tender pork hazel grouse with sour cream will definitely please everyone who tries it. This dish can be used to decorate both a modest dinner and a luxurious celebration.

Cook deliciously and enjoy your meal!

Recipe: baked pork grouse with prunes

I asked my husband to buy pork for the second course. When I returned from the store, I saw this. Pork hazel grouse. I immediately remembered the song: “Eat pineapples, chew hazel grouse, your last day comes bourgeois.”

For those who don’t know, I’ll tell you. “Pork hazel grouse” is a hind shank cut from a thick bone in such a way that the thin one remains inside. It was decided to marinate the hazel grouse and think about what to do with them next. I marinated it with the seasoning that was in the house and with garlic.

And I want to draw your attention to the fact that I DIDN’T SALT. . Wrap it in cling film and put it in the refrigerator overnight

In fact, you don’t have to marinate for so long; 20 minutes is enough while the oven is heating up.

Wrap it in cling film and put it in the refrigerator overnight. In fact, you don’t have to marinate for so long; 20 minutes is enough while the oven is heating up.

In order to complete the dish, I took salt, prunes (prunes go well with pork)

The next day I got it. Rubbed with salt. I put 2 prunes in the middle and pinned them with toothpicks. Placed in a baking dish

and put it in the oven for 1 hour 20 minutes at 180 degrees. The baking time may increase or decrease depending on the size of the hazel grouse. Before serving, decorate with vegetables.

The result was a very original and at the same time dish that you wouldn’t be ashamed to serve to your guests. Bon appetit!

Pork hazel grouse with spices and plums

It looks like a little bird, but it’s already a pig!

A friend first introduced me to the term “pork hazel grouse”. We girls had a tradition of getting together once a year for a pork knuckle. But one day, instead of shank, my friend cooked hazel grouse. It was incredibly tasty and vodka-y! That's how I learned about the existence of this interesting product. But let’s not be distracted by memories, otherwise Man will say that I’m loosening my tongue again, yayyy. Let's get back to the recipe. We don’t often manage to buy good hazel grouse, but this time I was lucky. So let's get started.

For “hazel grouse” in the amount of 4 pieces we will need: onions - 4 pieces. carrots - 4 large garlic - 5-6 cloves black and allspice pepper - 10-15 peas each mixture of spices for meat (bought at the market) - 1 tsp. hot pepper(I have 3 pieces of cayenne). I’ll tell you straight away - it’s spicy! But we love it so much, and you take it to your liking. zira - 1 tsp. cinnamon - half a stick prunes (I have homemade pickled plums) - 20 pieces, vegetable oil.

I grind the peppers in a mortar.

I add a mixture of spices and hot pepper.

I cut the garlic into small pieces and stuff our “hazel grouse” with it.

I sprinkle the meat on all sides with spices and give it a light massage.

I unfold the hazel grouse and place 2 plums in the middle.

I fold the hazel grouse back, I don’t use toothpicks to hold anything together, everything holds together well. I cut the onions and carrots into half rings, not very thinly.

I take out the cast iron casserole dish that I inherited from my grandmother, and which continues to serve me faithfully.

I lubricate the walls of the cast iron with vegetable oil and add a layer of onions and carrots (half of the chopped ones).

Now plums and spices (also half)

I lay the hazel grouse cut side down.

Second layer of onions, carrots and plums.

Add the remaining spices and cinnamon. The cinnamon flavor will dominate, so if you don't like the rich flavor, add less.

I add water to the marinade that I have left over from the plums. About a glass of liquid came out.

I pour it all into the meat and put the cast iron in the oven. For a long time...

First I cook for 45-50 minutes at 200 C, then a little more than 2 hours at 170 C. In total, the meat should be stewed for 3-3.5 hours. Since it is quite tough, it requires a long simmer. It's a long wait. It's time to pour yourself and your husband a glass of beer and do something else besides cooking.

The moment of truth has arrived. I take it out and open it...

I try not to go crazy from the aromas that have escaped. And the aromas, I tell you, are unbearably beautiful! Serve and enjoy.

It's worth repeating! Happy culinary discoveries!

Oven baked pork in foil

Pork meat 1 kg. Pork steaks in the oven. Cooking recipe Hazel grouse with mushroom sauce.

