Black grouse baked in the sleeve. Several recipes for cooking black grouse - recipes - hunters forum

Black grouse dishes 8 recipes
Black grouse meat is never particularly fatty. The breast consists of two layers: the upper one is dark meat, the lower one is white and pink, like a hazel grouse. The meat of young black grouse is juicy and tender, it is recommended to fry and bake it. The meat of old roosters is tougher, it should be stewed and boiled. In field conditions, black grouse meat is boiled, baked on a spit or in clay.

Roasted black grouse

1 black grouse or black grouse 1/2 bottle vinegar 1/2 bottle water or 1 bottle wine 5-8 slices pork bacon 2 tbsp. tablespoons of fat or butter, salt, herbs.

Because of their tough meat, adult black grouse must be soaked for 3 days in vinegar or red wine diluted with water before frying. Pinch the carcasses, singe, gut, remove the head from the neck and legs, wash from the inside, dry with a napkin, let lie down for 2 hours, stuff, salt inside and out.

Drizzle with melted butter, put on a baking sheet and, adding 1 cup of water, fry, pouring juice, 45 minutes. Fry the grouse for 30 minutes and do not soak in vinegar. Cut the finished carcass into portions and serve, sprinkled with chopped herbs. Garnish with boiled potatoes, salads, pickled vegetables, berries, lingonberry jam.

Roasted black grouse

2 black grouse (young), 2 tbsp. tablespoons butter, 2 tbsp. spoons of juniper berries, 1/2 cup of dry red wine, 1/3 cup of sour cream, salt, herbs.

The most delicious roast is prepared from young grouse. Prepare the carcasses of young birds, like the carcasses of adult black grouse, salt inside and out, grate with crushed juniper berries, pour over with melted butter and fry, as described in the previous recipe, for 25 minutes. Add red wine to the juice on a baking sheet and, pouring sour cream over the carcasses, fry for another 7–10 minutes. Birds sprinkled with salt and juniper berries can be overlaid with thin slices of fresh lard, wrapped in foil or parchment and fried until tender. Serving, pour juice, sprinkle with herbs and garnish like fried black grouse.

black grouse in sauce

1-2 black grouse, 4-6 slices pork bacon, 1/2 saucer chopped ham, 1-2 onions, 1 parsley root, 1 cup beef broth or water, 1 cup dry red wine, 1/2 tbsp. spoons of fat for frying, 1/2-1 tbsp. a spoonful of flour, 8 peppercorns, salt, herbs. Prepare the carcasses as described above, cut into portions, stuff and fry in fat. Add pieces of ham, chopped onion rings, parsley root, pepper, pour in broth, wine, salt and simmer for 25-30 minutes. Stir in flour diluted with water and boil. Serve with the sauce, garnished with parsley sprigs. Garnish with boiled potatoes, vegetable salads.

BLACK BLACK OLD RUSSIAN

Pluck and gut the black grouse carcass, hang it for several days in the air, then soak it for 6 days in vinegar and table wine, or only in vinegar. Before frying, rinse the carcass, dry it with a towel, grate with salt, stuff the breast and legs with pieces of bacon and fry in a pan in the oven or oven, constantly watering meat sauce and oil. Add a little sour cream to the juice remaining in the pan after frying the poultry, heat to a boil and pour the finished grouse carcasses laid on the dish with the resulting sauce.

BLACK GROCK IN SOUR CREAM SAUCE

Grate prepared grouse carcasses on top with a mixture of salt and spices to taste, brown well in oil over high heat on all sides. Then cut the carcasses into four parts, put in a brazier and, adding a little broth or boiling water, simmer over low heat under a lid until tender. At the end of cooking, pour sour cream mixed with browned flour into the brazier. Stew the bird a little more in sour cream sauce and serve hot, laying on a dish, pouring over the remaining sour cream sauce and generously sprinkled with chopped parsley. Meat can be served with pickled and fresh vegetables to taste.

COLD COCK STEW

1 black grouse, 100 g bacon, 2 bay leaves, 3 cloves, cinnamon on the tip of a knife, onion, a glass of wine, salt, spices.
Spices and a few pieces of bacon are placed at the bottom of the goose. The bird is cut into pieces, laid in rows, sprinkled with spices. Salt and pour table red wine. Cover with a lid, cover the seams with dough and put in the oven on low heat. After 4-5 hours, the oven is turned off, and the bird is left in the goose until completely cooled. Serve cold.

Roast in the field

A well-fed bird is selected, feathers are plucked, wings are cut off, singeed on a fire from the remains of a feather, gutted, washed, rubbed with salt inside and out, wrapped in burdock leaves or another similar plant, covered with clay in the form of a cake and placed in a thick layer of ash from a burning fire. The fire in the fire is maintained. After 1-1.5 hours, the bird will be ready. The clay "pie" is turned over, covered with hot coals and left to bake for another 1 hour. After that, the crust of the clay pie is broken, cleaned and "roast in its own juice" is served to the "table".

