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

Hunting is an occupation that requires certain skills and knowledge. But no less important is the ability to cook tasty game.

Capercaillie is, undoubtedly, a trophy of any hunter. Quite a rare bird that not everyone can shoot. Even the most experienced professional in his field does not always boast of such prey. Therefore, in order to get and cook capercaillie, attention and caution will be required. There is nothing sadder than a spoiled carcass obtained by hard work. Well, there is no need to talk about the loss of time and spoiled mood.

Taste of meat

Poultry meat is dark, juicy and tasty. However, due to the fact that it is not homemade, it is a little harsh. But this is not a problem, experienced chefs know the secrets and share them with pleasure. Dishes are incredibly tasty and nutritious, and cooking capercaillie brings a lot of pleasure.

An interesting fact is that the taste of meat directly depends on the time of year. Game caught in the fall has a lingonberry flavor. The diet of birds during this period is rich in lingonberries. With the onset of winter and the transition to eating needles, poultry meat acquires a bitter taste characteristic of needles. Game caught at the beginning of the spring period is subjected to additional processing in order to eliminate bitterness, which negatively affects the taste of the capercaillie meat dish in the oven.

How to prepare a carcass

In old cookbooks, you can find useful advice: in order to determine the readiness of the carcass, it is hung by the head in a cool place, after a couple of days the head of the bird will come off under the weight of the carcass. This is the right moment, you can start cooking capercaillie. In any case, the uneviscerated and unplucked carcass should be hung before cooking for 2-3 days. The taste of meat from this procedure will only improve.

Then the bird is carefully plucked, gutted and cut into pieces. The carcass is scalded with boiling water, feathers are pulled out. Modern devices make this procedure quick and easy. For this, special automatic tongs are used, which will remove feathers without any hassle. The remaining "vegetation" can be treated with fire. Already in this form, the meat is ready for subsequent heat treatment.

cooking secrets

To make the capercaillie dish tender and nutritious, you need to direct your efforts to eliminate the excessive stiffness of the meat and correct its taste properties. It is recommended to soak the spring carcass in a solution of vinegar for two days. For this, a mixture of water and vinegar is prepared in a ratio of 2: 1. You can use lingonberry juice instead of water. Red wine gives the meat a unique flavor, so many cooks add this ingredient in addition to vinegar. It is better not to soak autumn meat, as the special lingonberry saturation is lost.

To cook capercaillie tasty, you need to take into account the fact that the absence of fat deposits in poultry leads to excessive dryness of meat after thermal treatment. This disadvantage is eliminated very easily: the carcass is chopped with slices of lard. It will melt and give the meat the missing tenderness. Also during cooking, periodically you need to water the carcass with juice flowing onto a baking sheet. Cooking time for game is at least three hours. Proper cooking of capercaillie in the oven and following all the recommendations is the key to a delicious dinner.

Cooking in the field

In the field, it is not possible to marinate game. The entire cooking process should take a fairly short time. Not only temporary resources are limited, but also water supplies. How to cook capercaillie in such conditions? It's very simple, there are several great ways that hunters pass from mouth to mouth.

Method number 1. Grilled game

The slaughtered game is gutted and thoroughly rubbed inside with a mixture of salt and pepper. Limbs can be chopped off. A few chopped potatoes are placed inside, but other vegetables or fruits can be used. For example, apples or pieces of pumpkin.

From above, the bird is carefully coated with clay of the consistency of thick sour cream. The main thing is to completely cover its entire surface. It turns out a kind of doll. You need to prepare a fire in advance, there should be enough hot coals to completely immerse the carcass.

Carefully need to pierce a few holes in the "chrysalis" to release excess steam. In this position, it bakes for about 20 minutes. After this time, the clay hardens and the feathers are removed along with the cuttings. In addition, juice and all useful substances are stored inside.

Method number 2. Bird baked on a spit

Another recipe for making capercaillie will require more time, since in this case the bird is baked over a fire. Putting it on a spit, you have to twist it for at least three hours. With patience, you can cook a very tasty dish that will delight vacationers on the banks of a river or lake.