Pork hazel grouse is the piece of leg that is closest to the hoof. Add salt to the shredded cabbage, mash well with your hands, and mix with rice.

A very simple steak dinner recipe. If you liked the recipe, please subscribe to my channel. Let's prepare the hazel grouse Place the finished meat on a dish, cut into portions and pour over the resulting meat juice.

Can be cooked in any heatproof pan or even on the stove. Issue 4 - Grilled Pork Hazel Grouse with Vegetables Put the oven out yesterday afternoon, so that those who watch before lunch don’t start salivating, but something’s wrong.

Issue 4 - Grilled pork hazel grouse with vegetables. Especially for our Guests, read Ryabchik” - a dish of Ukrainian cuisine, as well as my grandmother’s signature dish.

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Also read what can be cooked from hazel grouse (poultry).

Cooking hazel grouse

You can stuff it with hazel grouse or just onions, or one lingonberry. Onions will add sweetness, and lingonberries will add light sourness. We suggest combining these two ingredients so that the filling is juicy and piquant; this will also have a positive effect on the taste of the finished hazel grouse.

According to the step-by-step photo recipe, you need to start cooking hazel grouse in the oven by preparing the meat. Take the hazel grouse carcasses and rinse them thoroughly under running water. Next, put them in a basin, fill with cold water and soak for six to seven hours. The water needs to be changed from time to time. As a result, the meat will become softer, and the bitterness (it is sometimes present, since one of the main food products of hazel grouse is birch buds) will go away.
After the specified time, the carcasses must be removed from the water and allowed to dry. You can use a paper towel.
Now salt each carcass and rub with the selected spices. Next, the onions need to be peeled, washed and dried. Finely chop the vegetable. Wash the lingonberries too. Stuff the hazel grouse with a mixture of onions and lingonberries. The legs need to be attached to the carcass with a toothpick so that they do not burn. Next, the breast of hazel grouse should be stuffed with medium-sized chopped lard. This will ensure the juiciness of the finished dish.
Place the prepared carcasses on a heat-resistant dish and microwave. Bake them for ten minutes at full power. At this time, you need to peel the potatoes and one onion. Wash and dry the vegetables. Next, you need to chop the potatoes coarsely, add salt to taste and roll in spices, cut the onions into rings. After ten minutes, remove the hazel grouse from the microwave. You can see that they are almost ready.
Prepare a heatproof baking dish. Add a small amount of vegetable oil (any, for example, olive or sunflower) oil to it. Coat the top of the carcasses with mayonnaise and place in a container.
Carefully place the potatoes and onion rings into the remaining space in the mold.
Pour mayonnaise over the ingredients and add, if desired. soy sauce for piquancy (you need a little). Place the mold in the oven and turn it on at 250 degrees. Baking time is one hour.
After this, the hazel grouse baked in the oven is ready. As you can see, preparing them at home using a recipe with step-by-step photos is quite simple. Every cook can do this. You can complement the delicious dish with pickles or your favorite salad, but, in fact, it is already a complete delicacy for lunch or dinner, because there is both a meat component and a side dish. Bon appetit!

Another recipe

Vegetable oil to lubricate the cast iron. We will put the meat through a long stew, I’ll provide a link, stock up on drinks and have more than enough patience for the recipe, but the drinks are hidden somewhere. You can take any spices to suit your taste. I took these ones that were closer.

So, unwrap the hazel grouse, rub it with salt, pepper and spices, and add chopped garlic. We make do with the rest of the game.

Cut the onion into squares or cubes. We put the meat in a cast iron greased with oil, I don’t know why, sprinkle it with onions and spices, add bay leaves. Close the lid tightly and place in the oven at C. Now you can relax a little and have a glass and read the article. A mug of beer is drunk, a new one is poured. I got out of the situation this way - I poured a glass of beer into the cast iron, closed it and left it to simmer for another 5 hours. In the meantime, let's think about the side dish.

After the May Day rains, the forest is full of morels. The morel is the earliest mushroom and very tasty. Fried or rather stewed mushrooms with onions and prunes.

