Black grouse stewed in sour cream

Prepare the carcasses of grouse, grate the outside with salt with spices. Stir the fat, put the grouse and fry on all sides until browned. Cut each carcass into 4 parts, put in a saucepan, add a little boiling water and bring to a boil over high heat. When boiling, reduce the fire to a minimum, close with a lid and simmer until tender. Shortly before the end of the extinguishing, salt a little. Fry the flour in a dry pan and stir with sour cream. When the grouse is ready, pour the sour cream dressing into the pan, mix, add to taste, add spices and simmer for a few minutes. Sprinkle with parsley greens before serving.