You can also cook any game meat. You should have pork fat or loin, salt and pepper, clean gauze with you. A piece of soft meat is stuffed with lard, cut like pasta, rubbed on all sides with salt and pepper, wrapped in gauze, coated with clay and placed in the ashes of a fire.

Black grouse meat cannot be found in the market during the day with fire. Well, if you know hunters or, what is incredible luck, you are a hunter yourself!

Wild bird meat, including black grouse, is considered dietary. It contains many useful substances, vitamins and minerals, rich in folic acid. It has much more protein than fat, and is well digested with a sour side dish. Properly cooked black grouse meat is unusually tender in taste. Culinaries around the world love to experiment with black grouse, inventing a variety of side dishes and sauces for this delicacy.

Cranberries or cranberries, corn, broccoli, rice, spaghetti, vermicelli and everyone's favorite potatoes can be a good side dish for black grouse meat. Depending on the type of meat, black grouse can be fried, baked, stewed, cooked from it in a traditional soup or soup puree. Dishes with black grouse stuffed with mushrooms, hazelnuts, asparagus and even pineapple and mango are very popular.

A meal with a black grouse in the lead role can be arranged in your own kitchen, in a restaurant or right in nature. So, freshly shot black grouse in your hands! What's next?

The bird needs to be plucked. The feather is easier to remove after preliminary immersion of the black grouse carcass in boiling water for 3-5 minutes.

We gut the black grouse carcass: we take out all the insides, rinse thoroughly. You can use baking soda and a toothbrush to completely eliminate odors. After cleaning, if the black grouse is cooked as a whole, we return the heart, kidneys, ventricle, and lungs to their place.

We determine the sex and age of the grouse. The choice of what to cook from this game will depend on this. The male kosach looks larger, its weight is about 1.8 kg. Females are more tender, smaller in size, weighing 1.5 kg or less. The male is usually cut into pieces and stewed for a long time over low heat in various sauces. The female can be cooked whole - fried, stuffed and baked.

How to cook black grouse

Recipe number 1: Black grouse baked with potatoes

Ingredients:

  • Black grouse carcass - 1 pc;
  • Medium-sized onion 2-3 pcs;
  • Salted rustic lard or bacon - 250 g;
  • Sour cream muzhd 15% - 500 ml;
  • Potatoes - 1-1.5 kg;
  • Garlic - 2 heads;
  • Dill, spices for game - to taste;
  • Ground black pepper - to taste;
  • Fresh tomatoes - 2-3 pcs;
  • Salt - to taste.

Cooking:

1. The female black grouse can not be soaked, but it is recommended to keep the mature male scythe in water for a couple of days, or in the marinade. The carcass ready for cooking is cut in the brisket area, stuffed with large pieces of rustic lard and finely chopped garlic. Inside the black grouse are placed tomatoes cut into four parts, coarsely chopped onions and again lard with garlic. Put the carcass prepared in this way on a baking sheet.

2. Peeled and cut into large circles potatoes are placed around the black grouse, and on top of the potatoes we put the onion cut into rings and finely chopped lard or bacon.

3. Prepare the sauce: mix sour cream with salt and spices, you can add a little water. We coat the black grouse with the resulting sauce, you can pour a little sauce inside the carcass, and also pour it on top of the potatoes. You need enough sauce so that the potatoes are completely covered, and the grouse carcass “floats” in it.

4. We send the black grouse to the oven preheated to 200 degrees and bake for an hour and a half until cooked. In order for the bird to turn out juicy, during the baking process it must be turned over several times and poured with sauce.

The same dish can be cooked in a cast-iron in a Russian oven or outdoors in a cauldron. Instead of sour cream, mayonnaise is also suitable for the sauce.

Recipe number 2: Roast black grouse in a pot


Ingredients:

  • Black grouse - 1 pc.
  • Potato - 0.5-1 kg
  • Onion - 2-3 pieces
  • Carrots - 1-2 pieces
  • White mushrooms or champignons - 200 g
  • Hard cheese - 150 g
  • Garlic - 2-3 cloves
  • Sour cream - 100 g
  • Butter - 50 g
  • Spices for game
  • Greens - parsley and dill
  • Salt - to taste

Cooking:

1. A mature male black grouse is suitable for preparing this dish, since its meat is tougher. So: we cut the black grouse carcass into several parts, separate the meat from the bones, cut the resulting fillet into small pieces. Salt this meat, add spices, mix to make juice, and send to the refrigerator to marinate for 2-3 hours.

2. While the meat is marinating, we prepare the rest of the ingredients: cut the potatoes into cubes, three carrots on a coarse grater, three cheese on a fine grater, cut the onion into thin half rings, finely chop the garlic cloves and herbs, fry the mushrooms in butter.