Delicious hazel grouse dishes

In Russia they have long been known various options preparation of this bird: fillet is great for spicy salads, and roast is combined with a cheese crust, vegetables or exotic pineapples. Delicious hazel grouse goes well with wild berries(for example, with lingonberries), and good combination with mushrooms (especially chanterelles) deserves the praise of the most sophisticated gourmets. Hazel grouse meat received widespread and in French cuisine: in original recipe the famous chef Olivier added hazel grouse fillet to his signature salad. Dishes from this exquisite game are good both on the table of any gourmet restaurant and by the fire.

Poultry with garnish, baked in the oven

Hazel grouse cooked in the oven at home will become a favorite of anyone festive table. The recipe for this dish with a spicy taste and golden brown crust is quite simple, and any housewife can prepare it. So:

hazel grouse carcass – 2-3 pcs.;
potatoes – 6 pcs.;
cheese (parmesan) – 200-250 g;
1 whipped egg white;
mayonnaise – 80 g;
flour, butter, dill and spices (to your taste).

To prepare the dish, you need to beat one egg white with salt (a pinch) until a fluffy foam forms. Mix flour with grated cheese. Pre-treated carcasses need to be rubbed with salt and spices, and then thickly coated with whipped egg white. Bread the carcasses (flour mixed with Parmesan) and place the whole thing on a greased baking sheet.

Place whole potatoes wrapped in foil on a baking sheet next to the bird and place in the oven to bake. After 30-40 minutes, remove the potatoes from the oven, cut into two parts, coat each with mayonnaise and bake for another 15 minutes until golden brown. The hazel grouse is served uncut, with baked brown potatoes placed on the sides and the dish sprinkled with chopped dill.

Hazel grouse baked in the oven with pineapples and white wine

To prepare this dish you will need:

1 poultry carcass;
pineapple - half;
100 ml white wine;
a little vegetable (olive) oil;
salt, spices to taste.

The carcass needs to be cut, sprinkled with salt, spices and fried. The pineapple must be peeled, cut into small pieces and also fried.

IN special form lay out the dish in layers: fried pineapple first, fried carcass on top. Pour white wine over the dish and sprinkle with spices. The hazel grouse is baked in the oven for 20-25 minutes. When serving a treat to the holiday table, you can pour pineapple juice over this dish for added piquancy.

Hazel grouse fried with lingonberry filling

This is a classic Russian dish folk cuisine. To know how to prepare a dish that will delight everyone with subtle taste sensations, use the recipe:

poultry carcasses – 2-3 pcs.;
300 g fresh or soaked lingonberries;
20 g sl. butter or heavy cream;
250 g sour cream;
1 tbsp. l. Sahara.

Fill the carcasses with lingonberries mixed with butter or granulated sugar, then coat thickly with sour cream and fry at maximum setting in the oven for 30 minutes until an appetizing crust forms. The result is an exquisite culinary masterpiece: the most tender hazel grouse meat in sour cream and lingonberry sauce.

Preparation

Place the hazel grouse carcass and other ingredients on the work table. If the hazel grouse is frozen, it must first be thawed. After this, the game must be soaked in water for 1 hour. Then the carcass needs to be divided lengthwise into two halves, as shown in the photo.
Sprinkle the half carcasses with pepper and salt, then rub them with any refined vegetable oil (except olive oil). Due to the fact that the hazel grouse will be fried, you should choose an oil suitable for this procedure.
While the bird halves are marinating, melt the lard in a frying pan over medium heat. Since hazel grouse meat is slightly dry by nature, pork fat will serve as a moisturizing component.
After a sufficient amount of fat has been rendered (see photo), the remaining lard must be removed from the pan.
Place the prepared hazel grouse parts soaked in spices, skin side down, on a hot frying pan and reduce the heat.
Fry the meat halves on both sides until dark brown.
Then, leaning the parts on top of each other, place them on the unfried edges and brown the remaining light areas.
To the almost finished hazel grouse you need to add onions finely chopped into cubes or thin half rings. While the onion is frying, the halves of the carcass must be constantly turned over so that they are saturated with the onion aroma. Once the onions are golden, reduce the temperature to low, place a sprig of rosemary on the pieces of meat and cover with a lid. Simmer the meat with herbs for just a couple of minutes, remove from the stove and remove the rosemary. If desired, this herb can be replaced with oregano, thyme or garlic. Those who like the pristine smell of game can omit spices altogether.
That's all step by step photo recipe. Fried hazel grouse are ready. They can be served hot with any side dish or as a separate dish, decorated with fresh vegetables and herbs. Bon appetit!

