Гусиный пир

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Просмотров: 883   ГУСИНЫЕ ПОТРОХА СО СПЕЦИЯМИ После удачной зорьки, чтобы не мучить друзей долгим ожиданием, готовим оставшиеся при разделке гусиные потроха. Для этого разрезаем... Гусиный пир

Гусиный пир

 

ГУСИНЫЕ ПОТРОХА СО СПЕЦИЯМИ

После удачной зорьки, чтобы не мучить друзей долгим ожиданием, готовим оставшиеся при разделке гусиные потроха.

Для этого разрезаем желудочки и вычищаем песок, камушки и другую требуху, тщательно промываем и очищаем ножом стенки желудка.

Каждую половинку режем на три части.

На раскаленную сковороду выливаем растительное масло, так чтобы оно закрыло дно.

 

Добавляем треть пачки сливочного масла.

Пару-тройку долек чеснока давим ножом и бросаем в шипящее масло.

 

Гусиный пир

ФОТО MURCOTIPTON/WIKIMEDIA.ORG (CC BY-SA 3.0)

Высыпаем порезанные желудочки и обжариваем в течение пяти-семи минут. В это время режем пару луковиц полукольцами. Убираем обжаренный чеснок, чтобы не давал горечь. Добавляем сердца, нарезанные пополам и промытые от сгустков крови.

Перемешиваем желудочки и сердца, обжаривая еще пару минут, после чего кладем печень и жарим все минуту. Высыпаем лук, солим, перчим по вкусу. Осталось потерпеть немного, пока пряности отдадут свой аромат. При желании можно добавить сметаны или сливок — хуже не будет!

ДИЧЬ, ФАРШИРОВАННАЯ ФРУКТАМИ

Подготовленную тушку гуся фаршируем смесью из чернослива, моченых яблок и нарезанной на куски груши. Натираем тушку любимыми специями и помещаем в рукав для запекания.

 

Гусиный пир

ФОТО PIXABAY

Укладываем в форму или на противень. Прокалываем пакет вилкой и запекаем в заранее прогретой до 200° духовке 2,5 часа.

КОТЛЕТЫ РУБЛЕНЫЕ

Срезанное с костей гусиное мясо мелко рубим до подобия фарша. Добавляем сало в соотношении 1:3. Шинкуем две средних луковицы и пару зубчиков чеснока, добавляем их в фарш и все перемешиваем.

Новости:  Шашлык: правила и тонкости от охотника

 

Гусиный пир

ФОТО BISO/WIKIMEDIA.ORG (CC BY 3.0)

В молоке минут на десять замачиваем треть батона белого хлеба без корки, смешиваем все ингредиенты в миске до однородного состояния, добавляем одно яйцо, перчим и солим. Слепленные котлеты обжариваем с двух сторон в растительном масле до румяной корочки.

ЖАРКОЕ С ОВОЩАМИ

Порезанную на порционные куски тушку гуся обжариваем в казане на раскаленном растительном масле до образования румяной корочки. Пока дичь обжаривается, делим средний качан капусты на восемь долек вместе с кочерыжкой. Очищенную картошку (из расчета две-три штуки на человека) разрезаем на четыре части.

Две-три крупных луковицы шинкуем полукольцами. Две моркови нарезаем крупными брусочками. Для этого блюда понадобятся также четыре помидора (свежие можно заменить консервированными) и два болгарских перца. Их мы нарезаем тоже крупными дольками.

К подрумяненному мясу добавляем капусту, располагая ее между кусков гуся, и остальные овощи. Накрываем крышкой и на углях или минимальном огне плитки тушим три часа. За тридцать минут до готовности солим, перчим по вкусу, добавляем очищенную головку чеснока, лавровый лист.

Источник: ohotniki.ru
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