3. As soon as the meat is marinated, we begin to put all the ingredients in pots: 2-3 pieces of butter at the very bottom, then grouse meat, onions, grated carrots, potatoes, sprinkle with salt on top. Next, put the fried mushrooms, grated cheese, chopped greens with garlic on the potatoes, and at the very end - a tablespoon of sour cream.

4. Pour clean water into each pot so that it does not reach the edge of the pot by 1.5-2 cm, cover with a lid and send it to a preheated oven for an hour. After an hour of black grouse in a pot, it is recommended to sweat for another half an hour in the already turned off oven.

Recipe number 3: Black grouse puree soup


Ingredients:

  • Black grouse fillet - 500-600 g
  • Vegetable oil - 4 tbsp. spoons
  • Butter - 20 g
  • Wheat flour - 2 tbsp. spoons
  • Carrots - 1 pc.
  • Large onion - 1 pc.
  • Parsley
  • Spices for game
  • Egg - 2 pcs
  • Milk - 1 glass

Cooking:

1. The black grouse carcass cut into several parts must first be fried in vegetable oil, then boiled for 30-40 minutes to prepare meat broth. Boil black grouse with roots and spices for game.

2. We separate the meat of boiled game from the bones, leave part of the fillet in the form of chopped slices, and scroll part in a meat grinder.

3. We prepare the basis for mashed soup in a deep frying pan: fry the flour in vegetable oil, add a little hot broth, mix well so that no lumps form. Add grouse meat, rolled in a meat grinder, to the resulting sauce, bring to a boil, then add butter, salt to taste, as well as egg yolks, pre-whipped with milk.

4. Serving the dish on the table, add finely chopped black grouse fillet and some greens.

Recipe number 4: Black grouse fillet in cheese sauce

Ingredients:

  • Black grouse fillet - 600 g
  • Flour - 1 tbsp. a spoon
  • Salt - 4 pinches
  • Freshly ground white pepper
  • Egg - 1 pc.
  • Almond nuts - 100 g
  • Melted butter - 3 tbsp. spoons
  • Dry white wine - 3 tbsp. spoons
  • Cheese - 100 g
  • Sugar - 1 tbsp. a spoon
  • Grated nutmeg - 1 pinch

Cooking

Wash the poultry fillet, pat dry, rub both sides with salt and pepper and
Roll alternately in flour, beaten egg and almonds. Lightly beat the breading with
all sides so that it does not crumble.
Heat up the melted butter in a frying pan. Fry the poultry fillet in it from all sides
over medium heat for 4 minutes, remove the meat from the pan and keep warm.
Pour the rest of the butter with wine and cream and bring to a boil, stirring occasionally. With cheese
remove the crust, mash it with a fork and, stirring, melt in the sauce. Sauce
season to taste with nutmeg, sugar and, if necessary, more salt
and white pepper.
Poultry fillet served hot with cheese sauce, noodles with butter and boiled
broccoli, or green salad.

A few culinary tips

Black grouse meat can be cooked like ordinary poultry meat: fry, bake in the oven in whole or in parts, stew fillet pieces in various sauces, cook soup from it, make salads with boiled meat.

Today we continue the theme of game dishes and consider how to cook black grouse. You will learn several recipes that will help you cook this bird with a special delicacy and aroma.

Only those who heard about hunting only on TV or read somewhere in books can face the problem of buying a black grouse carcass. For a real hunter, this is not a problem, since he independently extracts it in the wild.

Of course, not everyone manages to bring the desired trophy from the hunt, but the topic of preparing game is always in the hunter's head. You can use the same recipes for years, but something new always attracts attention.

It is possible that in this article someone will learn about new points on the topic regarding how to cook black grouse. Your dishes will acquire completely different aromas and tastes that were not familiar before.

Most often, at the very beginning of their culinary experience, many begin to cook game precisely from frying in a pan. Take the carcass and wash it well with water. Next, cut into pieces and put in a hot pan. Chopped onions are thrown on top, and then a long frying and languid stewing begins.

This method can be called the most primitive of all existing ones, since no additional efforts are required for any kind of meat processing. As a result, we get game that has a specific smell.

If we talk specifically about the black grouse, then it has a delicate taste, but the males require the cook to obligatory soak and finely cut into pieces, that is, it should not be cooked entirely.

How to cook black grouse correctly and tasty?

Article content:

Everyone wants his dish to be fragrant, tasty and tender, but not all chefs can do this. Often the reason for failure lies precisely in a poor knowledge of how game meat is arranged.

The fact is that it has a specific smell, which is recommended to get rid of, since many do not like it. If we talk about black grouse, then here it is imperative to soak the male in the solution, since it contains the most unpleasant odors.

As for the female, she not only has less weight, but her meat is more tender, so it is advised to even cook her whole, and not chop into pieces, like a male.

