Properly Braised Capercaillie
Main Dishes • European
Description
"I love to have fun, especially to eat" — John Doe. Probably, every cook (or pro) has their own view on how to prepare a particular dish. And that's absolutely right! Our midland cabbage rolls, for example, differ from Caucasian dolma only in that we grow a lot of cabbage, while they have a lot of grapes. Or the sprats in tomato sauce (also known as rusty sprats). For 70 years, the authorities hid from the public that they were snacking on anchovies. It's a matter of altitude above sea level. Therefore, I will offer you my vision of several particularly delicious snacks and drinks, and maybe not just that. Remember that the bird was shot with large shot, which remains in the meat. In taste, the prepared capercaillie is closest to veal. Enjoy your meal!
Ingredients
- 20% Sour Cream 5 oz
- Capercaillie Meat 10 lbs
- Bacon 5 oz
- Green peppercorns to taste
- Salt to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Pluck the bird, gut it, and rinse it. If there is a large piece, you can cook it whole; if not, you can cut the bird into portion-sized pieces.
Step 2
Wrap each piece in bacon, place everything in a pot, add water, and braise the whole lot for 3–4 hours.
Step 3
Add a lot of black peppercorns (about 15), bay leaves, and salt to taste about 40 minutes before it's done.
Step 4
About 40 minutes before it's done, add a lot of sour cream (about a cup).
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