Grouse meat

At all times, humans have hunted wild birds and animals that inhabit the forests of planet Earth. The genus of wild birds of the Grouse, which belong to the order of the Kuroizobny, belong to important hunting species, whose meat has long been eaten. Currently, some species of grouse are on the verge of extinction, so they are protected by international organizations, and are also listed in the International Red Book. On the territory of the Russian Federation.

Composition of grouse

And besides, in the Scandinavian countries, the grouse bird is considered one of the most popular hunting and commercial birds. Grouse meat is valued by culinary experts around the world and is considered a recognized delicacy. It is noteworthy that grouse meat is distinguished not only by its magnificent taste. But also a vitamin-mineral composition, which is enriched with a significant amount of definitely useful compounds for the human body.

In the composition of grouse, you can find almost the entire vitamin alphabet, namely such compounds as vitamins of group A, B, E, PP, H, as well as choline and molybdenum. In addition, the composition of black grouse contains potassium, magnesium, sodium, fluorine, sulfur, calcium, zinc, iodine and other useful substances and biologically active compounds.

Grouse species

It is worth noting that among all types of grouse, the most popular is considered to be the Marmot Tetereus or the Ordinary Black Grouse Lyrurus Tetrix, which is also common in our latitudes. It is noteworthy that in terms of popularity, grouse meat is second only to such game as hazel grouse or partridge. Grouse meat is used in cooking, as are other types of game.

Grouse meat is thought to be great for baking the whole carcass over an open fire. In addition, grouse meat is used to make original soups and snacks. Unlike grouse grouse or grouse grouse are considered large birds. As a rule, the body weight of an average grouse begins from
1. 5 kg. Real culinary professionals like to use grouse meat when preparing various, so-called hunting dishes.

Interestingly, grouse meat has different hues depending on the layer. Where it is located. For example, the top layer of grouse meat has a dark gray or almost black hue. However, grouse meat, located closer to the skeleton of the bird, stands out in a delicate pink color, which can be compared to a shade of grouse meat. In the modern global culinary tradition, you can find a colossal number of different recipes for preparing grouse meat.

Grouse meat can be toasted and served under a fine nut, wine, vegetable or cream sauce. Grouse meat is marinated and then baked, stewed and served accompanied by a vegetable side dish or porridge. Grouse meat makes refined and refined to taste puree soups. Really, the nail of your cooking evening can be stuffed with vegetables or black grouse chicken.