Hazel grouse have a surprising difference from other game: their meat, regardless of age and gender, is always soft and healthy. Any recipes according to which dishes are made from this bird are always obtained at the highest level.

Preparation of hazel grouse begins with plucking and gutting, which must be done as soon as possible after capture or purchase. Carcasses are more often plucked like an ordinary bird, and less often the feathers and skin are torn off. The bird is gutted, again, like a domestic bird, with the only difference being that the game is also inspected for the presence of shot. Usually the trace of the shot is visible to the naked eye: this round hole with a bruise. Using a sharp thin knife, carefully remove the lead balls

But even cooked game should always be consumed with caution, because no one can give a 100% guarantee that there is no shot. Unless, of course, the bird was caught in a noose

Bird with pineapples

This combination is one of the most successful, so the dish can be safely displayed on the festive table. The bird turns out savory with a slight nutty aroma. Hazel grouse baked in the oven with pineapples and white wine does not take long to cook.

Ingredients:

hazel grouse carcass – 1 pc.;
small pineapple – 1 pc.;
natural white wine (red will also work) – 120 ml;
salt and spices to taste.

The carcass needs to be cut into 2 halves, since this dish contains 2 servings. After the hazel grouse, you need to pepper, add salt, place in a frying pan and fry. At this time, you need to peel the pineapple and cut it. The fruit also needs to be fried in a frying pan until soft. Then you should take out a baking sheet and place the pineapple pieces on it first, and the hazel grouse on top. The dish is poured with wine and seasoned with spices. Afterwards, you can put the baking sheet in the oven, heated to 180 degrees, for 20 minutes. This recipe for hazel grouse will not leave anyone indifferent.

Poultry soup

Housewives love the recipe for hazel grouse stew. The unusual taste of the dish is always liked by both guests and household members. Besides, cook delicious soup not difficult at all.

Ingredients:

hazel grouse carcass – 3 pcs.;
rice – 120 g;
medium onion – 320 g;
lard – 65 g;
spices and herbs to taste.

To prepare hazel grouse stew you will need 2 liters of water. The bird carcass must be washed and cut into four parts. Afterwards, the same procedure must be done with the remaining hazel grouse. Place the game in a cauldron, add water and place on medium heat. It is necessary to monitor the preparation of the dish and remove the resulting foam in time.

Peel the onion, cut into cubes and fry in lard. If you don't have it, you can use butter. Place the prepared onion in a cauldron along with the washed rice. The stew should be cooked until cooked: the grain should become soft, and the hazel grouse should be easy to pierce with a knife. The soup should be left to brew for 5-10 minutes and served. The recipe for hazel grouse stew is very simple and tasty.

Hazel grouse recipes

The hazel grouse is the smallest representative of the grouse family - the maximum carcass weight rarely reaches 500 g. The bird is well known to hunting enthusiasts and gourmets around the world, and its meat has always been considered a delicacy, accessible only to the aristocratic class and wealthy people. In Russia, hazel grouse are considered objects of hunting and are included in the list of birds that can be hunted at certain times. Thanks to the fact that farms are engaged in poultry breeding, the delicacy has become available to everyone.

Useful properties of game

In the wild, hazel grouse choose environmentally friendly habitats, so the product is considered useful and recommended for dietary nutrition. Main nutritional value meat lies in its perfectly balanced composition, which contains proteins, fats, vitamins B, E, A and PP, and is also saturated with valuable microelements: potassium, calcium, sulfur, choline and phosphorus. Regular use eating gourmet meat improves human brain activity, reduces fatigue, promotes regulation metabolic processes in the body and is an excellent prevention of cardiovascular diseases.