Before cooking this game, you need to get rid of feathers, that is, pluck it. To do this, first send the bird into hot water for a few minutes, so that the feathers then easily fall off.

If specific odors remain, then a solution of water and vinegar in the ratio of one glass per liter of water is indispensable. For 24 hours, the meat should lie in such a solution. Then it will need to be rinsed well with water.

Now the black grouse meat is ready to be used for cooking any dish. If you want to stuff a whole carcass and bake in the oven, then it is better to use a female for this. Such preliminary events will be the key to further tasty and fragrant dishes.

Baking black grouse in the oven with potatoes

Cooking in the oven is practiced by many cooks. In addition, it is difficult to imagine that in some family there would not be such a kitchen appliance at home. Thus, this recipe needs to be illuminated.

Required Ingredients:

  • black grouse (carcass) - 1 pc.;
  • lard you need to take 250 g;
  • sour cream with 15% fat content - 500 ml;
  • garlic needs two heads;
  • tomatoes - 2-3 pcs.;
  • potatoes are needed in an amount of 1-1.5 kg;
  • onions - 2-3 heads;
  • black pepper, spices, salt, dill, determine to your liking.

Cooking process

  1. The first stage is to prepare the black grouse carcass for sending to the oven. It is necessary to make incisions in the brisket area in order to send pieces of lard there along with garlic, which must first be chopped. The inside of the carcass must be filled with tomatoes, bacon with garlic and chopped onions. By the way, cut the tomatoes into four parts. Now the carcass is placed on a baking sheet.
  2. Next, take the potatoes and cut them into circles, and then put them around the black grouse. On top of the potatoes, put onion rings and lard with garlic.
  3. Now it's time to prepare the sauce. We take sour cream and mix it with spices and salt. If necessary, it is not forbidden to add water to this mixture. Next, pour it on the carcass and potatoes. There should be enough sauce so that it completely covers the potatoes, and the grouse carcass itself floats a little in it.
  4. The final stage is sending the black grouse to the oven, where the temperature is already at around 200 degrees. The baking process takes about 1.5 hours. Every twenty minutes, try to turn the carcass over and pour sauce over it.

Cooking black grouse shulyum

Almost every opening of a new hunting season begins with this dish. As a rule, a team of hunters kindles a fire and begins the process of preparing the most famous dish among hunters.

  1. Preparing the carcass for cooking is its primary processing. If earlier we said that the black grouse should be sent to hot water, then when hunting, they try to immediately remove the entire skin from the bird along with feathers.
  2. Next, you need to chop off the legs, wings, head and gut it. The carcass is cut first along the spine, and then the halves are cut in half again.
  3. At the next stage, black grouse is thrown into a pot on a fire and potatoes, onions, carrots, peppercorns, garlic and juniper berries are added there, of which only a few pieces will be enough. Of course, there should already be water in the pot.
  4. Some gourmets prefer to add more tomatoes and mushrooms to the pot for a better taste. As for salt, pour it here according to your preferences. At the end of cooking, do not forget to throw in the bay leaf.

Black grouse in clay

Such unusual recipe cooking is not so often used by modern hunters, but it is recommended to know it, because life sometimes puts a person in a rigid framework.

Before cooking, check the clay, which must be suitable for use. To do this, you need to roll a few balls of clay and throw them into the fire.

If after a while they turn into lumps, and do not fall apart, then it can be easily used to bake a black grouse carcass.

The carcass must be cut off the legs, head and wings. Pinch it and gut it, and then rinse well with water. Next, you need to take the salt and rub it on all sides.

Then the black grouse should be wrapped with burdock and coated well with clay so that the total layer is no less than 1.5 - 2 cm. Try to give it all the shape of a pie, and then send it to the fire, where the carcass will be cooked in the ashes.

Cooking time takes about 2 - 2.5 hours. After one hour, this cake must be turned over and wait the same amount of time until it is fully cooked. Remember that the fire must burn well all this time. When the required time has passed, then the carcass in the clay needs to be taken out and simply smashed to get to the meat itself.

Conclusion

There are many different recipes for making black grouse, but they can be conditionally divided into two groups. One consists of recipes that can be implemented directly in nature in field conditions. Another group includes recipes that are used only at home.

For example, in nature, shulyum or black grouse in clay is easy to prepare, but baking black grouse with potatoes in the oven is perfectly realized at home in the kitchen.

By nature, grouse meat belongs to dietary meat, which has very little fat, but a lot of protein. In addition, it is rich in vitamins, minerals and acids.

    To the category of upland game, hunters usually include capercaillie, hazel grouse, black grouse, white and tundra partridges, and sometimes woodcock.

