Roasted Grouse.

The young capercaillie is prepared for roasting, the eyes are cut out, washed, rubbed with salt and dressed. The breast can be larded or tied with slices of bacon. In the latter case they remain juicier. Later, place the grouse on the breast in a pan, baste it sufficiently with brown butter, add a small amount of onion and roast it while diligently pouring in calf’s bone broth, until it is quite juicy and golden brown (about 1 to 1 1/2 hours). Later, carve it with poultry shears, put it in the jars, pour the strained sauce over it and sterilize for 50 minutes at 100 degrees .

*Roasted black grouse* is prepared and roasted in the same way as the capercaillie, only you can leave out the onion.

all : home canning, from Mrs. Emilie Lösel,

Our tip: use a deliciously spicy bacon for a delicious touch!

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