You will need
- 1 carcass of a grouse;
- 300 g pork backfat;
- 2 pieces of Apple;
- 2 PCs. potatoes;
- 1 PC of onion;
- 1 tsp sugar;
- 150 g of mayonnaise or sour cream;
- 1 tbsp mustard;
- 2 tbsp. of seasoning for meat;
- 2 tablespoons breadcrumbs.
The first thing to do is to pluck and gut a grouse. Remove the wings, legs, head and guts. Place the bird in a salt solution overnight (8-10 hours) placing the container with the bird in a cool place. After soaking it should be well washed with water.
For the filling, slice 2 apples and 2 potatoes medium-sized pieces. 1 slice the onion half rings. Add 1 tsp of sugar, a little salt and pepper. Mix everything carefully. Nafarshiruyte the carcass with the mixture.
On the table lay the foil, in which to bake the grouse. Foil is better to use dense. Put her stuffed bird.
Mix the mayonnaise with mustard. This mixture lubricate the stuffed poultry.
Mix 2 tbsp of spice for meat and 2 tablespoons breadcrumbs. The mix liberally sprinkle the bird.
Cut 300 g pork backfat thin slices and cover entire carcass. This is to ensure that the meat was juicy and soft.
Wrap the meat in several layers of foil.
It is necessary to bake in a deep pan. Put the carcass on a baking sheet, be sure to pour some water. Cooking time depends on the age of the bird, it is 4 to 6 hours. Every half hour you must flip the chicken so it is evenly cooked. If water evaporates, add more. It is necessary in order that the bird is not burnt and was juicy.
Remove the bird from the oven, place on a tray. Decorate the finished game in their own way, for an appetizing look.
Meat grouse is improving, if you hang in a cool dark place do not cut and not plucked, the bird's head and to withstand about 2.5 hours. Experienced hunters believe that meat birds ready for cooking, when the suspended carcass will come off under the weight of the torso head.
The bird, which was stored frozen, preferably to marinate. When cooking in a bowl with meat, add dry red wine.