Method number 3. Boiled game

The bird is cut into 6 parts. Its insides - liver, heart, stomach, as well as paws and neck will be useful in order to cook capercaillie soup, well, the rest of the pieces are salted and stuffed with small pieces of fat. We prick each of the six parts on a fork and fry on a fire for 2-3 minutes until a crust forms.

Then add oil or fat to the cauldron, lower the previously fried pieces of meat, add 2 cups of broth and a glass of lingonberry or cranberry juice. You can also use fresh blueberries or blueberries.

Everything is stewed on a fire for about 40 minutes, and it is important to ensure that the fire is not strong. Cooked pieces of meat can be additionally dried on coals, and the juice remaining in the boiler is useful in order, for example, to boil potatoes.

Cook at home

Each hostess wants to surprise guests by serving some original dish for a gala dinner. Deliciously cooked game will not leave anyone indifferent, but how to cook capercaillie at home?

Stuffed Capercaillie

Ingredients:

• a bird weighing about 3 kg;
• wheat bread - 300 g;
• pork or chicken liver - 100 g;
• eggs - 2 pcs.;
• butter - 100 g;
• milk - 100 g;
• onion - 1 pc.;
• salt, pepper, dill.

To cook capercaillie, it is necessary to wash the carcass, dry it and salt it. Next, the tips of the wings and lower legs are removed. The liver, bread and onions are passed through a meat grinder, salt, pepper, butter, eggs are added to the minced meat. The bread is pre-soaked in milk, although plain water can also be used for this.

You can also add chopped mushrooms, such as oyster mushrooms, to minced meat. We stuff the carcass with the resulting minced meat and send it to the oven on a baking sheet. Periodically pour it with juice flowing down during cooking.

Poultry with Cognac Cheese Sauce

This recipe for cooking capercaillie in the oven is also quite simple, but the dish turns out to be exquisite and tender.

We wash the prepared carcass, carefully remove excess moisture with a paper towel and coat with oil. Capercaillie is baked in the oven until fully cooked. At this time, we clean 500 grams of mushrooms, cook in lightly salted water and finely chop them.

We take out the baked bird from the oven, cut it into pieces and put it on a wide dish. In the juice remaining after baking on a baking sheet, add mushrooms, a glass of sour cream, salt, pepper to taste, 100 grams of grated cheese, 10 grams of cognac and put in the oven for 5-7 minutes. We take out the contents and mix it thoroughly with 200 g of oil. Carefully spread the mixture on a dish with a bird.

Capercaillie with apple and potato filling

The question of how to cook capercaillie in the oven worries many housewives. For cooking, you can use both products available in every refrigerator, as well as exotic fruits and spices. It all depends on the personal preferences of the hostess. This recipe is based on the available ingredients found in every refrigerator.

So, we prepare the carcass, for this we first pluck it, remove the insides, wings, shins and head. We place it overnight in saline and send it to the refrigerator or other cool place. Then we thoroughly wash the meat and prepare the minced meat. To do this, chop the apple, potatoes, chop the onion into pieces. Add salt, 1 teaspoon sugar, pepper to taste and mix. We stuff the carcass with this filling and put it on the foil.

We mix mayonnaise and mustard in equal proportions, grease the surface of the bird with the mixture. Next, we prepare a mass of crackers and meat seasoning, also sprinkle the carcass with it.

Cut the bacon into slices and spread next to the bird. Wrap it well in foil and send it to the oven for 5 hours. Periodically, the carcass must be turned over so that all sides are baked. You can add some water to the pan. The carcass is served on a wide dish, decorated with vegetables and herbs.

Capercaillie cooked in a slow cooker

We cut the prepared bird into 6 pieces, remove the paws, neck, head, wings and shins. Sprinkle each piece with spices and salt, stuff with pieces of lard, dip in oil and fry. To do this, you need to activate a special mode. From the remaining parts of the bird we cook the broth. Fry the onion, removing the meat from the multicooker. When the onion acquires a transparent color, spread the meat and pour the broth. Close the lid and simmer for 45 minutes. Mix about 3 cups of lingonberries with 2 tablespoons of flour, add a little water. We send this mixture to the slow cooker and cook for another 15 minutes. As a side dish for this dish, you can use potatoes, buckwheat, rice, Brussels sprouts, mixed vegetables or just pieces of fried rye bread.

