Grouse is called one of the fastest endangered wild birds in Europe. Today, most of the representatives of this bird family are preserved in Eastern Europe and Scandinavia, as well as in the north of Manchuria. In Finland, for example, the population of adult black grouse reaches several thousand individuals per square kilometer. And not so long ago, the meat of this bird was consumed by residents of all Eurasia. It has always been considered a delicacy with properties beneficial to humans. But it looks like hunting for endangered black grouse may soon be outlawed.
General characteristics
Black grouse, or black grouse, is the largest bird of the grouse family, belonging to the most ancient order of birds – chickens. But the black grouse, or common grouse, although it is the most popular and demanded in the world, is not the only representative of the genus. In the United States, for example, meadow black grouse are found, in the north of Eurasia and the North American continent – white partridges (this is the name for black grouse with white plumage), Scottish grouses are found in the swamps of Great Britain, in the Alps, Pyrenees, Scandinavia and in northern Siberia – mountain grouses. And these are just some of the varieties.
Females of the most popular black grouse grow up to 45 cm (the size of a domestic hen), males – up to 62 cm. The wingspan of these birds can reach almost a meter. In terms of weight, the male carcass is clearly heavier than the female. An adult black grouse can weigh up to 2 kilograms, while females rarely reach 1,2 kg.
But you can distinguish males from females not only by the size of the carcass, but also by the color of the plumage. In “men” the plumage is usually black with a blue-green metallic sheen. The wings are dark brown with white spots. Another defining feature of the black grouse is the bright red spots above the eyes. The tail of an adult male with its shape resembles a crescent, curved upward. And the older the male, the wider, fuller and more curved his tail. By the way, it is this lyre-like tail that distinguishes the black grouse from other representatives of the pheasant family. Like the wood grouse, the gray-brown legs of these birds are covered with small feathers. Bird watchers say this feature helps black grouse walk in the snow in winter. Teteri (females), as already noted, are slightly smaller in size than males. Their color is also noticeably different – they are not bluish-black, but brownish-red and variegated, and their tail is divided into 2 parts. By the way, young males look very much like females. And one more interesting fact: in the wild you can sometimes see birds that look very much like black grouse or wood grouse, but in fact they are not. Biologists call these birds mezhnyak, they are a common hybrid offspring of grouse and wood grouse.
Perhaps the most recognizable feature of black grouse is their voice. Males make a special sound that resembles a cross between the cooing of pigeons and the boiling of water in a saucepan. At first, the cooing of black grouses is relatively quiet – the voice of birds can be heard at a distance of up to 50-100 meters, but then the black grouse increases the volume and becomes audible even from several kilometers away. The duration of soft and loud sounds can be different – it depends on the type of bird “message”.
The house of grouses is the coniferous forests of Northern and Central Eurasia (from Western Europe to Eastern Siberia). Although sometimes grouse can be seen near wet meadows, swamps, peat bogs, wastelands, fields (especially those sown with buckwheat). Still, their favorite places are forests of old birches, pines or alders, where they build their unusual nests. Unlike many birds, black grouse do not build their houses on trees, but dig out small pits in the ground, but always in a secluded place where they are not easy to find. Usually, for their nests, birds choose thickets of grasses, bushes or the shade of an old large tree. And in winter they “settle” right in the snowdrift, having carved a small cave in it.
The diet of adult birds depends on the season, but in any case, vegetarian food is preferred. In spring, these can be leaves, buds, flowers of various herbs and bushes, such as blueberries. In summer, black grouse “hunt” for the leaves of the same blueberry, as well as raspberries, seeds of cereals. In autumn, different berries appear in their diet, and in winter these loud birds again move to buds, as well as acorns, juniper needles. And if adults feel great on herbal food, then the chicks cannot do without small insects, and only slightly grown chicks switch to vegetarianism.
These are sedentary birds and, as a rule, during their life they do not leave their native places. In recent years, there has been a tendency towards a decrease in the population of black grouse in the world. Birds are disappearing mainly due to changes in the environment. Some of the species are already extinct, others, such as the Caucasian grouse, are on the verge of extinction. In Europe, grouse can still be seen in Belgium, the Netherlands, Germany, Denmark, Scotland, Finland, England. In Asia – in the northern part of Korea, Kazakhstan, China, Mongolia.
Useful Properties
Black grouse meat is a dietary product. A 100 gram fillet slice contains slightly more than 250 calories. But at the same time it supplies the body with almost 20 g of proteins and carbohydrates. And fat in 100 g of meat – nothing at all: within half a gram.
Due to its rich protein content, the meat of this feathered game is very nutritious and healthy. Like chicken, it is considered one of the best sources of essential amino acids. Vitamins A, E and group B, many minerals can also be obtained from a serving of grated meat. For example, fillets contain reserves of potassium, sodium, sulfur, phosphorus, copper, iron, fluorine. And each of these components contributes to maintaining healthy body functionality.
