Grouse in sour cream for a romantic dinner

Small wild birds are good because they do not require preliminary preparation. Unless, of course, she's old. Therefore, it is often cooked whole or in large pieces. But what else can you make interesting from the same shot grouse? Try cooking them in a mild sour cream sauce. And in order to ensure the juiciness of the meat, we suggest first frying it with bacon, and then simmering it in a gentle dressing. Having cooked hazel grouses in sour cream, you will understand why this bird has been so popular for many centuries. Believe me, it is really very tasty, and most importantly, it is quick and easy.

Ingredients

• hazel grouses - 2 pieces (300 grams);
• lard - 25 grams;
• coarse salt to taste;
• flour - 15 grams;
• sour cream - 300 milliliters;
• ground pepper to taste.

Directions

1. Thoroughly rinse the plucked and gutted grouse carcasses, dry immediately with paper towels or towels and rub with coarse salt. Set the meat aside, cover it with cling film. Melt small pieces of lard in a hot roaster, cauldron or cast iron pot (any dish with thick walls will do). Remove greaves, and put hazel grouses in the remaining fat.
2. Put in a preheated oven at 170 degrees and fry the carcasses for 30 minutes, periodically turning the meat over and pouring fat over it. Cool the ready-made hazel grouses slightly so as not to burn your hands when cutting, cut each in half with a hatchet or a wide knife. Drain excess fat. Put the hazel grouses back.
3. Saute the wheat flour in a dry frying pan, making sure that it does not darken too much. Stir vigorously, pour in sour cream, add salt and ground black pepper, bring to a boil. Remove the sour cream sauce from the heat and pour over the hazel grouse, leaving a small amount to serve (About half a glass).
4. Cover the dishes tightly with a lid and simmer at medium temperature on the stove for 5-7 minutes. Turn off the heat and leave the hazel grouse in sour cream for half an hour. During this time, they will finally get ready.
5. When serving, pour over the meat pieces with sour cream sauce and add any side dish. This can be fried or boiled potatoes, pasta, or oven-baked vegetables.
6. The juice remaining after the hazel grouses can be boiled down at least twice, and served in a saucepan with any other meat dish.