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Norway · Telemark · Drangedal| Common Animals Fish Mushrooms Flora |
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Tetrao urogallus |
http://en.wikipedia.org/wiki/Cantabrian_capercaillie
July: Hatching. Young capercaillies begin following their mothers, learning to survive in forest conditions.
Not dangerous to humans. During mating loses caution. Capercaillie is a symbol of the taiga and strength in Russian folklore. Hunting the lekking capercaillie is an ancient tradition. Feathers used for decorations and amulets.
Inhabits coniferous and mixed forests. Lekking male sings at dawn. Feeds on berries, buds, and insects.
Spring lek hunting early in the morning Walk-up hunting in coniferous and mixed forests in fall Use of calls to attract males
Best time is dawn and early morning. Capercaillie is shy and flushes quickly into cover. Optimal shot size is #6 or #7.
Breast is the meatiest part. Feathers pluck easily, singe any remains. Cool or freeze immediately after gutting. Meat is valued for special flavor, requires long marinating.
Breast: Frying, grilling, smoking
Thigh: Braising, soup
Whole bird: Roasting whole
Thigh: Braising, soup
Whole bird: Roasting whole
Grouse Hash with Potatoes (Pan-fry)
Flavorful dish with onion and spices
Flavorful dish with onion and spices
1. Cut meat and potatoes.
2. Fry with onion and seasoning.
3. Cover and cook until tender.
2. Fry with onion and seasoning.
3. Cover and cook until tender.
Roasted Grouse with Berries (Roasting)
Meat gets sweet-sour flavor
Meat gets sweet-sour flavor
1. Season carcass with salt and pepper.
2. Stuff with lingonberries or cranberries.
3. Roast at 180°C (350°F) for 1 hour.
2. Stuff with lingonberries or cranberries.
3. Roast at 180°C (350°F) for 1 hour.
Grouse in Creamy Mushroom Sauce (Braising)
Creamy sauce enhances wild flavor
Creamy sauce enhances wild flavor
1. Brown meat pieces.
2. Add mushrooms, cream and simmer 40 min.
3. Serve with rice or pasta.
2. Add mushrooms, cream and simmer 40 min.
3. Serve with rice or pasta.
Grouse Vegetable Soup (Boiling)
Hearty and warming soup
Hearty and warming soup
1. Make broth from bones.
2. Add vegetables: carrot, celery, potato.
3. Simmer until soft and garnish with herbs.
2. Add vegetables: carrot, celery, potato.
3. Simmer until soft and garnish with herbs.