We prepare delicious hazel grouse dishes. What is pork grouse? Hazel grouse fillet

Description

The hazel grouse is a representative of the Galliformes order. There are about 14 subspecies of these birds in the wild. Hunting is permitted for the common hazel grouse (Bonasa bonasia); Game of this species is used in cooking.

An adult hazel grouse reaches a size of 37–40 centimeters. The weight of the bird is about 300–400 grams. The hazel grouse's wings are rounded and short. The color between females and males is practically indistinguishable: motley, reddish-gray (there are transverse black or gray ripples on the feathers). The coloring of the plumage depends on the area where the bird lives and under the background of which it camouflages itself.

The habitat of the hazel grouse is dense and damp coniferous forests, black forests (where a lot of alder, birch, and aspen grow). Hazel grouse are found in the northern, central and western parts of Europe (practically from Scandinavia to the Pyrenees), in the Siberian taiga, in the Urals, in the south of Buryatia, in the north of Mongolia and in the east of Altai; You can find hazel grouse along the Okhotsk coast, it is found on Sakhalin and Korea, and is found in Northern Japan.

Types of hazel grouse

Hazel grouse got their original name due to their pockmarked color. Almost all species of hazel grouse lead a sedentary lifestyle and rarely change their usual habitat. As a rule, the basis of the diet of hazel grouse is plant foods, and during the warm season - insects. According to ornithologists, the population of hazel grouse currently numbers about 40 million birds.

Interestingly, most of the known species of hazel grouse live in forests located on the territory of the Russian Federation. Grouse meat has always been considered a delicacy. In modern cooking, hazel grouse meat is also highly valued not only for its excellent taste, but also for its beneficial properties. The calorie content of hazel grouse is at a relatively low level, so poultry meat is often used in dietary or therapeutic nutrition.

On average, the calorie content of hazel grouse is 254 kcal, which is contained in 100 grams of poultry meat. Back in the 70s of the last century, hunting farms of the USSR actively produced hazel grouse meat. The product was exported abroad. Where hazel grouse meat was simply wildly popular. However, due to a sharp decline in the population of hazel grouse, the government had to take measures to protect the species, which was already on the verge of extinction.

Composition of hazel grouse

The chemical composition of hazel grouse meat contains: choline, vitamins A, B1, B2, B5, B6, B9, B12, E, H and PP, as well as minerals necessary for the human body: potassium, calcium, magnesium, zinc, selenium, copper and manganese , iron, chlorine and sulfur, iodine, chromium, fluorine, molybdenum, tin, cobalt, nickel, phosphorus and sodium.

Spreading

The hazel grouse lives in dense, damp coniferous forests, in black forests (where there are alder, birch, and aspens). It can be found in the northern, western, central parts of Europe (from Scandinavia to the Pyrenees), the Siberian taiga, northern Mongolia and eastern Altai, the Urals, and southern Buryatia; this bird is found along the Okhotsk coast, on Sakhalin, Korea, and Northern Japan.

It is allowed to hunt hazel grouse in autumn and winter. Being sedentary, these birds do not leave the forest for warmer climes.

Preparation

Hazel grouse meat is white, with a pinkish tint, very tasty and tender. In order to preserve the unique taste, hazel grouse is boiled in milk and the carcass is removed immediately after it has boiled.

The hunting kitchen knows field methods for preparing game: hazel grouse soup, roasting it on a spit or in clay.

There are many ways to prepare hazel grouse meat in Russian cuisine; many of them were described in “Domostroy” - an old collection on everyday life and family life. Hazel grouse meat can be boiled in soup with mushrooms, baked in a clay dish with vegetables, used in salad, fried in a pan or on the grill; carcasses of small individuals can be stuffed; You can make a stew from the wings and neck.

Hazel grouse takes 20–25 minutes to cook. A thick needle, which is used to check readiness, should be easily immersed in the meat and just as easily removed.

In French cuisine, hazel grouse meat was a traditional product. A distinctive dish of French chefs are tartlets with hazel grouse meat.

Interesting Facts

The imperial hazel grouse has nothing to do with game: it is a well-known ornamental bulbous plant.

Lucien Olivier added pieces of hazel grouse fillet to his famous Olivier salad.

Calorie content and nutritional value of hazel grouse

The calorie content of hazel grouse is 253.9 kcal.