Baked game is not only tasty, but also healthy. It retains all the useful substances, well, armed with some secrets, it can be prepared in the best possible way.

Video

In our video you will find a recipe for making a festive pate from capercaillie.

The process of preparing wild poultry is quite laborious and long. Thanks to the multicooker, you can make this process easier and not so tiring. So, how to cook capercaillie in a slow cooker?

First of all, it is necessary to properly prepare the wild bird for further culinary experiments. For this, the capercaillie should be plucked, gutted and butchered. To remove the bitter taste, the meat should be soaked in vinegar for several days.

Stewed capercaillie in a slow cooker

Ingredients:

• Capercaillie - ½ kg;
• Salt;
• seasonings;
• Vegetable oil;
• Bow -2.

Cooking:

1. Prepared poultry should be cut into medium pieces;
2. Peel the onion and cut it into small pieces;
3. Turn on the multicooker in the baking mode and fry the onion and meat in oil for a quarter of an hour;
4. Then the meat should be slightly salted, add various seasonings to your liking, a little water;
5. Set the multicooker to the extinguishing mode for 3 hours .

Fragrant tender meat of capercaillie. cooked in a slow cooker, can be served with or crumbly rice. Fresh vegetables, herbs and various sauces will give the meat a unique taste.

Capercaillie in sour cream sauce in a slow cooker

For this you need:

• Capercaillie meat - 600 grams;
• Sour cream - 150 grams;
• Vegetable oil;
• Cream - 100 ml;
• Salt;
• White wine - 50 ml;
• Seasonings.

Cooking:

1. Capercaillie meat must be cut into medium pieces and fried on both sides in a slow cooker in the stewing program, approximately 15 minutes each;
2. After that, pour white wine, cream, sour cream into the meat, add salt and a little seasoning;
3. Turn on the baking mode in the multicooker for cooking capercaillie for 2 hours;
4. If at the end of the program the meat remains a little hard, then you need to add another 1 hour of baking.

Sprinkle the finished meat with herbs and serve with fresh tomatoes and cucumbers. Capercaillie meat goes well with various sweet and sour sauces made from lingonberries, cranberries or plums.

Now you know how to cook wood grouse in a slow cooker so that your family and guests are delighted and delighted.

Do you know how to cook capercaillie at home? Not? Then take a look at this post.

Capercaillie is a rare guest on the table of city dwellers. Not so long ago, the carcass of this bird fell to us, lay for some time in the freezer, was afraid to try everything. But when I finally cooked it, I didn’t regret it, I didn’t expect such deliciousness, although the cooking process was completely normal.

There are actually many ways to cook it, but I will talk about cooking in tomato sauce. I liked the meat itself, excellent taste. I read that it gives off a little smell of pine needles, but our bird did not have any foreign smells.
In general, if you ever get a capercaillie carcass, do not refuse, try to cook it, I recommend it!

We cut the carcass of the capercaillie into pieces of the desired size. Fry the pieces of capercaillie in a frying pan in vegetable oil.

At the same time, we will cook vegetables in a slow cooker. Cut and fry the onion.

Next we send the chopped carrots. Fry.

Add tomato paste (be guided by the amount of meat). You also need to add a little water, salt and spices, mix.

We put the fried capercaillie meat to the vegetables and start the automatic stewing mode.

That's all, our capercaillie is ready. Serve with any favorite side dish. Now you know how to cook capercaillie.

Spring is coming, and by this, the opening of the spring season is just around the corner. Some hunters are lucky enough to visit capercaillie and get one or a couple of these beautiful birds, which means it will be possible to cook something tasty from them.

Capercaillie meat, like other upland game, is very healthy, nutritious and pleasant to the taste. The basis of the nutrition of this bird is the buds, shoots and needles of coniferous trees, so its meat has a pronounced aroma of needles, without any unpleasant aftertaste. In terms of stiffness, the following can be noted - in young and adult individuals it is acceptable, in old ones, of course, it is harsh.
In general, in terms of the combination of qualities, the capercaillie resembles ordinary beef and, as it seemed to me, is a little tastier than black grouse and goose.

