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How to cook stewed hazel grouse with potatoes deliciously. How to cook hazel grouse? Hazel grouse recipes

The hazel grouse is a desirable trophy for any hunter; this small bird is considered an exquisite treat for the holiday table. Even if you just bake the game, it will be a truly royal treat. Hazel grouse is considered a more valuable prey than pheasant and even black grouse. The meat of this bird is not only very tasty, but also suitable for dietary nutrition. How to cook hazel grouse? Find out from this article.

Cooking Basics

It is believed that hazel grouse make nests only in those places where the air is the cleanest. Living in ecologically favorable areas explains the high value of this bird. How to cook hazel grouse? There are many dishes made from this little bird. The average weight of a hazel grouse carcass is 300-400 grams.

Dishes from this type of game can be eaten even by those who are on a diet, because the calorie content of meat is only 254 kcal per 100 g. Hazel grouse contains a large amount of protein, so this food will be very satisfying and nutritious.

Before cooking, the carcass must be soaked in water or milk. This is due to the fact that hazel grouse, like most game, can be a little bitter. Afterwards the bird can be boiled, fried, stewed, baked. Cooking a carcass usually takes no more than half an hour. If the housewife decides to bake or fry a hazel grouse, then for juiciness she can put a piece of lard inside the carcass.

Poultry with pasta and vegetables

Inexperienced housewives are often afraid to cook game, as the process seems too complicated to them. In this case, you can start with the simplest dishes. How to cook hazel grouse? You can make the bird with pasta and vegetables.

Ingredients:

hazel grouse carcass - 1 pc.;
dry pasta - 120 g;
carrots - 135 g;
onion - 230 g;
egg - 1 pc.;
tomato - 230 g;
forest mushrooms - 150 g;
mayonnaise - 65 g;
hard cheese - 70 g.

First you need to separate the meat from the bones. For these purposes, it is recommended to use a well-sharpened knife. The remaining bones with a small amount of meat can later be used to cook soups and broths. Boil the pasta, cut the vegetables into cubes and simmer in a frying pan. Boil hazel grouse fillet and fry. At this time, you need to dilute mayonnaise with warm boiled water in a ratio of 1 to 1.

Boiled pasta must be mixed with vegetables and fried meat. The top of the dish is sprinkled with grated cheese and chopped egg. After the food has steeped, it can be placed on plates and topped with sauce.

Hazel grouse with wild berries

This dish is worthy even of a holiday table; the bird turns out very tasty and tender. How to cook hazel grouse with wild berries? The recipe is simple, even a novice housewife can handle it.

Ingredients:

hazel grouse carcass - 1 pc.;
cranberries - 150 g;
granulated sugar - 30 g;
sour cream - 200 g;
butter - 20 g.

For cooking, it is better to use chilled poultry, but frozen poultry can also be used. Cover the cranberries with granulated sugar and leave to brew for 10-15 minutes. After this, fill the carcass with the resulting mixture. You should also place a piece of butter inside the hazel grouse. Afterwards, coat the carcass with sour cream and place it in the duckling pan. You need to bake the bird at 180 degrees for 20 minutes. When serving, it is advisable to pour the resulting juice over the carcass, then the hazel grouse dish will be especially tender.

Game in mayonnaise

The recipe for cooking hazel grouse in mayonnaise is known to many hunters' wives. This dish requires a minimum of ingredients that can always be found in the refrigerator. In addition, preparing hazel grouse according to this recipe will not take much time. You can serve any side dish for game, but it’s best to stick with potatoes or rice.

Ingredients:

hazel grouse carcass - 1 pc.;
mayonnaise - 100 g;
garlic - 2 cloves;
spices - to taste.

First you need to put foil on a baking sheet and grease it a little with oil. The hazel grouse must be gutted and processed. The carcass should be placed on foil, greased with salt and spices, and then poured with mayonnaise. Bake hazel grouse for about 30 minutes at a temperature of 200 degrees. After this, the foil needs to be unrolled, and the carcass should be greased with mayonnaise again, after which it can be served.

Hazel grouse soup with mushrooms

Game broths are very tasty and aromatic. Preparing hazel grouse dishes is not at all difficult, soups are especially easy to prepare. The game must first be gutted and cut into portions.

Ingredients:

hazel grouse carcass - 1 pc.;
wild mushrooms - 200 g;
onion - 230 g;
butter - 25 g;
flour - 8 g;
spices and herbs - to taste.

You need to heat water in a saucepan and add pieces of poultry into it. Cook the hazel grouse for 30 minutes, adding salt and black pepper. At this time, you can fry the onions and mushrooms in butter. Afterwards, you need to pour a small amount of broth from the pan and dissolve the flour in it. Pour the fried vegetables into the soup and bring to a boil. Then you need to pour the broth into the pan along with the flour dissolved in it. Wait 10 minutes, turn off the soup and serve it.

How to cook hazel grouse at home for a special occasion? For this case, a recipe is suitable, according to which the bird turns out ruddy and tasty. This festive dish can decorate any table.

Ingredients:

hazel grouse carcass - 2 pcs.;
egg white - 1 pc.;
hard cheese - 200 g;
potatoes - 500 g;
mayonnaise - 60 g;
flour - 30 g;
herbs and spices - to taste.

Gut the bird and rinse thoroughly. Afterwards you need to beat the egg whites with salt until they form a strong foam. Mix grated cheese with flour in a bowl. Then you need to rub the hazel grouse with salt and spices outside and inside. The next step is to coat the bird with whipped egg white and roll it in grated cheese.

Grease a baking sheet with butter and place the hazel grouse on it. If there are potatoes as a side dish, you can wrap them in foil and place them next to the carcasses. Preheat the oven to 180 degrees and bake the hazel grouse for 40 minutes. Then you need to take out a baking sheet, cut the potatoes into halves, add spices and mayonnaise. After this, bake the dish for another 30 minutes.

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 must be cooked until cooked: the cereal 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.

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.

How to cook hazel grouse at home? There are many ways, both simple and complex. This bird is very popular among French chefs. Even the famous Olivier salad originally contained hazel grouse meat. But this delicious bird needs to be cooked correctly; without observing certain subtleties, the dish can be spoiled.

You cannot eat hazel grouse that has changed its color, because darkened meat is a sign of improper storage of the product. To make the bird juicy, you must first stuff it with lard or pieces of vegetable oil. It is recommended to soak hazel grouse in warm water, but not in boiling water.

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.

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:

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.

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, 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.

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!

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. 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 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 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 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, 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.

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

Ingredients:

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

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.

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.

Hazel grouse recipes

Useful properties of game

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 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!