Pawaru-Grahmata

№ 37VII. nodaļa

Medenis

Larded roast pheasant (for capercaillie)

  • Serves 4–6
  • about 1¾ hours, plus 1 hour's soaking
  • Melnraksts · vēl nav izmēģināts

1796Meddenis,

Modernizētslpp. 295 · PDF 309
4 porcijas

The book gives no quantities, only the times: an hour in cold water, and 3 days or more in vinegar for an old bird. The amounts below are ours.

Method

6 soļi
  1. Rinse the birds inside and out with warm water and check for stray feathers and shot.
  2. Lay each bird on a board and beat the breast and legs a few times with a rolling pin or the flat of a meat mallet to tenderise it. With farmed birds you can skip this.
  3. Put the birds in a bowl of cold water and refrigerate for 1 hour. Drain and pat dry thoroughly inside and out.
  4. Heat the oven to 220 °C. Cut the fat into strips about 5 mm thick and thread them through the breasts with a larding needle in close rows. Without a needle, tie bacon rashers over the breasts. Season with salt and pepper.
  5. Put the birds in a roasting tin, brush with butter and roast for 10 minutes. Lower the heat to 180 °C and roast for another 35–45 minutes (guinea fowl 50–60 minutes), basting every 15 minutes, until the thickest part of the thigh reaches 75 °C.
  6. Rest for 10 minutes, then carve and serve with the pan juices.

Notes

What the book says vs. what we added

the method is the book's: the bird plucked, drawn, washed clean in warm water, beaten tender with a pestle, soaked for an hour in cold water, larded and roasted in the oven, because on the spit it doesn't get as tender and tasty. An old bird is first soaked in vinegar for 3 days or longer and beaten well. The butter, salt, pepper, oven temperatures and times are ours.

Capercaillie

the largest grouse (cock 4–5 kg, hen about 2 kg), a bird of old pine forest. It is protected or no longer hunted in much of Europe, including Britain, and very rarely sold; it is still legally shot in Scandinavia, Finland and Russia. An old cock is tough and tastes of the pine needles it eats, hence the book's vinegar. If you have one legally: soak it in equal parts wine vinegar and water in the fridge for 2–3 days, turning it daily; then rinse, dry, lard, and roast it covered at 160 °C for 2½–3 hours (a hen 1½–2 hours), basting often and uncovering for the last 20 minutes, until the thigh reaches 75 °C.

Black grouse and hens

the book says black grouse (teteris) and the hens of both birds are cooked the same way. See 02-076 for black grouse and its substitutes.

Head and feet

as with all game, the book leaves the head and feet on for roasting, then cuts the head off and lays it beside the bird on the dish. Birds are sold without them today.

Game safety

cook wild birds until the thigh reaches 75 °C and check for lead shot while carving.

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