Capercaillie (wood grouse) meat
Dark lean meat of large forest game with a firm fibrous texture and a gamey resinous-piney aftertaste, for soaking and long braising.
Capercaillie (wood grouse) meat is dark lean meat of large forest game with a firm fibrous texture and a pronounced gamey, slightly resinous-piney aftertaste from the bird's coniferous diet. It is soaked in milk or a marinade, larded with fat, long-braised in wine, cream or sour cream with juniper and lingonberry, roasted and made into pates and stews.
Calories, proteins, fats and carbohydrates per 100 g of product
Capercaillie (wood grouse) meat, Raw: Calories 112.0 kcal, Proteins 25.9 grams, Fats 0.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Properly stewed capercaillie is a refined dish of European cuisine that combines the noble taste of game with rich creamy and smoky notes. The capercaillie is a bird with dense and aromatic meat that requires long cooking to reveal its tenderness. The dish is prepared in a pot where the meat simmers with bacon, peppercorns, and bay leaves, gradually absorbing a rich bouquet of flavors. The final touch is the addition of sour cream, which gives the dish a creamy texture and softness. This cooking method comes from hunting traditions when game was stewed for hours, turning it into a gastronomic treasure. In this preparation, capercaillie pairs excellently with mashed potatoes or vegetables, highlighting its depth and richness.
6
12
240
