Pork hazel grouse: many delicious recipes

Publication in the group: Meat and offal dishes

Pork hazel grouse is recommended to be prepared in recipes, calling this meat simply pork. In fact, this is a part of the carcass that requires a special cooking approach. The hazel grouse or knuckle is the upper part of the leg with a thin bone inside. If hazel grouse is cooked without cutting, the result is a fried leg. They are also stewed, baked or used for broth in soup. Whatever way the housewife decides to cook hazel grouse, the main thing is long-term work aimed at reducing the hardness of the meat. Recipes for preparing hazel grouse from pork were recorded already at the beginning of the 11th century in Europe, due to the popular hunting of game at that time.

Today, pork dishes, especially hazel grouse, are especially popular in beer-producing countries. In Germany, during Oktoberfest, pork hazel grouse is considered one of the main beer snacks. France and China have developed the largest number of recipes for preparing all parts of a pork carcass. This type of meat is considered the most popular in these countries.

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, sprinkle the meat with onions and spices, and add a 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 it in a saucepan and fill it with 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.

Work progress

The cooking process of this dish consists of the following steps. First you need to thoroughly wash and dry the pork. Afterwards, the hazel grouse is placed in a deep container and cool water is poured into it. Now the vessel needs to be put on fire. Enrich the brew with spices, onions and garlic. Taste and add salt if necessary. Cook the meat until it is completely cooked. After this, the meat can be removed. As a result, you will be left with a very flavorful broth in which you can cook the mushrooms.

The onions are finely chopped on a cutting board, and then placed in a frying pan, which is filled with vegetable oil and put on fire. The onions are fried together with boiled champignons. After frying, the pork and vegetables should be placed in a cast iron pot. Next, carefully strain the broth and pour it over the meat and mushrooms. Now all that remains is to place this vessel in the oven and simmer for half an hour. It is desirable that the intensity of the fire be low. 10-15 minutes before complete cooking, the dish should be enriched with sour cream.

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 heat treatment; for this you can use toothpicks or wooden skewers.
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. You need to pour the sour cream over the hazel grouse 30 minutes before serving, and to prevent it from completely evaporating and burning, you can cover the top of the pan 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!

vduhovochke.ru

In a frying pan

Pork hazel grouse cooked in a frying pan with beer is a dish of Czech cuisine. The meat has a golden brown crust and a bready aroma imparted by beer. This dish goes well with a side dish of rice, stewed cabbage, boiled potatoes or fried croutons.

Composition of ingredients

The following products are enough to prepare 2 servings of the dish:

Product	Quantity
Pork hazel grouse	2 pcs.
Dark beer	700 ml
Tomato	2-3 pcs.
Onion	2 heads
Carrot	1 PC.
Celery	2 stems
Flour	4 tbsp. l.
Tomato paste, mustard	2 tbsp. l.
Thyme	2 branches
Salt pepper	taste
Vegetable oil	150 ml

Step-by-step cooking process

Pork meat in beer is prepared in a frying pan in the following steps:

The remaining bristles are scraped off the hazel grouse and washed inside and out. Dry and rub with salt, pepper and spices. Dip the hazel grouse in flour and fry in oil in a hot frying pan on all sides until golden brown. Then remove the meat into a separate bowl.
Carrots, onions and celery are cut into large cubes, sprinkled with thyme and fried in oil for 5-10 minutes. Add tomato paste and continue cooking for another 2 minutes, constantly stirring the contents of the pan.
Pour beer, a little drinking water (2-3 tbsp), and mustard into the frying pan. The resulting mixture is generously peppered and salted. Stir, bringing to a boil.
Hazel grouse are placed in a frying pan. The liquid should completely hide them. If it is not enough, add beer or water. Reduce the heat to low, cover the pan with a lid and cook the meat for 2.5 hours.
The finished meat should be soft; check it with a toothpick. The finished meat is cooled and left in the refrigerator in the sauce in which it was cooked. This way the hazel grouse will be saturated with spices.

To prepare, you need to know how to choose the right meat.

By following simple tips, you can achieve a soft meat dish:

To independently identify hazel grouse from the front or back of the carcass, look at its weight. The front hazel grouse are smaller, they have more bones and therefore their weight rarely exceeds 1 kg. The weight of the rear ones is about 1.5 kg.
When purchasing meat, pay attention to its color; it should be gray-pink with streaks of fat. The skin on a fresh shank is light, without spots. If the meat has a rich color, this may mean that it was tinted with potassium permanganate. If the meat is dark in color and the fat layers are white, it means the animal was old. To determine this for sure, press on the hazel grouse with your finger. Dents on fresh meat do not last long because it is elastic and elastic.
When purchasing hazel grouse for cooking pork, you also pay attention to the smell - it should be pleasant.