Nutritional value of hazel grouse: proteins - 18 g, fats - 20 g, carbohydrates - 0.5 g

Nutritional value per 100 grams

As mentioned earlier, the nutritional value of game is determined by the content of proteins - 18/100 g, fats - 20/100 g and carbohydrates 0.5/100 g. In addition, hazel grouse meat contains vitamins: A, B, E, H and PP , potassium, phosphorus and sodium. At the same time, it is considered more useful than poultry meat, since these live mainly in an ecologically clean environment.

Useful properties of hazel grouse meat

In fact, the value of hazel grouse meat is determined by the above composition of nutrients. This is high saturation with protein, copper, sodium, phosphorus, potassium. All vitamins and minerals in the product are necessary for the healthy functioning of the human body, in particular for children. After all, they need protein every day as a source of substance for growth. This category of consumers also needs iron and calcium present in meat.

Potassium in the product helps support the heart muscle, which is important for aging organisms. There is a lot of it in the product.

Regular consumption of hazel grouse meat also has a positive effect on the nervous system due to its saturation with phosphorus. This substance improves blood supply to the brain, reduces fatigue, and gives activity.

Living this type of bird in ecologically clean areas is another benefit of hazel grouse meat. It will serve as a good, healthier alternative to poultry.

Harm of hazel grouse meat

Those who have problems with the functionality of the gastrointestinal tract, kidneys, cardiovascular system, and metabolism should not abuse hazel grouse meat, as well as other protein foods.

But in general, if you do not take into account individual intolerance, which happens rarely, hazel grouse meat is an extremely healthy, nutritious and tasty product.

Hazel grouse in cooking

To preserve the juiciness of the meat, it is recommended to bake hazel grouse at high temperatures so as not to dry out the tender meat due to long cooking. Sometimes, before the main cooking, hazel grouse meat is placed in cold milk, brought to a boil and the bird carcass is immediately pulled out.

Hazel grouse meat has always been considered a delicacy. In addition to crayfish necks, the recipe for the classic Olivier salad must also include boiled hazel grouse meat. You can prepare hazel grouse meat in almost any way, including heat treatment of the product; it cooks very quickly, 20 minutes is enough.

Aromatic broths are made from hazel grouse meat, bird carcasses are baked and fried whole, stews are prepared and stewed with vegetables (calorizer). Often hazel grouse are stuffed, pieces of bacon are placed inside, or the carcasses are wrapped in strips of bacon. Mushrooms, stewed vegetables and sour wild berries are suitable as a side dish.

Hazel grouse is a very desirable trophy for every hunting enthusiast, including because of its great culinary value. Since the hazel grouse chooses only unpolluted, environmentally friendly forests as its habitat and nesting site, the meat of this bird is considered very healthy.

A hazel grouse dish is truly a royal table decoration. When properly prepared, hazel grouse will amaze any gourmet.

This is a small bird with a carcass weight of approximately 400 grams. The meat is very tender and tasty. It is not for nothing that this upland bird is more valuable than partridge, pheasant, black grouse or wood grouse.

Cooking any game has its own characteristics due to the specific taste of the meat. We will tell you in this article how to properly cook hazel grouse so that it becomes the signature dish of any table.

Features of hazel grouse meat

A slightly noticeable bitterness gives the meat an exquisite piquancy. There is also a light nutty aroma.

Hazel grouse belongs to the order Galliformes, and it is cooked like poultry. Despite the fact that it is a wild bird, the meat is very soft and delicate in taste, and is white and pink in color.

In terms of its qualities, hazel grouse meat is extremely healthy, it is low-fat and is considered dietary. Its calorie content is 25 calories per 100 grams. It is highly valued for its high content of phosphorus, potassium and sodium, as well as B vitamins. In addition, it is rich in proteins, which makes it the nutritional leader among upland game.

Cooking secrets

It is very important that when cooking the meat of this valuable bird, the nutrients are preserved.

To do this, you need to know the rules of how to cook hazel grouse:

Immediately before cooking, the carcass should be placed in a container with cold water and left to sit for 1 hour. Even better, add milk and bring to a boil. Then quickly remove it from the pan with milk, no need to boil it. By pre-processing the carcass, you will get more juicy meat without damaging its nutritional value and taste.
To prevent the bird from becoming dry, fill the carcass with fresh lard. The lard must be cut into fairly large pieces.
If the meat is dark in color, it means the bird is stale or the storage rules were violated.
This bird needs to be cooked at high temperature. You need to cook quickly so that the meat does not dry out. The dish is ready in half an hour. You can check the readiness with a culinary needle (the needle easily pierces the meat and also comes out easily).
Hazel grouse can be subjected to any culinary processing. It can be stewed, boiled, baked, fried. It is important to remember that this bird is not marinated.
To prepare game, spices and salt are used in minimal quantities.

