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Netherlands · Overijssel · Rijssen| Common Animals Fish Mushrooms Flora |
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Lyrurus tetrix |
July: Hatching. Young capercaillies begin following their mothers, learning to forage and hide from predators.
Poses no danger. Large forest bird. Black grouse hunting is part of Russian hunting culture. Mentioned in traditional Slavic recipes.
Found in northern and eastern forests of Europe and Asia. Prefers forest edges and boggy areas. In winter, may burrow into snow for shelter.
Lek hunting early in the morning during spring Ambush near berry bushes in autumn Ski hunting in winter by following tracks
Use blinds and stay quiet on the lek. Active during morning and evening in berry season. Tracks in snow help locate birds in winter.
Pluck immediately – feathers come off easily. Gut in the field to avoid spoilage. Cool carcass quickly after harvest. Meat is valued by hunters, especially autumn birds.
Breast: Frying, roasting
Thigh: Braising, stew
Whole bird: Smoking, grilling
Thigh: Braising, stew
Whole bird: Smoking, grilling
Pan-fried Grouse Breast with Cranberry Sauce (Frying)
Berry tartness enhances game flavor
Berry tartness enhances game flavor
1. Marinate breasts in rosemary and garlic.
2. Pan-fry until golden brown.
3. Serve with cranberry sauce and potatoes.
2. Pan-fry until golden brown.
3. Serve with cranberry sauce and potatoes.
Roast Grouse with Apples (Baking)
Apples tenderize meat and add aroma
Apples tenderize meat and add aroma
1. Stuff bird with apple slices.
2. Roast at 180°C (350°F) for 1 hour.
3. Serve with vegetables and sauce.
2. Roast at 180°C (350°F) for 1 hour.
3. Serve with vegetables and sauce.
Homemade Smoked Grouse (Smoking)
Rich aroma and good preservation
Rich aroma and good preservation
1. Marinate the bird in salt and spices overnight.
2. Smoke at 70°C (160°F) for about 3 hours.
3. Cool and serve with bread and pickles.
2. Smoke at 70°C (160°F) for about 3 hours.
3. Cool and serve with bread and pickles.
Grouse Thigh Stew with Mushrooms (Braising)
Hearty dish with forest flavor
Hearty dish with forest flavor
1. Brown thigh with onion and carrot.
2. Add mushrooms and broth, simmer for 40 minutes.
3. Serve with porridge or potatoes.
2. Add mushrooms and broth, simmer for 40 minutes.
3. Serve with porridge or potatoes.