    The common capercaillie is a typical taiga bird. Leads a settled way of life, only occasionally, irregularly and not far migrates in the autumn-winter period. Distributed in the forest belt of Europe, western and central Siberia (up to Baikal). It starts to current even before the appearance of the first thawed patches. The current male spreads his tail like a fan, softly clicks, chirps. Where there are few capercaillie, males lek singly. The height of the current coincides with the intense melting of snow in the forest. After the mating period, capercaillie begin to molt, and they hide in dense and cluttered areas of the forest. Only the female participates in the upbringing of the offspring. Chicks appear in mid-June and later. In the first days they feed on ants and other insects, later they begin to peck at plants - green shoots, inflorescences, berries and seeds. In winter, capercaillie feed almost exclusively on needles. In the larch forests of Eastern Siberia, the stone capercaillie lives - a close relative of the common capercaillie, with which it sometimes forms hybrids. The stone capercaillie differs from the common one in its smaller size, black beak, and long tail. It flows on the ground (although it often begins to sing on a tree) and does not stall. His song also sounds different - without clicking and chirping. The hazel grouse is distributed from the western border of the CIS to the coast of the Sea of ​​Okhotsk. Inhabits spruce and mixed forests with dense undergrowth. Sedentary bird, occasionally and irregularly roams in winter. Willingly settles in the valleys of streams and small taiga rivers. Sexual maturity occurs at the age of one year. During the mating season, which begins in late March - early April, hazel grouse can form pairs. The male is always near the incubating female, and then the brood. Usually there are no more than 10 eggs, rarely up to 15. They are brilliant brown in color with rare reddish spots and strokes, sometimes without them. The female sits firmly in the nest, takes off from under her very feet and sometimes allows herself to be taken with her hands. Incubation lasts about three weeks. Young hazel grouse, barely dry, leave the nest and, together with the female, go to forest clearings and edges, where they find food in abundance. The first broods occur in mid-June. Three-week-old hazel grouses already spend the night on trees, and in August they are already indistinguishable from adults. They feed on insects, molluscs, berries, alder, birch leaves, peck tree buds, birch inflorescences and young shoots. Broods break up in autumn. Grouse spend the winter in pairs or alone in the same places where they nest.
    Black grouse lives in the forest and forest-steppe zones of Europe and Asia. Prefers edges, clearings, sparse deciduous forests, alternating with fields; deaf taiga avoids. Sedentary bird, only occasionally making long migrations in winter in search of places rich in food. In the past, when there were a lot of black grouse, wandering flocks of 300-500 birds were not uncommon even for the European part of the country, but now their winter flocks do not exceed several dozen. Winter food for black grouse consists mainly of plant buds, primarily birch. During the day, the flock feeds on trees, at night it burrows into the snow and spends the night there. In frost and snowstorms, black grouse can sit under the snow for a long time, until noon, but usually they fly out to feed at dawn. If at night the thaw is replaced by frost, the black grouse sleeping under the snow in the morning find themselves in an ice trap. This is one of the reasons for the death of black grouse in winter. In the spring - in March - with the first thawed patches, grouse currents begin. A place for currents is chosen at the edges, among the swamp. The scythes that have flocked here “sniff”, “mutter”, spread their tail like a fan, and fight. Where there are few black grouse, they lek singly, sometimes in the middle of the field, away from the edges or on the trees, without descending to the ground. The height of the currents falls on April. Black grouse do not form permanent pairs, and males do not take part in incubation and care for offspring. Nests are arranged under a bush or a small tree, not far from the current and near the berries. If the eggs of the first clutch die, then the female lays 2-4 more eggs. In June - early July, chicks hatch from eggs, in which feathers on wings grow in a week. In the morning they feed on berry fields, in burnt areas and unmowed meadows and clearings; when the bread ripens, the birds visit them regularly. In late August and early September, young black grouse fight off the female and lead an independent life. Black grouse's summer food is berries, grains of cereals, inflorescences of forest herbs, and partly insects.
    The Caucasian black grouse lives in the alpine belt of the Main Caucasian Range and the Lesser Caucasus. It differs from the ordinary one in smaller sizes; in males, the tail plaits are bent down; in females, a smaller “striated” pattern on the chest. In winter, it descends from the mountains into tall fir forests.

