How to cook capercaillie in the oven and in a slow cooker

Capercaillie is a rare bird that is difficult to find even for an experienced hunter. However, sometimes she manages to shoot. You need to cook carefully and carefully. Otherwise, improper preparation will cause spoiled production. What to say about mood?

The bird is relatively exotic. It is not surprising that many experienced cooks do not know how to cook it in the oven and in the slow cooker. At the same time, I want the dish to be edible and bring a lot of pleasure.

The capercaillie meat is dark, tasty and juicy, but slightly harsh. The taste directly depends on the season and diet. In particular, in autumn, the bird eats lingonberries, so cranberry flavor is added. After the onset of winter, the game switches to needles, so at the beginning of the spring season there is a coniferous taste.

Cooking has several features that are associated with the elimination of stiffness, correction of taste, soaking in vinegar.

Autumn birds are not soaked, this will badly affect lingonberry saturation. Spring is subjected to water procedures for at least two days. In this case, vinegar is recommended to be mixed with lingonberry juice.

Boron birds have virtually no fat deposits, so the meat is a bit dry. The disadvantage is eliminated by chopping small slices of fat. Cooking can take more than three hours.

Mushrooms and Cheese Recipe

• Coat the meat thoroughly with butter and bake in the oven for 3-4 hours at a temperature of 180 degrees.
• Peel the mushrooms and boil in water with added salt. Rinse with clean water, grind.
• Remove the finished bird from the oven, put on a wide dish, cut into pieces.
• In the juice that remained in shape after baking, put the mushrooms along with sour cream and cognac, sprinkle with cheese on top. Hold the form with the contents in the oven for about five minutes.
• At the end add oil, salt, pepper. Mix everything and pour the resulting mixture into the dish.

Capercaillie stuffed with liver

Capercaillie is a rare bird that you won’t be able to buy in the supermarket. You can save time by visiting the restaurant and ordering it there, laying out a huge pile of money for the delicacy. However, it is much more interesting to cook a culinary masterpiece at home.

I will share two recipes, thanks to which you will not only surprise, but also delight relatives and friends. If you dare to put these dishes on the festive table, the guests will be crazy, because no one will offer them something like that.

• Capercaillie - 3 kg.
• Wheat Bread - 250 g
• Pork liver - 100 g
• Butter - 100 g.
• Egg - 2 pcs.
• Salt, dill, pepper.

1. Wash the processed carcass several times, slightly salt. Remove lower legs and wing tips.
2. Pork liver mince, mix with bread soaked in milk, pepper, eggs, butter and salt.
3. The resulting mixture to fill the carcass, put on a baking sheet, send to the oven for about 4 hours at 180 degrees. During cooking, pour the juice that forms on the bottom of the pan. Keep an eye on the dish, because the time indicated is approximate.

Bake in the oven

Every hunter dreams of such valuable prey as a wood grouse. They hunt him in the spring, but permission is required.Most often, hunters come across females whose weight reaches 3 kilograms. Males - six-kilogram birds, come across less often.

• Capercaillie - 1 carcass.
• Pork fat - 300 g.
• Apple - 2 pcs.
• Potato - 2 pcs.
• Onion - 1 head.
• Mayonnaise - 150 g.
• Sugar, mustard, breadcrumbs, seasoning for meat.

1. Pinching and gutting the bird. Remove entrails, head, paws, wings.
2. Place the carcass in a saline solution for ten hours. Soak in a cool place. Wash thoroughly at the end of the procedure.
3. Stuff with apple, potato and onion filling. Cut everything into small pieces, add sugar, salt and pepper, mix.
4. Lay out dense foil on a flat surface, and lay the stuffed carcass on top. In a small container, mix mustard and mayonnaise and grease with the resulting mixture.
5. In a separate bowl in equal proportions mix breadcrumbs and spices for meat. Sprinkle the bird thoroughly with this mass.
6. Put the chopped pork fat on the baking sheet. Thanks to him, the dish will turn out soft and juicy. It remains to wrap in foil and send to the oven.
7. Bake for about 5 hours at a temperature of 170-190 degrees. Time and temperature depend on the size of the bird and the oven. Turn the carcass several times per hour to fry evenly. You can periodically add a little water to the pan.

Upon completion of baking, remove the dish from the oven, put on a tray and decorate with vegetables and herbs. As a result, the appearance will become more appetizing.

How to cook a wood grouse in a slow cooker

If you cook the capercaillie meat properly, it turns out to be juicy and tender. I propose to talk about cooking game in a slow cooker.

• Capercaillie - 1 carcass
• Onion - 3 heads
• Lingonberry - 3 cups
• Flour - 2 tablespoons
• Sunflower oil - 100 g
• Lard, spices, salt.

1. Cut game into six pieces, cut off the neck, wings and legs. Fill each piece with lard, sprinkle with salt and spices, roll in oil and fry on both sides in a pan.
2. Cook the broth from the neck, wings and legs. At the end of cooking, add onions and bring to readiness.
3. Put the fried meat in the capacity of the multicooker and pour everything in the broth (without offal).
4. Close the lid of the kitchen appliance, activate the extinguishing mode and cook for 60 minutes.
5. A quarter of an hour before the end of the program, pour lingonberries together with flour diluted in water, mix everything thoroughly.

Serve treat to the table with potatoes, buckwheat, rice or fresh vegetables.

Tasty and easy recipe.

Capercaillie is a large-sized bird that lives in forests. Like other game, meat is dense and dry. This means that it requires a special approach.

• Capercaillie - 1 carcass.
• Olive oil - 150 ml.
• Carrot - 2 pcs.
• Cream 20% - 1.5 l.
• Spice mix, salt.

1. Handle the game. Wings, neck and legs cut off. Cut the carcass into medium pieces and soak in cold water for 2-4 hours. Change the water periodically.
2. Dry the meat thoroughly, sprinkle with spices and salt. I use a ready-made homemade mixture. If you don’t have one, ginger, paprika, garlic, pepper, basil, nutmeg will do.
3. It’s not worth hammering the aroma of game with spices. For one carcass, take about three teaspoons of different spices. It's enough.
4. Pieces of meat with spices put in a large bowl, pour a little red wine and mix. Pickle for 2-3 hours.
5. In a baking dish, put the diced carrots, add 50 milliliters of cream and olive oil. If the cream is thick, dilute with a small amount of water.
6. It's time to send the workpiece to the oven. In the process of cooking, the capercaillie must languish in cream for three hours at a temperature of 180 degrees. Therefore, top up the cream from time to time.

Garnished baked game recommend mashed potatoes, brussels sprouts, fresh vegetables or soft rye bread.

If you like an exotic taste, dip slices of meat in lingonberry sauce. To prepare it, beat the lingonberries together with sugar and boil the resulting mass in a pan for several minutes.

The benefits of capercaillie meat

In conclusion, let's talk about the beneficial properties of capercaillie meat. First of all, it helps to improve brain function and accelerate protein synthesis. It contains many vitamins that contribute to the normalization of the nervous system.

Has a beneficial effect on the digestive system. True, because of the high calorie content, nutritionists do not recommend eating game often.

From the capercaillie prepare dishes that are worthy candidates for new year menu. The game goes well with cream, vegetables, fruits, berries. For marinating, professional chefs recommend using not only vinegar, but also red wine, spices, various herbs.

If luck smiles and this game is at your disposal, be sure to make some kind of dish. So you will appreciate the excellent taste of the capercaillie and get a precious culinary experience.