Forest bird recipe

Skogsfågel recept

Forest Bird Recipe

Hang time

When it comes to hanging forest birds, I usually think that it can hang a little more than you think it can handle.

An old rooster can be a really tough and reluctant experience if it is not well hung. Several of the people I know who are used to hunters and good cooks have used good forest bird recipes but prepared an old bird that did not hang long enough and have in some cases been scared for life, or at least until I offered a bird and they gave it one more chance.

The bird must of course not rot, but deserves to hang for a long time. Since I do not have a cold room but have a basement, I often hang my venison there. At the beginning of the season, I like to use a small game bag to avoid flies / fly larvae and then ignore the bag into October. I almost always remove the forest birds I take before hanging, but I always leave the skin on during the hanging process. I have imagined that the bird dries if it is skinned. A string around the neck and hung from the ceiling so that any blood flows out of the body cavity and the inside becomes dry and odorless.

One term you usually use is daytime temperatures when talking hanging time. An example, 40 degrees Celsius is a normal rule of thumb. That is, if you have 8 degrees warm in your hanging room, the meat should hang there for 5 days, 8 * 5 = 40. But personally, I usually let the bird hang much longer, provided that no stomach contents and the like have come out on the meat or that it has been shattered. 10-14 days is not uncommon for my top bird tether to hang in the basement in the winter.
My tenderizing place for meat.


I rarely have the time or desire to stand in the kitchen for a whole day but have tried to simplify it to the best of my ability, so here is a suggestion for a good forest bird recipe, the meat I use can be capercaillie or black grouse. I usually bake the meat the day before we eat it, then I make the sauce the same day we eat.

Recipes - do this

  • Peel the bird's skin and salt and spice (white pepper) on the bird around.

  • Find the right cast iron pot in which the capercaillie or grouse can fit, or a roasting bag in an ovenproof form.

  • Set the oven on over / under heat 110 degrees.

  •  Fry the bird in the frying pan with butter a little around.  

  • Roughly chop a yellow onion and place in the pot together with the bird and add a generous amount of butter (50 g at least).

  • Pour a drinking glass with water into the frying pan, a little salt and pepper and then into the oven with a lid for about 3 hours. If you turn the bird in the frying pan in the oven so that each piece of breast is left in the sky for an hour on each side, even the driest old tip will be juicy.

  • Remove the bird from the pot and strain the liquid. Pour the liquid back into the frying pan and pour in 5 dl cream and 2.5 dl creme fraiche. Half a meat bouillon cube and a little soy as well as salt and pepper as needed, the sauce is ready.

  • Cut out breasts and other pieces of meat to be eaten from the bird's carcass. I then cut the breast pieces into thin slices across the meat fibers.

  • Finally, I put all the meat in the casserole so that the sauce and meat can give taste to each other.

The forest bird stew is preferably eaten with homemade mashed potatoes and black currant jelly.


Best regards Rasmus

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