Taste characteristics and nuances of preparation

Culinary experts highly value the product for its excellent taste qualities And beneficial properties. The meat is tender, but somewhat dry compared to regular chicken. It has an exquisite nutty aroma, a slight bitterness and a subtle pine aftertaste, which gives the finished dish sophistication and unique piquancy. How to cook hazel grouse to make a delicious dish? There are many methods and recipes: the bird is boiled, cooked in the oven, in a slow cooker, on the grill, or baked on a spit. To achieve juiciness, the carcass is placed in a pan with cold milk and brought to a boil, after which the product is ready to be turned into a culinary masterpiece. Cooking time dietary dish is no more than 20-25 minutes. The readiness of the meat is checked using a wooden stick or skewer, which should easily pierce the carcass. Boiled fillet is used to prepare tartlets and gourmet salads. For example, chef Olivier added exclusively finely chopped hazel grouse meat to his famous salad! Usually served as a side dish forest mushrooms, pickles, assorted fresh vegetables and berry sauces. Pineapple and kiwi will help digestion and highlight the taste of game. Hazel grouse also goes well with traditional Russian side dishes: porridge, potatoes, pasta.

Pay attention to some of the cooking nuances and you will truly enjoy the dish.

Hazel grouse have a surprising difference from other game: their meat, regardless of age and gender, is always soft and healthy. Any recipes according to which dishes are made from this bird are always obtained at the highest level.

Preparation of hazel grouse begins with plucking and gutting, which must be done as soon as possible after capture or purchase. Carcasses are more often plucked like an ordinary bird, and less often the feathers and skin are torn off. The bird is gutted, again, like a domestic bird, with the only difference being that the game is also inspected for the presence of shot. Usually the shot mark is visible to the naked eye: it is a round hole with a bruise. Using a sharp thin knife, carefully remove the lead balls. But even cooked game should always be consumed with caution, because no one can give a 100% guarantee that there is no shot. Unless, of course, the bird was caught in a noose.

Ingredients

Hazel grouse 1 carcass
Onions 1-2 pcs.
Pork lard 100-150 g
Vegetable oil 50 ml
Table salt to taste
Spices and seasonings to taste
Rosemary 1 pc.

Preparation

Place the hazel grouse carcass and other ingredients on the work table. If the hazel grouse is frozen, it must first be thawed. After this, the game must be soaked in water for 1 hour. Then the carcass needs to be divided lengthwise into two halves, as shown in the photo.

Sprinkle the half carcasses with pepper and salt, then rub them with any refined vegetable oil (except olive oil). Due to the fact that the hazel grouse will be fried, you should choose an oil suitable for this procedure.

While the bird halves are marinating, melt the lard in a frying pan over medium heat. Since hazel grouse meat is slightly dry by nature, pork fat will serve as a moisturizing component.

After a sufficient amount of fat has been rendered (see photo), the remaining lard must be removed from the pan.

Place the prepared hazel grouse parts soaked in spices, skin side down, on a hot frying pan and reduce the heat.

Fry the meat halves on both sides until dark brown.

Then, leaning the parts on top of each other, place them on the unfried edges and brown the remaining light areas.

To the almost finished hazel grouse you need to add onions finely chopped into cubes or thin half rings. While the onion is frying, the halves of the carcass must be constantly turned over so that they are saturated with the onion aroma. Once the onions are golden, reduce the temperature to low, place a sprig of rosemary on the pieces of meat and cover with a lid. Simmer the meat with herbs for just a couple of minutes, remove from the stove and remove the rosemary. If desired, this herb can be replaced with oregano, thyme or garlic. Those who like the pristine smell of game can omit spices altogether.

That's the whole step-by-step photo recipe. Fried hazel grouse are ready. They can be served hot with any side dish or as a separate dish, decorated with fresh vegetables and herbs. Bon appetit!

KBJU and composition for the entire dish

Hazel grouse is a desired trophy for every hunter, including because of its great culinary value. Since its habitat and nesting are only unpolluted and ecologically clean forests, its meat is considered very healthy. Hazel grouse is a small bird that has very tender and tasty meat. It is not for nothing that this upland game is even more valuable than partridge, black grouse, capercaillie or pheasant, and dishes prepared from hazel grouse are a royal decoration for the table. Its meat has been considered at all times a delicacy and luxury, accessible only to the aristocratic class and wealthy people.

The bird is well known for its taste and beneficial properties among gourmets and hunting enthusiasts around the world. In Russia, these birds are considered objects of hunting and are included in the register of birds that are allowed to be hunted at certain times. However, the delicacy has become available to everyone due to the fact that many farms are engaged in poultry breeding.