    White partridge - (Central Russian subspecies is listed in the Red Book of the Russian Federation). The distribution area of ​​​​this bird occupies the north of the European part, Siberia, Northern Kazakhstan. In the tundra it nests in moss swamps and burnt areas, in the southern parts of the range - along river valleys and willow thickets. In winter, it makes irregular migrations, the length of which depends on the forage yield. In the alpine belt of mountains and the tundra, partridges roam, moving to more suitable places for wintering. These birds are interesting for the protective change of plumage. In winter they are snow-white, with a black beak and black outer tail feathers, plumage is red-brown in summer. Various combinations of red-brown and white are characteristic of the spring and autumn plumage of these birds. In winter, a flock of partridges keeps among shrub willows and birches, occasionally flies up to trees and pecks at buds. At night the birds crawl under the snow. Their paws are densely pubescent with feathers, so the birds move easily on soft snow, almost without falling through. In addition to buds in winter, partridges feed on shoots and berries dug out from under the snow. In early spring, even before the thaw, males begin to lek. Then the birds break into pairs and are placed in nesting areas, which are vigilantly guarded from other males. At this time, fights are common among cockerels. The nest is arranged in a fairly secluded place and is well camouflaged. An important condition for the chosen place is the possibility of a quick take-off and a good overview. In the tundra, where man does not bother birds, there are open nests. The incubating female sits very firmly. Only the female incubates, but the male is near the nest. Chicks appear in late June - early July (depending on weather and terrain). Having barely dried, they leave the nest and with both parents go to dense shrubbery, to the berry fields, where they stay until the young rise to the wing. Often several families join together. Partridges are characterized by several molts: three for the female and four for the male. The white partridge is a herbivorous bird. Grass shoots, tree buds, plant seeds and berries form the basis of her food. Chicks, in addition, willingly eat insects.
    The tundra partridge is a medium-sized bird. The build is dense, the head is small, the relative length of the wings is somewhat longer than that of other grouse birds, the tail is relatively short and slightly rounded. In winter, the fingers are completely feathered. The tundra partridge lives in the arctic and moss tundras, subalpine and alpine belts of mountains and penetrates farther to the north than other grouse birds. Like the white partridge, this species has a circumpolar distribution, but its range is less extensive and has a more complex configuration. The tundra partridge lives in the north of the Kola Peninsula, the northern parts of the Ural Mountains and the Yamal and Gydan Peninsulas, in Taimyr and in the Yakut tundra. Further, the northern border of the range runs mostly along the coast of the mainland, while the southern border captures the Verkhoyansk Range and the Aldan Highlands and goes along the southern slopes of the Stanovoy Range to the coast of the Sea of ​​Okhotsk. There are no partridges within the indicated boundaries in the lowlands of Kamchatka, the Anadyr and Penzhina valleys, and the tundras of the lower Kolyma and Alazeya. The tundra partridge also inhabits the mountain systems of Altai, Sayan and Khamar-Daban, is found on the Commander and Kuril Islands and Franz Josef Land. This species lives in North America, Greenland, Iceland, Svalbard, northern parts of Great Britain and Scandinavia, and the Alps and Pyrenees. Within the range, 26 subspecies are distinguished in partridges. The color of the plumage in winter is white, with the exception of black tail feathers (at their ends there are white apical stripes), a black beak and dark claws. The shafts of the primary flight feathers are also dark. Males have a so-called "bridle" - a black stripe running along the sides of the head from the corner of the mouth through the eye. Females do not have such stripes, only some individuals have separate black feathers in these places. In spring, males acquire a breeding outfit, characterized by the presence of brown feathers scattered over the head, neck and shoulders. Females have no spring attire. The summer outfit is variegated: the color of most of the body is formed by gray feathers with transverse black, white and yellowish stripes, the belly and wings remain white. Autumn attire is similar to summer, but white winter feathers are already appearing in it. The winter molt is extended, which is an adaptation of birds to living in landscapes where snowless tundra alternates with snow-covered spaces. In general, for appearance the tundra partridge is very similar to its relative - the white partridge, and in the field (especially in winter) it is not easy to distinguish them. It differs from the latter by a more gray plumage color in the snowless period, dark claws and cores of primary flight feathers, the presence of a “bridle” in males, a thinner and more elegant beak and somewhat smaller sizes. The tundra partridge leads a predominantly terrestrial lifestyle and moves well both on solid ground and on loose snow. Like white partridges, in winter, birds sometimes fly up trees when feeding, but this behavior is much less common in tundras. Periods of feeding activity - morning and evening. In winter, when daylight is short and feeding time is limited, daytime rest is weakly expressed. In winter, tundra partridges stay in flocks, which, however, are smaller in size than white partridges, and, as a rule, do not exceed 60-90 individuals. Most often there are flocks of 5-10 birds. In places of joint habitat, white and tundra partridges often keep in the same flocks; the ratio of species in this case, as a rule, is in favor of the former. Living in mixed flocks, tundra largely adopt the behavioral traits of white partridges: they stay in stages that are uncharacteristic of them - willow forests, become more cautious and, in case of danger, are guided by the reaction of their more "vigilant" relatives. By themselves, tundra partridges are very trusting birds: in every second case, even a relatively large flock of them can be approached quite openly at 40-50 meters before they begin to show signs of anxiety. Single birds let a person even closer, and it is often possible to get closer to them by 5-10 m. If you do not make sudden movements, the birds do not take off, but try to run away. Tundra partridges are silent. Only during the breeding season or on the eve of it, you can hear the voice of the male, reminiscent of the rolling "Krrrr ...". The female makes soft moaning sounds. The favorite habitats of tundra partridges are stony tundras, characterized by alternating stone placers and areas with grassy, ​​moss, lichen or sparse shrub cover. In the flat tundra, partridges usually stay on the tops and slopes of hills. During the snowless period, these birds avoid thickets of bushes. In winter, the distribution of partridges is determined by areas of the tundra bare of snow, where birds can find food. In many areas, they migrate from the nesting area. In wintering areas, they stick to shrubs (alder forests, dwarf birches, thickets of elfin cedar, less often willow forests), since their buds and catkins form the basis of bird nutrition during this period. The nutrition of tundra partridges within the range is very diverse. In the snowless period, the basis of the diet is seeds of various plants, flowers and leaves of blueberries, blueberries, andromeda, bulbs of viviparous buckwheat, berries, leaves and stems of crowberries, berries of blueberries, lingonberries and bearberries, leaves of the dryad and various types of willows, moss boxes. In the north of the Far East, along with the listed feed, birds eat elfin pine nuts. Animal food in the diet of adult partridges is rare, in chicks - more often, although they are not as important in their diet as in other grouse birds. Tundra partridges are monogamous. Birds become sexually mature by the end of the first year of life. In spring, the male occupies the nesting area, which protects others from intrusion. First of all, the birds occupy the territories freed from snow. As a rule, males lek in the morning and evening hours. The timing of nesting is determined by the geographical location of the area and the weather conditions of spring. The nest is primitive and differs little from the nests of other grouse birds. Usually the female arranges a nest in an open place among stones or low shrubs, sometimes among a hummock; the variegated grayish plumage of the female makes her invisible against the background of the surrounding area. The size of a full clutch usually ranges from 5 to 9 eggs, although in some cases it can be more. The duration of incubation is 20 days. The chicks leave the nest a few hours after hatching. One-day-old chicks weigh 13-14 g. Chicks grow quickly and at the age of 10 days they can already fly, and after one and a half to two months they reach the size of their parents. Throughout most of their range, tundra partridges make seasonal migrations. The direction of migration of partridges is determined primarily by the direction of the riverbeds, along the valleys of which partridges migrate. The return of tundra partridges to their nesting sites is timed to coincide with the onset of intense snowmelt.
    Woodcock is widely distributed throughout the forest zone of the CIS, with the exception of its northern strip. It winters in South and Central Asia and in the south of Europe, partly in the Crimea, in the Caucasus. The woodcock arrives in April. Shortly after arrival, draft begins - the current of the woodcock. The draft begins at sunset, continues until dark, and stops briefly, resuming at dawn. This upland sandpiper nests in dense and dark forests, rich in ravines, country roads and wet lowlands. It feeds mainly on soil invertebrates (worms and insect larvae), which it extracts with a long beak from soft ground, and in smaller quantities - on plant foods. One female incubates and raises chicks. Having barely dried, the chicks can run and feed on their own. In case of danger, the female carries them through the air, holding them between her paws.
    Pigeons Of the representatives of this detachment, the most common wood pigeon or vyyuten is found in our country. It is distributed in the European part of the CIS, Western Siberia, east to the Irtysh and in Central Asia. Migrant. Appears in late April May. Soon after arrival on a tree (mainly coniferous), he builds a nest or looks for a suitable (empty) crow. Both parents participate in incubation of eggs and in all other cares for the chicks. Young chicks are completely helpless. Adult birds feed them by regurgitating "milk of the goiter". The grown up young animals, like adults, eat plant foods. In the autumn wood pigeons often fly out to feed on the fields. They often and willingly drink, fly to the watering place in the same place several times a day. Wood pigeons spend the night on tall trees. In addition to the pigeon, other pigeons are also found in the hunting grounds of our country - smaller and less important for fishing and amateur hunting: rock pigeon, stock dove, common and ringed turtledoves, etc. A trip abroad is always a responsible step and in order not to "fly" it is better to book tickets in advance. Early booking will allow you not to worry whether the tickets you need will be sold on the day of departure.