How to cook on the go

Hunters often cook the bird immediately after harvesting. What could be tastier than game roasted on skewers or spits? In camping conditions, the carcass can be baked in clay.

However, experienced hunting enthusiasts know that hazel grouse makes a wonderful stew over a fire. The smells of smoke and the surrounding forest give a unique taste to this camp dish.

To cook hazel grouse soup on the go, you need:

The carcass is gutted, cut into pieces (optimally 4) and boiled over a fire. Water is poured in such quantity that there is twice as much meat as meat. To make the broth rich you need to get 2 or 3 birds.
Next, prepare the dressing for the stew: finely chop the potatoes, salt, and add pepper to taste (spices and salt should be used to a minimum).
Add fried onions.
The game is boiled for half an hour, then washed rice is added.

After adding the rice, the hazel grouse soup is cooked over low heat until tender.

You can add mushrooms found on your hike to the stew. They must be fried along with onions. Mushrooms will add an indescribable flavor to the game.

Best Recipes

In home cooking, there is a huge variety of recipes for how to cook hazel grouse.

This amazing-tasting bird goes well with vegetables. A good choice would be mushrooms or berries (especially wild berries) as a sauce for dietary game meat.

The French, for example, are very fond of hazel grouse pies. These pies are baked from puff pastry. In addition, there is a known recipe for Olivier salad, which uses fillets of this wild bird.

When faced with the choice of which hazel grouse dishes to prepare, it’s no wonder you get confused. There are a lot of them: dietary and savory salads, roasts (with cheese and pineapples), baked in the oven, stewed in sauce or with vegetables. Nowadays this bird is even cooked in a slow cooker. The most delicious and aromatic dishes are broths and soups cooked on its basis.

Let's look at the most interesting and simple ways to cook hazel grouse.

The simplest recipe

hazel grouse carcass;
lard - 150 g;
salt and black pepper to taste.

cream (or sour cream) - 200 ml;
broth - 200 ml.

First, the whole carcass is gutted. Then you need to rub it with salt and black pepper. Processed meat must be stuffed with lard. Then the bird is fried over high heat for half an hour. Serve with vegetables.

The main sauce for this bird is prepared using the oil used for frying. You need to add cream (or sour cream) to the butter, you can add broth. Then everything is boiled. It makes a very tasty dressing.

Delicious meatballs

Ingredients:

hazel grouse -2 pcs.;
milk - 200 ml;
loaf (or white bread);
broth - 200 ml.

You need to make minced meat from the poultry fillet, add a loaf (white bread) soaked in milk. Then add salt and pepper to taste. The whole mass is kneaded and small balls are formed.

Simmer the meatballs in a deep saucepan for about 15 minutes. Place a little butter on the bottom of the saucepan, pour in the broth, in which the meatballs are stewed.

Rice topped with any sauce is an ideal side dish for the most tender meatballs.

Oven-baked hazel grouse with pineapples and white wine

How to cook hazel grouse in the oven in a tasty and unusual way?

For this recipe you will need:

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

The bird should be cut lengthwise, sprinkled with salt and pepper, then fried. Exotic fruit must be peeled. The pineapple cut into small pieces should also be fried.

Place the fried pineapple in the mold as the first layer, and the prepared carcass on top. Pour wine over everything and sprinkle with spices. The hazel grouse is baked in the oven for at least 20 minutes. When serving such a dish for a festive feast, or to add even more piquancy, you can pour pineapple juice over the dish.

Fried hazel grouse with sour cream sauce

This cooking method will appeal to those who love unusual combinations of products.

Required Products:

poultry carcass - 3-4 pcs.;
milk - 1.5 l;
sour cream - 200 ml;
roasted hazelnuts - a handful;
greens (optional);
salt and pepper to taste.

Washed and gutted carcasses are placed in a stewpan. Pour milk in there and bring to a boil. Once boiling, immediately remove the bird and place on a paper towel.

Rub the dried poultry with salt and spices and fry in a frying pan until golden brown.