Useful properties of game

Hazel grouse has white, lean and tender-tasting meat, which contains a lot of proteins and fats, which makes it quite nutritious. This game is highly valued for the content of potassium, sodium and phosphorus in its meat, as well as large quantity B vitamins. Also, the nutritional value of hazel grouse meat lies in its balanced composition, which, in addition to proteins and fats, contains vitamins A, E, and PP. In addition, it is rich in valuable microelements: calcium, sulfur and choline. The calorie content of hazel grouse meat is 250 calories per 100 g.

Regular consumption of hazel grouse meat reduces fatigue, helps regulate metabolic processes, improves human brain activity and is an excellent prevention of many cardiovascular diseases.

Cooking secrets

Hazel grouse dishes have a specific taste, so it is important to know some of the features of its preparation. Hazel grouse is prepared like any poultry, but in order to preserve its valuable properties during cooking. nutrients, you need to know the basic cooking rules.

Culinary experts highly value this product for its beneficial properties and excellent taste. Hazel grouse meat, although tender, is somewhat dry compared to chicken. It has an exquisite nutty aroma, a subtle pine flavor and a slight bitterness, which gives the finished dish a unique piquancy and sophistication. When properly prepared, hazel grouse will amaze the most sophisticated gourmet.

Due to the large amount of connective tissue, meat is tough and difficult to cook. Old birds are kept a little longer than young ones. If the meat is old, it is tough and dark, and the bones are strong. Also, if the carcass has dark color, the bird may be stale or the rules for its storage have been violated.

Immediately before cooking hazel grouse, its carcass should be soaked in a container of cold water for at least an hour. It’s even better to pour milk, which needs to be brought to a boil, but not boiled. To prevent the bird from becoming dry after cooking, it can be stuffed with fresh lard, which must be cut into large pieces. By pre-processing the carcass in one of these ways, you will get juicier and softer meat without spoiling its taste and nutritional value.

This delicacy needs to be prepared when high temperature and so that the meat does not dry out - this is done very quickly. Almost any hazel grouse dish is ready in half an hour. You can check the readiness of the dish with a culinary needle (if ready, the needle easily pierces the meat).

This bird can be subjected to any culinary processing: the meat can be stewed, boiled, fried, baked. However, it is important to remember that this bird is not pickled. Before frying, the wings and head of the game are cut off, and the legs are tucked into the body and tied with threads, and after cooking they are removed. To prepare hazel grouse, salt and spices are used in minimal quantities.

Delicious hazel grouse dishes

In Russia, various options for preparing this bird have long been known: fillet is great for spicy salads, and roast is combined with a cheese crust, vegetables or exotic pineapples. Delicious hazel grouse goes well with wild berries (for example, lingonberries), and a successful combination with mushrooms (especially chanterelles) deserves the praise of the most sophisticated gourmets. Hazel grouse meat has become widespread in French cuisine: in the original recipe, the famous chef Olivier added hazel grouse fillet to his signature salad. Dishes from this exquisite game are good both on the table of any gourmet restaurant and by the fire.

Poultry with garnish, baked in the oven

Hazel grouse cooked in the oven at home will become a favorite of any holiday table. The recipe for this dish with a spicy taste and golden brown crust is quite simple, and any housewife can prepare it. So:

hazel grouse carcass – 2-3 pcs.;
potatoes – 6 pcs.;
cheese (parmesan) – 200-250 g;
1 whipped egg white;
mayonnaise – 80 g;
flour, butter, dill and spices (to your taste).

Hazel grouse baked in the oven with pineapples and white wine

To prepare this dish you will need:

1 poultry carcass;
pineapple - half;
100 ml white wine;
a little vegetable (olive) oil;
salt, spices to taste.

The carcass needs to be cut, sprinkled with salt, spices and fried. The pineapple must be peeled, cut into small pieces and also fried.

Place the dish in a special form in layers: first - fried pineapple, on top - fried carcass. Pour white wine over the dish and sprinkle with spices. The hazel grouse is baked in the oven for 20-25 minutes. When serving a treat to the holiday table, you can pour pineapple juice over this dish for added piquancy.