    Roast Boar Recipe

    To cook boar meat, we need:
    1 kg wild boar meat (fatty piece) 50 g bacon, marjoram 35 g fat 20 g tomato paste 1 cup red wine salt pepper 1 bunch herbs for dressing 2 onions 2 bay leaves 4 black peppercorns 1/2 cup vinegar 2 cups water . Boar Roast Recipe:
    Boil coarsely chopped onions, herbs, bay leaves and peppercorns in salted water. When the onion becomes soft, add vinegar and leave the resulting marinade to cool. From the piece of wild boar that you will marinate, remove the skin, membranes and excess fat before stewing. Pour the marinade over the meat and marinate for 2 days. Turn the meat from time to time so that it marinates well on all sides. Then remove the meat from the marinade, remove all spices from it and stuff with strips of bacon sprinkled with marjoram. Heat the fat and fry the prepared piece of wild boar in it evenly on all sides. Transfer the meat to a dish suitable for stewing, add water and remove vegetables from the dressing and simmer over low heat for 2.5 hours. When the meat becomes soft, take it out, cut it into pieces 1 cm thick and, in the same order in which they were cut, put it back in the pot where it was stewed. Rub the sauce through a sieve, add the tomato paste and wine and let it boil again. Pour the prepared sauce over the meat. Serve with boiled potatoes.