Chop the greens and combine with chopped hazelnuts. Stuff the hazel grouse with this mixture and place the bird in a baking dish, previously greased with sour cream.

In an oven heated to 180 degrees, the dish should stand for at least half an hour. During cooking, it is necessary to periodically water the hazel grouse with sour cream and the released juice. When the hazel grouse is ready in the oven, cover the dish with foil, after 10-15 minutes you can enjoy the great taste.

Fried hazel grouse with lingonberries

An amazingly tasty way to cook game - fried hazel grouse, recipe with lingonberries. This recipe is suitable for a festive table; lingonberries perfectly highlight the specific taste of game and give the dish a unique aroma.

You will need:

whole carcass;
fresh lingonberries (in extreme cases, you can use frozen good quality ones) - 200-300 g;
butter - 50 g;
lump sugar - 1-2 pieces;
sour cream - 200 ml.

Wash and gut the hazel grouse, fill it with fresh or frozen meat (must be thawed first). Place sugar and butter inside the carcass.

The bird needs to be coated with sour cream and fried until golden brown. Then add sour cream to the frying pan, add the fried hazel grouse and simmer for 20 minutes over low heat.

The royal dish is ready! No guest will remain indifferent to such a delicious treat.

Hazel grouse salad with vegetables and pasta

Ingredients required for 4 servings:

fried game fillet - 300 g;
dry pasta - 100 g;
carrots - 100 g;
tomatoes - 100 g;
mushrooms - 100 g;
egg - 1 piece;
cheese - 50 g;
celery root - 50 g;
lemon - 1 piece;
salt and pepper to taste.

Prepare the pasta by first salting the water, rinse in cold water when ready, and leave in a colander. Peel the carrots and celery. Cut the mushrooms into small cubes. Boil carrots, mushrooms, celery in salted water and then cool.
Pepper the fried meat and cut into cubes. Squeeze lemon juice into mayonnaise sauce. Combine boiled vegetables, meat and pasta. Top with sauce. Sprinkle grated cheese on top.

Garnish the salad with tomatoes and boiled eggs.

Video

After watching our video, you will learn how to cook a delicious roast hazel grouse with tomatoes.

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 the meat, as well as a large amount of 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 RR. 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 valuable nutrients during cooking, 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 birds. If the meat is old, it is tough and dark, and the bones are strong. Also, if the carcass is dark in 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 cooked at high temperatures 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 at 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).

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 of them 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.

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 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.

Imperial hazel grouse

If you ask any hunter, especially one who hunts poultry, whether the meat of hazel grouse is tasty, in response you will see how the hunter’s eyes light up. Of course, it’s delicious, and if you also know how to cook hazel grouse, then you won’t be able to find more tender, juicy bird meat.

So, the average weight of an adult hazel grouse carcass, although not large, is only 300-400 grams, but if you are lucky enough to kill several of these birds, consider that you are guaranteed a delicious dinner for your family or for the company of your fellow hunters. And here how to cook hazel grouse meat correctly– read about this on our culinary pages...

What you need to know about hazel grouse

As a rule, people go hunting for hazel grouse in the fall and winter - at least during these 2 seasons, fishing and sport hunting for this bird is allowed. As for the hazel grouse meat itself, among upland game breeds this meat ranks first in its taste - the meat itself is white and has a pinkish tint.

If you notice that the meat has darkened, most likely you stored it incorrectly, and, unfortunately, such meat is no longer suitable for consumption.

Also, it is worth knowing about one more feature of hazel grouse meat - it cannot be marinated. Instead, it is recommended to put the hazel grouse carcass in cold milk, put it on the fire and bring to a boil; as soon as the milk boils, you can remove the hazel grouse - then the poultry meat will be more juicy and will just melt in your mouth.

Imperial hazel grouse – what and how to cook

First courses of hazel grouse

Mushroom soup with hazel grouse

To prepare this mushroom soup with hazel grouse, you will need 1 medium hazel grouse carcass, 1-1.5 liters of water, 1 cup of mushrooms, 1 tablespoon of butter, 1 teaspoon of flour.

Cut the hazel grouse carcass into pieces and, putting it in the specified volume of cold water, cook for 30 minutes after the water boils. At this time, you need to cut the mushrooms and simmer them for 10 minutes in butter. At the end of the stew, add 2 tablespoons of broth and a little sautéed flour. Then, put the mushrooms in the broth, which is boiling, and boil everything together for another 10 minutes. Your soup is ready. And, if you season it with finely chopped fresh herbs, this will make it even tastier (salt and other spices to taste).

