Tender Wood Grouse

Yesterday, I took the wings and legs of the wood grouse shot during the previous autumn, out of the freezer. I managed to invent a good recipe for making the bird really tender!

First, like always, take your gun, seek a bird and shoot it 😀 Clean the bird and let it to autolyse in a cool and dark place for a couple of days, do not rotten the meat or let flies lay eggs on it. Freeze the meat or continue instantly after washing and possibly cutting the game. Season the meat with salt, white and black pepper, and thyme, by rubbing them onto the meat. It doesn’t hurt to keep the meat in a fridge for a couple of hours. Then, saute chopped onions in a hot pan with oil. Add also the previous seasons for letting the heat to release flavors. Then, continue with strong heat for browning the meat on all sides. Add some wine or beer, boil a little, add cooking cream, boil once more and then decrease the heat greatly. You should make the sauce enough wetty so that the meat won’t dry and burn during the coming hours. The mushrooms, like chanterelles or albatrellus ovinus, and carrots you should add now will also release some water during the cooking. Put the lid on the pan and boil the whole thing with low heat for two to three hours. Now, your meat should be really tender, you need only to add some heat, boil the whole thing down so that the sauce is enough stiff. The dinner is ready! Hyvää ruokahalua 🙂

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