Recipe: baked pork grouse with prunes

I want to share my experience and tell you how I unexpectedly discovered a dish of pork hazel grouse.

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 I had in the house and 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 - 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. cumin - 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!

salo-sila.ru

The nutritional value

Vitamins

A Vitamin A 0.04 mg
A (RE) Vitamin A (RE) 40 mcg
B1 Vitamin B1 0.1 mg
B2 Vitamin B2 0.2 mg
B5 Vitamin B5 0.5 mg
B6 Vitamin B6 0.4 mg
B9 Vitamin B9 8 mcg
B12 Vitamin B12 2 mcg
E (TE) Vitamin E (TE) 0.5 mg
H Vitamin H 3 mcg
PP Vitamin PP 3.5 mg
Choline 70 mg

Macronutrients

Fe Iron 3 mg
Zn Zinc 3 mg
I Iodine 7 mcg
Cu Copper 180 mg
Mn Manganese 0.035 mg
Cr Chromium 10 mcg
F Fluorine 63 mcg
Mo Molybdenum 12 mcg
Co Cobalt 7 mcg
Ni Nickel 10 mcg
Sn Tin 75 µg

Oven baked pork in foil

Pork meat 1 kg. Pork steaks in the oven. Culinary 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 after lunch, so that those who watch before lunch won’t salivate, 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.

Final stage

Now you should start preparing Dutch or any other hard cheese. This product will need to be sprinkled on pork and potatoes baked in the oven. The cheese is crushed using a coarse grater for this purpose.

Hazel grouse with potatoes and cheese are served on a large platter. If you do everything correctly, you will delight your household with a very tasty and satisfying meal. How else can you cook pork grouse in the oven? Recipe with sour cream and mushrooms follows.

Also on topic

Pork in facts There are many different opinions, including many myths, about the role pork plays in the human diet.
What is trimming pork and beef? Trimming literally translated from English means “trimming”. Pork and beef trimming is obtained as a result of stripping, cutting or deboning meat and is intended for industrial use. Meat deboning is Meat deboning is one of the stages of meat processing, during which soft tissues are separated from the bones of the skeleton. Deboning can be done manually or using special equipment. Test purchase of frozen pork neck: leader - “Perdigao” Everyone knows the program “Test purchase”. It is interesting to watch comparisons of the same product from different manufacturers, listen to the opinions of experts and compare them with the “popular” assessment. This time, the center of attention was the frozen pork neck. Participants: 1. “Danish Crown” (Denmark) 2. “Perdigao” (Brazil) 3. “Andreevskoye” (Russia) 4. “Mikoyan” (Russia) 5. “Shchelkovsky MPK” (Russia) 6. “Sverdlovsk MPK” (Russia). How much meat should you eat? Just as you can’t eliminate words from a song, you can’t eliminate meat from our diet. This product is extremely important for our health and the development of our children. But this is the case if meat is consumed in moderation. Does a person need to eat meat? All people on the planet can be divided into 3 categories: those who eat meat; those who do not consume meat in any form; and those who don’t care what to eat - be it meat or vegetables... What parts is a pig carcass cut into, and what dishes to cook from them? On the pages of E. Molokhovets’ unique creation, he writes about pork in the following context: “Pork is digestible, but nutritionally inferior to beef. It has more stickiness and fat.” The author claims that the most delicious and juicy meat comes from a pig that was 7-8 months old. from birth, whereas in a pig aged 15 months. amazingly tasty lard. How not to fall for the tricks of sellers when choosing meat? The higher quality and fresher the meat we choose, the tastier and, most importantly, healthier the dish we will get from it. In this article we will tell you a few tricks, knowing which, you will never fall for the trick of cunning sellers who are everywhere trying to sell us stale goods. What kind of meat can you eat? Fried, boiled, steamed and much more - meat, without which not a single decent feast can do. After all, it is by the amount of meat consumed that one can judge a person’s well-being. If you consume beef, lamb, tender veal, and poultry in moderation, you can properly maintain the balance of amino acids in the body. The battle of tastes: pork versus beef The debate about which meat tastes better never stops. It would seem that the answer lies on the surface... Is meat harmful or beneficial? About a tenth of the entire population of the planet now voluntarily does not eat meat, classifying themselves as vegetarians and following plant-based diets... Defrosting meat correctly As you know, meat reaches the shelves in one of three states - steamed, chilled, frozen. In this post we will talk about what frozen meat is and how to turn it into ready-to-eat meat. What is the difference between frozen meat and chilled meat? Many of us have probably at least once in our lives thought about what is the difference between frozen meat and chilled meat. Why is a pig called an “unclean animal”? Each of us, seeing a drunk person lying in a puddle, immediately thinks within himself: “Ugh, drunk and dirty like a pig!” But few people know that wallowing pigs in the mud and then wiping their sides on picket fences is a vital hygienic procedure that a pig simply needs. African swine fever (ASF) What is African swine fever? What are its consequences for human health? Is it safe to eat pork and pork products? In which countries have outbreaks of the disease occurred in pigs? Is there a vaccine to protect animals against African swine fever? Prevention and control measures for African swine fever? Pork Cushion Meat is boneless meat from the shoulder part, heart-shaped. Also read what can be cooked from hazel grouse (poultry).

