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Charcoal capercaillie
1 serving
Bird carcasses are thoroughly washed, covered with tightly thin slices of pork lard, grated with salt, pepper and fried over coals, like barbecue, or in a pan in melted butter. On charcoal, young capercaillie are good, and capercaillie at "age" in a frying pan. The same applies to grouse.
Bird carcasses are thoroughly washed, covered with tightly thin slices of pork lard, grated with salt, pepper and fried over coals, like barbecue, or in a pan in melted butter. On charcoal, young capercaillie are good, and capercaillie at "age" in a frying pan. The same applies to grouse.
capercaillie to taste, or black grouse to taste, lard to taste, pepper to taste, melted butter to taste