For example, folic acid makes grouse fillets especially beneficial for expectant mothers. Other B vitamins are useful for the nervous system, the functioning of most internal organs, the beauty of hair, nails and skin. Iron helps prevent anemia and increase hemoglobin levels. In addition, thanks to iron, grouse fillets are useful for people with impaired metabolism and chronic fatigue. Copper makes this product an effective protector against hair loss and early gray hair. In addition, thanks to the same element, the grouse prevents dermatoses, improves appetite and strengthens the heart muscle. In addition, this product contains another component important for heart health – potassium. It has a beneficial effect not only on the cardiovascular system, but is also useful for the proper functioning of the brain and the prevention of allergic reactions.
It may surprise some, but the meat of these birds is beneficial even for maintaining the correct balance of fluids and salts in the body, as well as for a healthy pH level. And the product will receive this ability from the sodium it contains.
How to choose and cook the right carcass
It is helpful to remember that old poultry meat is less tasty and tough than young black grouse fillets. To understand even the approximate age of a bird, you need to carefully look at its paws and check the flexibility of the chest bones. The sharper the claws and the more flexible the bones, the younger the bird. And the hunters noticed another peculiarity: the meat of the female is always more tender than that of the male. An unpleasant smell coming from the carcass indicates the staleness of the product.
Black grouse can be recognized by the color of the meat on the breast: it should be darker on top (dark cherry), and inside it should be pale pink. If the carcass of the black grouse is a hunting trophy, and not a “cultivated” bird, then its meat must contain some amount of lead shot. Therefore, before cooking, the damaged part must be cut out.
Black grouse meat belongs to dietary products. A properly cooked fillet is tender, juicy, tasty, of a pleasant pale pink color, somewhat reminiscent of hazel grouse meat. Many European restaurants include a variety of dishes from this bird in their menus. And for the French, this bird is a traditional festive dish for Christmas and New Year. By the way, in Bashkir cuisine, the meat of the grouse is also a national pride.
When cutting carcasses, many throw away the offal of black grouses, but the heart and liver of this bird are very tasty, for example, fried in oil with a slice of black bread.
It usually takes about 45 minutes to cook a black grouse. If the bird is not young, then it will take longer to cook, stew, fry or bake it. Better yet, follow the advice of famous chefs: fry and bake young carcasses, and more mature ones – boil or stew.
But it is undesirable to immediately extract boiled meat from the liquid in which it was cooked. Ideally, the black grouse should cool in a bowl of broth. This will make the bird fillet more tender and juicy. It is better to stew this bird with wine – it will be tastier. You can bake or fry either the whole carcass, or only the poultry legs – you get an original alternative to chicken meat.
In many European restaurants, you can order a grouse soup made from fillets and grated beans. On the basis of poultry meat and its offal, excellent meat soups are obtained, which even beginners in cooking can cook. Black grouse were no less popular in the cuisine of our ancestors. In Russia, the cooked grouse was considered a festive dish.
And one more secret. The taste characteristics of black grouse largely depend on the season when the bird was caught. Autumn grouses are considered the most delicious. By this time, they feed mainly on berries (as a rule, these are lingonberries, blueberries, cranberries, blackberries and others), which give the meat a special aroma and taste. In winter, when the birds’ diet consists of needles and buds, the taste of the fillet also acquires a light coniferous note.
With what is combined
Game meat usually goes well with wild berry sauces. And the black grouse is no exception. Considering that the hunting season for this bird is autumn and winter, then the berries are also taken in autumn. Most often, it is a blackberry. Its sweet and sour taste perfectly complements the aroma and taste of grouse meat. Equally advantageous combinations are grater meat and cranberry or lingonberry sauce. Garlic, wine, creamy or cheese sauce can also be a great addition. Broccoli, pumpkin, corn and other vegetables are served as a side dish for cooked grouse. Nuts, lemons, asparagus and mushrooms can be used as a filling to stuff a young carcass. Well, what a gourmet would refuse a black grouse fried with nuts or stewed in champagne with cream! These ingredients are also excellent at highlighting all the flavoring benefits of poultry meat.
Stewed black grouse
At the bottom of the mold, put 2 bay leaves, 3 cloves, a little cinnamon, onions cut into rings and a few slices of bacon. Cut the black grouse carcass into portions and put in a mold. Sprinkle with spices on top and cover with a bottle of red wine. The form is sent to the oven and the meat is baked over very low heat for 4-5 hours. Chill the finished dish and send it to the refrigerator with the form overnight. Serve cold.
Many people refuse game meat because they do not know how to cook it properly or find it tasteless. In fact, in order for the forest bird fillet to turn out juicy and aromatic, you just need to follow some cooking rules. Although when it comes to grouses, there are almost no rules. But the taste of this meat is unsurpassed. However, as well as the benefits of it.