Hazel grouse appetizers

Hazel grouse aspic

To prepare hazel grouse aspic you will need 1 hazel grouse carcass, 0.5 cups of cream, 1 tablespoon of gelatin, 1 cup of water, nutmeg, salt and other spices - to taste.

Boil the hazel grouse carcass for 1.1.5 hours in water, then remove and separate the meat from the bones (it is better to remove the skin). Pass the meat you receive through a meat grinder several times or grind it in a blender. After this, dissolve the gelatin in the cooled broth (the broth should not be too cold), add salt, cream, powdered nutmeg, and minced hazel grouse. Mix everything thoroughly, put it in special small molds and put it in the cold (you shouldn’t put it in the freezer or on the balcony in the cold).

Before serving this hazel grouse aspic on the table, in order for the aspic to be easily separated from the mold in which it is poured, lower the molds into a container with hot water, but only for a few seconds. After this, all you have to do is turn the molds over and carefully remove them - your aspic is ready to serve.

Baked imperial hazel grouse

This is what fried hazel grouse looks like

To prepare 4 servings of this dish, you will need to take 1 kilogram of hazel grouse meat, 30 grams of any fat you cook with, 10 grams of flour, 20 grams of dill, 200 grams of homemade sour cream, salt and spices - to taste.

Place pre-plucked, singed, rubbed with flour and chopped, gutted and dried, well-salted hazel grouse carcasses in a deep container (a saucepan is best suited for this) and fry on both sides until golden brown. After this, place the fried carcasses on a baking tray, sprinkle them with herbs and spices, pour sour cream and melted fat on top and bake in the oven.

It will be very tasty to eat such baked hazel grouse with toast (pieces of bread fried in olive oil) and with lingonberry jam...

Hazel grouse wings and necks in white sauce

You can prepare another delicious dish from the wings and necks of hazel grouse that you cut off. To prepare it you will need to take 150 grams of wings and necks, 1 medium-sized onion, a bunch of herbs, 1 parsley root, 1 small carrot, 75 milliliters of sauce, and salt to taste.

Pour hot water over the wings and necks of hazel grouse (they can be additionally chopped into pieces), put on fire and bring to a boil. Then, remove the foam from the surface of the broth, add vegetables and herbs, and salt the broth. When the wings and necks are ready, transfer them to another container and pour in a small amount of broth. You can use the rest of the broth to make a sauce. These necks and wings with sauce can be served with rice, potatoes or pasta...

Do you eat pineapples?.. Chew hazel grouse!

The long-awaited summer warmth has finally arrived. The body requires sun and vitamins. I’m already really tired of the usual winter fatty foods, and I want something lighter, vitamin-rich and refreshing.
BUT NO!!! Let's not (for now) change the vodka traditions and cook meat, or rather game meat - “pork hazel grouse”.
“Pork hazel grouse” is a processed back shank, without a thick bone, the thin one should remain inside.
The recipe is crazy simple. We will need:

– 3 or 4 pcs.
Bulb onions– more.
Garlic- taste.
Salt And pepper- holy!
Vegetable oil to lubricate the cast iron.
We will be stewing the meat for a long time, so we stock up on drinks and patience (there is more than enough patience, 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 treat the rest of the game the same way. Cut the onion into squares or cubes.

Place the meat in a cast iron greased (I don’t know why) with oil, sprinkle it with onions and spices, add bay leaves. We compact everything.

Close the lid tightly and place in the oven at 200 degrees Celsius. for a very long time! Now you can relax a little and drink a glass of beer.

40-50 minutes passed. A mug of beer is drunk, a new one is poured. Let's check our pot. We open it and look... the juice I expected from the onion did not appear. I got out of the situation like this - I poured a glass of beer into the cast iron, closed it and left it to simmer for another 3-3.5 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.

I fried (or rather stewed) mushrooms with onions and prunes.
Well, while the main course is being prepared, you can pop something stronger!

The endless hours and agonizing minutes of waiting are finally over. The overwhelming aroma of pork and spices probably excited not only the neighbors' olfactory organs, but also blew their minds!
We serve, pour, lay out... I decided to serve mashed potatoes as a side dish, it goes very well with pork grouse and mushrooms. Pickles are also very much on point here.