How to cook black grouse?

We all know that our numerous meadows, forests, lakes and swamps have always been full of the most diverse game, but the black grouse used the greatest popularity among hunters. Her meat was cooked, as a rule, only on the festive table. The thing is that it was distinguished by impeccable taste and ideally suited to other dishes.

So, the black grouse is a bird that belongs to the chicken group. The meat of this bird has a dark color, but it has a refined taste. But, anyway, in order to make the dish really delicious, you need to comply with all the necessary cooking rules, otherwise you will spoil the meat. Do not forget that before you start preparing it, you must definitely determine the young grouse or not, because the old cock needs to soak for 2 days in order for its meat to become softer. So, let's see how to cook black grouse.



  • black grouse;
  • salt;
  • tomato paste;
  • dried mushrooms( optional);
  • onion;
  • carrots;
  • vegetable oil;
  • pickle tomatoes;
  • red wine( beer) - 2 cups;
  • black pepper;
  • garlic;
  • leaf laurel;Flour - spoon.


To extinguish the black grouse, divide its carcass into 4 parts, rinse it and place in tomato brine. After that, we place 2 cut onions. After 15-18 hours fry the meat from all sides. But remember, they can not be dried. Then put the meat in a bowl, and in the same pan fry the onions( the one that marinated) and grated carrots. When the roast is ready, add a spoonful of flour and tomato paste. You can also add grated dried mushrooms.

Ready to grill well mash with a fork and add red wine there. We add pepper, salt, garlic, laurel leaf. All this add to the meat and simmer for 1.5 hours on a small fire.



  • black grouse;
  • bacon - 5 slices;
  • butter - 2 tbsp.l.;
  • broth for frying - glass;
  • spices;
  • greens;
  • salt;
  • table vinegar - glass;
  • water is a glass.


The carcass is washed underwater and placed in vinegar with water for 12 hours. But remember, the black grouse must be turned over from time to time. Thanks to this, the meat will be soft throughout the entire length. After this, dry the carcass with paper towels and pile in pre-prepared strips of bacon. Salt the meat and chop it with oil. We put the carcass in the oven and from time to time poured meat broth. Fry it to the full. After this, water the meat with 3 tablespoons of vinegar and fry in a pan. Now divide the carcass into pieces, sprinkle with the soup in which it was roasted and put it into the oven for another 15 minutes.

Bon appetit!