Capercaillie has long been a desirable prey for hunters. These birds are similar in size to geese or small turkeys, but have a completely different taste. Gourmets consider the meat of this feathered game a delicacy.
Most of the representatives of this genus live in Russia, Ukraine, Slovakia, Sweden, Spain, Greece, Germany, in the territory of Asia Minor. It is easiest to hunt wood grouse during the mating season, when males’ vigilance is significantly dulled. By the way, hence the name “wood grouse”.
General characteristics
Capercaillie is the largest member of the partridge family. The male can be recognized by the black plumage interspersed with white. Feathering on the chest – with a blue-green sheen. The “dress” of the female is brighter, mainly in brown-red shades. Capercaillies mainly feed on needles, in summer – berries, buds and leaves. The male can weigh about 6 kilograms and his meat is enough to feed 5-8 people. The female’s weight is 2 times less. However, hunting for her is prohibited by law. In our latitudes, there are 2 species of wood grouse: common and stone (another name is long-tailed). The average life span of these birds is no more than 14 years.
Life
Capercaillie can hardly be found in deciduous forests. Their main habitat is coniferous or mixed thickets, swamps, forests rich in berries. These birds live sedentary. For “complete happiness”, wood grouse need areas with tall grass, where they will build nests, a “pool” of sand for “bathing” (representatives of this genus categorically do not accept bathing in water) and, of course, blueberry bushes are the main delicacy of these birds. …
It is interesting that females and males live separately in ordinary life. They are found only during the breeding season. Capercaillie does not belong to flying birds, it goes around its “possessions” with a quick step or runs around. But if necessary, it can take off on a thick branch (for example, for an overnight stay) and at the same time it will flap its wings loudly.
Mating games for wood grouses take place in late winter – early spring, when the ground is still covered with snow. Interestingly, this ritual over the years can take place in the same specific place in the forest, where all the females and males that live in the vicinity flock to.
After mating, the female leaves the clearing and begins to look for a suitable place for the nest. In April-May, she lays 5-12 eggs, of which chicks appear after 25-27 days. They live with their mother until September, then they begin their adult life separately.
Wood grouse meat
In the Slavic tradition, the consumption of wood grouse meat has a long history. Even in Russia, this bird was considered a delicacy. It was served mainly fried. And to get rid of the bitter aftertaste after extraction, the carcass was hung by the head in a cold place (for example, in a cellar) for a couple of days.
Gourmets say that female meat is tastier (although you can’t hunt wood grouse). When deciding to try this living creature, it is important to be prepared for the fact that its meat, like other feathered game (hazel grouses, grouses, partridges), has a specific taste. Capercaillie meat has a relatively rough texture and a bitter taste. But after heat treatment, the product acquires a truly incomparable taste.
Usually wood grouse meat has a pronounced coniferous aroma, especially for older individuals. Fillets of young birds are soft and tender.
The nutritional value
This product is characterized by a rather high calorie content. A serving of game birds is capable of providing an impressive amount of important minerals and vitamins. For example: more than 60% of the daily intake of vitamin B12, almost 70% of cobalt, 33% of vitamin PP, at a quarter of the recommended daily intake of phosphorus, zinc, sulfur. Also, 100 grams of wood grouse will replenish the reserves of vitamin B6 and chromium (almost a fifth of the norm), iron (about 17%), copper and molybdenum (within 18%).
Useful components per 100 g of meat
Caloric value 254 Kcal Proteins 17,9 g Fats 29 g Carbohydrates 0,6 g Vitamin A 0,31 mg Vitamin B1 0,25 mg Vitamin B2 0,17 mg Vitamin B5 0,32 mg Vitamin B6 0,41 mg Folic acid 0,09, 12 mg Vitamin B0,04 0,5 mg Vitamin E 0,02 mg Biotin 72 mg Choline 16 mg Calcium 21 mg Magnesium 100 mg Sodium 245 mg Potassium 200 mg Phosphorus 240 mg Sulfur 60 mg Chlorine 3 mg Iron 3,2 mg Zinc 7,2 mg Iodine 0,2 mg Copper 35 mg Manganese 11 μg Chromium 64 μg Fluorine 14 μg Molybdenum 8 μg Cobalt 11 μg Nickel XNUMX μg
Useful Properties
Useful PropertiesWood grouse meat has many beneficial properties. Among the main advantages of this product for the human body are usually called:
- improving brain function;
- acceleration of protein synthesis;
- normalization of the nervous system;
- beneficial effect on the condition of the epidermis;
- benefits for the digestive organs.
Capercaillie meat is rich in iron, which means that this product can rightfully be considered food for the prevention of anemia. In addition, it contains substances that can stabilize blood glucose levels.
How to cook wood grouse
Game meat is not for everybody. But, perhaps, those who do not know how to properly prepare a caught bird say so. Here are some secrets on how to make wood grouse even tastier.
- Game meat tastes better on the day of cooking than warmed up.
- The wood grouses are first cooked at a high temperature, then the heat is reduced to preserve juiciness.
- If you cook whole poultry, remember that the meat on the breast will be the fastest to cook.
- The fillet of these forest dwellers goes well with onions, garlic, bacon, butter, thyme, red currants, pistachios, mushrooms, and herbs.
Oven baked capercaillie
Oven baked capercaillieThe first stage of bird preparation is the removal of feathers and offal. The liver, heart and stomach can be preserved (they can also be used to make delicious meals). Add a little fat under the skin of a bird that has been cleaned, washed and wiped with paper towels. You can use lard or bacon slices for this. After that, grate the carcass with seasonings both on the outside and on the inside.
In this form, the wood grouse can already be sent to the oven for baking. But before, to give a neat shape, tie with threads. The clear juice flowing from the carcass will tell about the readiness of the meat. Before serving the ready-made capercaillie leave to “rest” (wrap in foil for a few minutes).
Roasted capercaillie brisket
Fry the meat in a large amount of oil with the addition of chopped garlic. Then put the brisket in a heat-resistant dish, sprinkle with herbs and send to the oven, preheated to 120 degrees, then reduce the temperature to 65-70. Chill the finished dish and divide into portions.
What else to cook
Also, capercaillie fillet can be used to make meatballs or as a component of meat salads. To make the finished dish more juicy, you can add a little pork to the minced poultry.
Capercaillie dishes will be even tastier if combined with the right sauce. Creamy or sour cream with mushrooms is ideal for feathered game. A classic sauce for capercaillie is prepared from black currant, red wine and meat broth. The role of marinade for capercaillie meat is excellently performed by dry wines (white or red). Stuffed wood grouse can be prepared as a festive dish. For the filling, take apples, wild berries, mushrooms, vegetables, veal liver.
Ever tasted game meat? So maybe it’s time to change your gastronomic tastes? After all, properly cooked capercaillie is not only tasty, but also healthy. It is not for nothing that famous restaurants include dishes from these birds in their exquisite menus.