Hazel grouse fried with lingonberry filling

This is a classic dish of Russian folk cuisine. To know how to prepare a dish that will delight everyone with subtle taste sensations, use the recipe:

poultry carcasses – 2-3 pcs.;
300 g fresh or soaked lingonberries;
20 g sl. butter or heavy cream;
250 g sour cream;
1 tbsp. l. Sahara.

Fill the carcasses with lingonberries mixed with butter or granulated sugar, then coat them thickly with sour cream and fry in the oven at maximum for 30 minutes until an appetizing crust forms. The result is an exquisite culinary masterpiece: the most tender hazel grouse meat in sour cream and lingonberry sauce.

I knew, frankly, a little about hazel grouse, and even then mainly thanks to Mayakovsky: that they are chewed by the bourgeoisie. On par with pineapples. And I, in general, had absolutely nothing to do with these birds.

But one fact made me completely change my attitude towards this species game, turning it from apathetic disinterest into a state of constant search. Namely: according to the oldest Olivier recipe, not Soviet, but published back in the 19th century, this salad was supposed to be made from hazel grouse. The recipe is generally very interesting, unlike the Soviet one - it’s beautiful and decorative, I’ll definitely show it! So, ever since I recognized him, I was literally obsessed with the idea of making that classic Olivier salad. People, I “hunted” these damned hazel grouse for 2 years, finally I bought them, and what?! With trepidation, I open the treasured page (in 2 years I forgot, I only remembered the ingredients with which I had difficulties) and read: “...Cut into blankets the fillet of fried good hazel grouse...” The condition, to be honest, is like Sharik from Prostokvashin: “Yeah ! And now you’ll be chasing him for another half a day! To give away the photo!” The question is, how did they fry those hazel grouse in their 19th century?!

Books by P.P. Unfortunately, I didn’t quickly find Alexandrova’s “Guide to Studying the Fundamentals of Culinary Art” on the Internet; in my archive, only a quote from the salad recipe itself was preserved, so I had to turn to E.I. Molokhovets.

From “A Gift for Young Housewives,” I learned, as always, a lot of interesting information. For example, that peacocks are sold at a price of 2 rubles per pair from November to April, that Caucasian pheasants are better than Astrakhan ones, and - hurrah! finally! - that “Hazel grouse are delivered in the summer from the outskirts of St. Petersburg, and in the winter from Vologda, Arkhangelsk, Mezen, Kazan; They are not on sale only in May and June. They are divided into 4 varieties, namely:

1st grade - large and white, without lumbago fillets, from 50 to 1 rub. pair.

2nd grade - silk, red or with a small lumbago.

3rd grade - with a shot in the back or with broken legs and minor damage.

4th grade - defective from 6 to 12 kopecks. pair."

Don't be afraid, there was also a recipe for fried hazel grouse, but further on. I won’t adhere to it strictly, but I still found out the most important thing that was important for me to know.

What is important is that hazel grouse were then fried, and not baked in the oven. Both were called frying, but in the “Gift for Young Housewives,” if anyone is interested, there is a breakdown of which game, depending on the size, should be subjected to what type of “frying.”

Useful properties of game

In the wild, hazel grouse choose environmentally friendly habitats, so the product is considered healthy and recommended for dietary nutrition. The main nutritional value of meat lies in its perfectly balanced composition, which contains proteins, fats, vitamins B, E, A and PP, and is also saturated with valuable microelements: potassium, calcium, sulfur, choline and phosphorus. Regular consumption of delicacy meat improves human brain activity, reduces fatigue, helps regulate metabolic processes in the body and is an excellent prevention of cardiovascular diseases.

Taste characteristics and nuances of preparation

Culinary experts highly value the product for its excellent taste and beneficial properties. The meat is tender, but somewhat dry compared to regular chicken. It has an exquisite nutty aroma, a slight bitterness and a subtle pine aftertaste, which gives the finished dish sophistication and unique piquancy.
How to cook hazel grouse to make a delicious dish? There are many methods and recipes: the bird is boiled, cooked in the oven, in a slow cooker, on the grill, or baked on a spit. To achieve juiciness, the carcass is placed in a pan with cold milk and brought to a boil, after which the product is ready to be turned into a culinary masterpiece. The preparation time for a dietary dish is no more than 20-25 minutes. The readiness of the meat is checked using a wooden stick or skewer, which should easily pierce the carcass.
Boiled fillet is used to prepare tartlets and gourmet salads. For example, chef Olivier added exclusively finely chopped hazel grouse meat to his famous salad!
The side dish is usually served with wild mushrooms, pickles, assorted fresh vegetables and berry sauces. Pineapple and kiwi will help digestion and highlight the taste of game. Hazel grouse also goes well with traditional Russian side dishes: porridge, potatoes, pasta.
Pay attention to some nuances of preparation, and you will truly enjoy the dish:

high-quality meat should not be dark in color - this indicates improper storage. Choose carcasses of a delicate pink shade;
Before frying, it is recommended to rub the bird with salt and spices, and also stuff it with fresh lard;
During cooking, the main thing is not to dry out the dish, so quick frying at maximum temperature is recommended;
The bird should be cooked or stewed over low heat, avoiding boiling.

Hit parade of recipes

Poultry with garnish, baked in the oven

The recipe for this dish, cooked in the oven, will become a holiday table favorite. The golden brown crust and spicy taste of the meat will not leave anyone indifferent. So:

poultry carcass - 2 -3 pieces;
parmesan - 200 g;
whipped egg white - 1 piece;
potatoes - 5 pcs;
mayonnaise - 80 g;
butter, flour, dill and favorite spices.

Beat the egg white with a pinch of salt until foam forms. Mix grated Parmesan cheese with flour. Rub pre-treated poultry carcasses with salt and spices, then brush with whipped egg white. Bread the carcasses in flour mixed with cheese and place all this splendor on a greased baking sheet. Place a whole potato wrapped in foil next to the bird and place it in the oven preheated to 200 degrees for baking. After 40-50 minutes, remove the baking sheet from the oven, unwrap the potatoes and cut them into two pieces. Grease each half with mayonnaise and set to brown for another 15-20 minutes. Serve the bird uncut, placing potatoes on the sides and sprinkling the dish with finely chopped dill.

Hazel grouse cooked in a slow cooker

Recipes for cooking in a multicooker are simple, and the finished food has excellent taste.

hazel grouse - 2-3 pcs;
sour cream - 100 g;
spices to taste.

Rinse the carcasses thoroughly, brush with sour cream and spices. Place them in the slow cooker with their backs down and cook in the “Stew” mode for about an hour. Open the lid of the device, turn the hazel grouse over and leave them to cook as before for the same amount of time. The result is the most tender game that even children will enjoy.

Hazel grouse spun in sour cream

Preparing this dish of Russian cuisine does not take much time and always guarantees excellent results. For a family dinner we will need:

2-3 hazel grouse;
300 g homemade sour cream;
vegetable oil for frying;
salt to taste.

Before cooking, it is recommended to soak the bird carcasses in cold water for several hours, then wipe dry and treat with spices and salt with the addition of flour. Fry the carcasses in a well-heated frying pan until golden brown, then place them in a saucepan, breasts down, and pour sour cream on them. Simmer the meat over low heat until fully cooked.

Royal soup with porcini mushrooms

one bird carcass will require 1.5 liters of water;
300 g porcini mushrooms;
1 tbsp. l. butter and flour.

Cooking recipe: cut the hazel grouse into 4-6 pieces, put it in milk and bring to a boil, after which you need to drain the milk, add water and cook the meat over low heat for 25-30 minutes. Chop the porcini mushrooms, fry and simmer in butter with the addition of broth for 10-15 minutes. At the end of stewing, add pre-fried flour. Add the finished mushrooms to the broth and cook everything together for 5-7 minutes. Before serving, season the soup with finely chopped spicy herbs: basil and tarragon.

Fried hazel grouse with lingonberry filling

The recipe for a classic dish of Russian cuisine is simple, like everything ingenious, but it will delight gourmets with its subtle taste sensations. For 1 kg of poultry you need:

300 g soaked or fresh lingonberries;
20 g butter or heavy cream;
1 tbsp. l. Sahara;
250 g sour cream.

Fill the carcasses with lingonberries mixed with granulated sugar and butter, then brush with sour cream and fry in the oven at maximum until an appetizing crust forms. Add the remaining sour cream to the frying pan and fry at moderate temperature for no more than half an hour. The result of your labor will be a culinary masterpiece: the most tender meat in sour cream and lingonberry sauce.