ReceptnaptárHazel grouse in cream sauce (ryabchik v slivkakh)
Hazel grouse (ryabchik) is a favourite game bird of the Siberian taiga, traditionally a festive dish in cream sauce. Delicate, mildly gamey, with meat similar to turkey breast. Today it is also excellent with quail, pheasant or chicken.
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Method
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- Clean the birds and season with salt and pepper.
- Heat the butter and oil and brown the birds golden on all sides.
- Add the onion and juniper and fry for 3 minutes.
- Pour in the wine, boil for 2 minutes, then add the cream.
- Cover and simmer gently for 35-40 minutes until the meat is tender.
- Serve with mashed potatoes and lingonberry jam.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the game bird or it dries out.
- Cook the cream on very low heat so it does not split.
- Lingonberry jam is the classic accompaniment.
Frequently asked questions
Where can I get hazel grouse?
It is protected in many countries; use quail, pheasant or chicken instead.
Can it be frozen?
With the sauce, for 1 month.
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More russian ideas
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- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
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- Beef Stroganoff
- Pozharsky cutlets
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- Siberian pelmeni (hand-folded, with three kinds of meat)
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