There are many ways to cook this bird, but it is better to give preference to those where the meat is stewed, so it boils well, becomes soft and at the same time does not lose the flavor notes characteristic of game birds.

Below is a recipe for one dish. It cannot be called exclusive, many may have already met something similar, but still we will tell about it.

So, the capercaillie, harvested in the autumn, is defrosted, and at this time we are preparing the necessary products.

We will need:

Capercaillie - 1 piece, in this case we took half of it.
Sour cream - 1 jar, g
Butter - 1/3 pack
Main spices - "berries" of juniper, black peppercorns
Additional - any seasoning for poultry.
Greens - parsley or dill
Salt - to taste.

And now we are preparing:

After the capercaillie is completely defrosted, we wash it under cold water, before that, if necessary, we cut it into medium-sized pieces. Next, let them dry a little and proceed to dry pickling.
To prepare the composition, we take a small bowl, pour salt into it, add peppercorns and juniper fruits.

The latter, having a coniferous taste, should emphasize the aromatic notes of meat. Here, however, we immediately warn that you should not get carried away, 3-4 berries will be enough, otherwise the taste will kill all the taste qualities of the capercaillie.

Grind the spices with a mortar until a homogeneous mass is obtained.

Then, rub the pieces of meat with this mixture, put them in a small bowl and leave to marinate in this form for 3-4 hours.

After marinating, the meat must be fried over high heat until golden brown. We take a frying pan, melt the butter on it, add a little salt and spices to taste there, put the pieces and fry on both sides.

We put the pieces prepared in this way in a deep bowl, add water there (1.5-2 cm), put 5-6 lingonberries and put in a preheated oven. At a temperature of 180-250 gr. C (the main thing is that the broth boils) we simmer for 40 minutes.

If there is no oven, this stage can be completely replaced by stewing in a closed saucepan on the stove. This option can generally be called preferable for obtaining especially soft meat, but in the oven the pieces are not only baked, but also acquire a pleasant and golden crust.

In the free time that has appeared, we prepare the sour cream composition: bread the flour in a frying pan until creamy, pour it into sour cream, add greens and mix everything.

10 minutes before the end of the stewing of the dish, we take out the baking sheet, drain a little broth from it, with which we dilute the sour cream until a sauce-like mass is obtained.

Pour the resulting sauce over pieces of meat and broth and put it back in the oven. Note that in this case there was not enough sour cream (or the baking sheet is too large), but don't be sorry. Sour cream should be poured over the entire dish.

After 10 minutes we get our dish - that's what happened.

Ready capercaillie can be served, in principle, with any side dish, the main thing when decorating a dish is to use greens and a little soaked.

Thank you all for your attention, and we're going to eat!

Recipe for roasting capercaillie marinated in sweet wine and lemon juice in the oven. Marinated for 24 hours, cooks for 2 - 2.5 hours.

Capercaillie in the oven

Ingredients:

• Capercaillie carcasses
• Wine (sweet)
• Lemon
• Vegetable oil
• Spices for chicken

How to cook:

The wood grouse was cut into 2 parts along the ridge and soaked for an hour just in cold water. Then he threw these “half of the carcass” into an enameled basin, covered it with the “For Chicken” spice (apparently there is a lot of turmeric there - yellow in appearance) and poured 300-400 grams of sweet homemade lingonberry wine.

Since lingonberry wine is very difficult to make due to the specificity of the berry - it fermented very slowly for a whole year, I'm afraid that only I have it ... I think any high-quality sweetish wine will do. Squeezed half a lemon over the meat. I threw all this pleasure in the refrigerator for almost a day.

Then he salted it and threw it on a baking sheet in good vegetable oil. Marinade poured in there. I covered it tightly with foil and kept it like that for 1.5-2 hours until the wine evaporated at 200 degrees. The meat is soft!

Then he removed the foil and fried at 220 degrees until golden brown for another 15-20 minutes.