Grouse stewed in red wine Lone style

These small birds cook quickly, look great when roasted whole and become very tender after additional cooking. Since winged game is harvested in the wild, it is inevitable that small amounts of lead and feathers will be present in the meat. Therefore, before serving on the table, the place of the shot is carefully removed. A universal way of cooking hazel grouse is frying at medium temperature and, if desired, subsequent stewing in the oven or stewpan for 10-15 minutes. You need to fry the carcasses in a deep frying pan or in a saucepan, pouring fat. Ready-made poultry goes well with red wine and sauces with the addition of red currants, lingonberries and mushrooms.

Ingredients

• 4 carcasses of hazel grouses;
• 100 milliliters of dry red wine;
• ½ teaspoon each of dried herbs - marjoram, rosemary and oregano;
• 50 milliliters of olive oil;
• 50 grams of butter;
• salt and ground black pepper to taste.

Directions

1. Chilled hazel grouses need to be dried at room temperature on a paper towel for an hour. Frozen birds should be thawed first, then also dried.
2. When the temperature of the carcasses approaches room temperature, you need to rub the hazel grouse with a mixture of dried herbs, salt and pepper.
3. Then it's time to warm up the olive oil in a deep bowl, add butter and fry the carcasses, starting from the back. Do not forget to water the hazel grouse with fat and be sure to add a spoonful of oil to the inner cavity.
4. When the back turns golden brown, turn the carcasses to one side and continue to fry for 5-7 minutes on each side over medium heat 180-200 ° C
5. Transfer the fully fried hazel grouses to a flat plate and let sit for 10-15 minutes.
6. Add wine and the same amount of water to the fat remaining on the bottom of the stewpan, place the birds and simmer under the lid for 10-15 minutes on the stove or in the oven at medium temperature.
7. The sauce remaining after cooking must be filtered and, depending on the side dish, pour over the dish or serve separately. Stewed hazel grouses are ideal for boiled potatoes or fries, which can be dipped in sauce.