    To prepare one serving (per company) we need:
    2 beaver tails 1/4 teaspoon pepper 1/2 cup vinegar 1/4 cup oil 1 tablespoon salt 1/4 cup cherry or table wine 2 teaspoons baking soda 1 teaspoon dry mustard 1/4 cup flour 1 teaspoon sugar 1 / 2 tsp salt 1 tbsp Worcestershire sauce (or other) How to cook beaver tail:
    Remove skin from beaver tails and rinse thoroughly. Pour in water with 1/2 cup vinegar and 1 tablespoon salt and leave overnight. The next day, remove the tails from the solution, rinse, and fill with water with the addition of soda - 2 teaspoons per liter of water. Bring to a boil and simmer for 10 minutes. Drain the water. Roll the tails in flour. Melt the butter in a heavy skillet with a handle and fry the tails over low heat. Mix wine with mustard, sugar, finely chopped garlic and Worcestershire sauce (or other). Add to beaver tails and stir-fry over low heat for 10 minutes.
    Ingredients for the dish: 700 grams of hare; 1 small carrot; 1 head onion; 4 tbsp tomato paste; 7 cloves of garlic; sunflower oil; 3 tsp seasonings for meat; 1/2 tsp mixtures provencal herbs; salt and black pepper. Recipe for cooking a hare in the oven
    The hare must be prepared in advance. When the hunter skinned the animal and gutted it, soak the carcass in cold water for a day. Change it to a clean one every 4-5 hours. Now it's ready to bake.
    What we do next: Cut the carcass into portions and soak in a solution of vinegar for a couple of hours. Now salt, pepper the meat, add spices and garlic. Sprinkle the hare vegetable oil and leave to marinate for 8 hours. Fry the pieces in a pan and transfer them to a stewing container. You can use goose. Add some water. Pour the juice that stood out during the frying of the hare here. Cut the onion into rings, carrots into small cubes. Add vegetables, tomato paste and herbes de Provence to the meat. Cover the container with a lid and place in the oven. Bake the hare for 2 hours. Here is your dish and ready. You spent a lot of time preparing it, but the result exceeded your expectations. A fragrant juicy hare cannot be compared with a domestic rabbit. You have learned how to cook hare, why not continue to improve your English skills now? Suddenly you are lucky enough to hunt in the best hunting grounds in England? Schools of foreign languages ​​in Moscow, St. Petersburg and other cities of Russia will help you easily and quickly learn any language.

Very tasty meat, which has a set of nutrients, it is not fatty, contains a lot of proteins, therefore it is considered dietary.

Products

Black grouse - 1 piece,
marinade cold - 1l,
vegetable oil,
mayonnaise,
spices (mixture of peppers),
sprigs of parsley and dill,
salt.

Cooking

.
To prepare the dish, we take the prepared grouse carcass. We examine it, remove the remnants of feathers and skin.

Black grouse carcass

Next, cut it into several pieces. This can be done in any form. In this case, we cut the carcass as follows. We separate the spine, we don’t need it, after cutting off the cervical region from it, we cut each of the resulting two halves into three parts: the first is the hind leg, the second is the wing with part of the breast and the third is the breast, without the breast bone.

The brisket is quite thick, so we, in turn, cut it lengthwise into two halves.

butchered game

Next, prepare a cold marinade. Its preparation is very simple: pour clean cold water into a small saucepan about a third of its volume, put salt, black and red ground pepper, cloves and add a teaspoon of table vinegar.

Can be used for pickling and other.

We put pieces of black grouse in the prepared marinade and mix, after that we put 1-2 bay leaves on top. We put in a cold place for 6-12 hours.

Soaking in marinade

At this time, prepare a mixture with spices. You can use a variety of seasonings depending on your preference. We will do the following: we take a deep plate, put mayonnaise in it, pour a little mixture of peppers and herbs for game birds (bought on the market) on top and mix it all.

Preparing the mixture

We take out the pickled game from the dishes and put it in a plate with spices, mix thoroughly and put it on a preheated frying pan with vegetable oil.

Pieces of black grouse with spices

Pieces placed in a pan

On medium heat, first we fry the pieces on both sides, and then add a little water to simmer.

Putting out game

Extinguishing time about 30 min. When the water boils away, fry the black grouse until golden brown.

Fried black grouse is ready

Serve the finished black grouse with a side dish and decorate with herbs and sauce.

The dish is ready, bon appetit.

Who has on the farm clay pots, you can cook black grouse in them, it will turn out no less tasty. Read this recipe.

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