Hazel grouse bits

Grouse meat differs from the usual varieties of poultry by a light nutty note and an accent inherent in game. The meatballs themselves are very tender and literally melt in your mouth.

Ingredients

• 3 carcasses of hazel grouses;
• 200 milliliters of milk;
• 200 milliliters of broth;
• 3-4 slices of a loaf;
• 50 grams of butter;
• salt and black pepper to taste.

Directions

1. Soak the loaf pieces in the milk. Separate the fillets from the hazel grouse, on a large or medium grinder, pass into the minced meat. Mix with soaked loaf, salt and pepper. Stir the mixture well until viscous. Beat 3-4 times against the bottom of the bowl.
2. Form small round balls. Place in a saucepan, carefully pour in the broth and add the sliced ​​butter. Simmer over medium but not maximum for about 15 minutes.
3. Serve the tender mini patties with neutral side dishes like potatoes or boiled rice. Top with creamy sauces.