Cooking hazel grouse

You can fill it with hazel grouse or just onions, or just lingonberries. 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 (which 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, if desired, add 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 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 like this - 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.

Description

Grouse

Family	Pheasant
Genus	Grouse
Average weight	300-500 gr
Where does it live?	Mixed forests with an abundance of shrubs and ponds. Some regions of Russia, Western Europe, Asia.
What does it eat?	Plant food - grass, berries, seeds. Insects – spiders, ant larvae.

The hazel grouse looks like a very large quail with an unusual color. The feathers form a pattern of multi-colored scales of light brown, black and almost orange. From a distance it looks just gray, so it's hard to spot it in the forest.

Hazel grouse are most often caught by hunting in regular forests or in special areas.

“Eat pineapples, chew hazel grouse...” - after Mayakovsky’s lines, the hazel grouse was assigned the title of elite game, inaccessible to ordinary people. Despite its high prevalence in the forests of Russia, it is still a delicacy for special occasions.

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.

What to do next?

After the marinating procedure, the meat is laid out on a baking sheet so that the shanks are located in the center of the sheet. Next, preheat the oven to 190 degrees and place the pork there for an hour. At this time, you can start preparing the potatoes, namely peel and cut each vegetable into two parts. Afterwards, the potatoes are placed in a container, salted and peppered. Then pour the required amount of olive oil onto the workpiece and mix everything with your hands. Next, you need to remove the baking sheet with meat from the oven, carefully place the vegetable around the pork, and sprinkle marjoram on top. After completing these steps, place the pan back into the oven. Set the temperature to 210 degrees and continue baking for another 50 minutes. Some housewives wrap the prepared dish in food foil.

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!

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

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.

Product introduction

According to experts, the color of beef can be either bright or dark red. Hind shank meat is considered versatile because it can be used in a variety of dishes. For example, hazel grouse makes very tasty minced meat for samsa, khinkali and other dishes. You need to first keep the meat in the freezer for a couple of hours. The beef is then cut across the grain into thin 2-mm slices. Many chefs claim that the meat on the hind legs is much tastier than the meat on the front. This part of the carcass is called the shank. Unlike hazel grouse, it is somewhat lighter. Beef hazel grouse is also suitable for making soups, casseroles and jellied meat.

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. In addition, preparing a delicious soup is not at all difficult.

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 easily pierced 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.

In a slow cooker

According to the recipe for cooking in a slow cooker, pork grouse have a bitter taste and nutty aroma.

The dish turns out tender and is suitable for a diet menu.

Composition of ingredients

To prepare the dish you need the following products:

Product	Quantity
Pork hazel grouse	1 PC.
Salo	50 g.
Sour cream	3 tbsp. l.
Vegetable oil	1 tbsp. l.
Salt, ground black pepper	1 chip

Step-by-step cooking process

The process of preparing hazel grouse according to this recipe is simple due to the small amount of meat:

The meat is plucked and cleaned from the inside, washed and soaked in a pan of water for at least 1 hour.
After the specified time, the meat is dried with a towel and rubbed on all sides with a mixture of salt and pepper. To ensure that the hazel grouse retains its juiciness during the cooking process, it is stuffed with small pieces of lard.
Leave the meat to sit at room temperature for 5-10 minutes.
The bottom of the multicooker bowl is greased with oil. Set the “Frying” program for 10 minutes.
As soon as the bowl is heated, place hazel grouse on the bottom and fry it on both sides until golden brown.
After 10 min. add sour cream, set the “Stewing” mode for 30 minutes. After 15 min. From the start of the program, open the multicooker lid and turn the hazel grouse on the other side.
The finished dish is served with a vegetable side dish and decorated with fresh herbs.

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 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 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:

megaohota.ru

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 grams .

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.