Фото: Антона Журавкова
Я не большой поклонник выдерживать трофеи три дня в прохладном месте, тем более «красная дичь» удивительно нежная и не имеет постороннего привкуса и запаха.
Дупеля, бекасы, гаршнепы, вальдшнеп, коростель, перепел, молодая куропатка и рябчик ощипываются, потрошатся и отправляются на сковородку с шипящим сливочным маслом с чесноком и солью.
На гарнир — картошечка и легкий салат с лимонной заправкой.
Здорово, когда есть русская печь и несколько жирнющих коростелей. В котелок кидаем молодую картошку, добавляем пару кружек воды, веточку укропа, соль и сверху, взрезав нежную кожицу, выкладываем коростелей так, чтобы в процессе готовки жир стекал и пропитывал картофель. Затем все в печь и ждем, глотая слюнки.
Перепел, на мой взгляд, суховат и даже пресноват. Я отделяю грудку и ножки, с каждой птицы получается четыре порционных куска; каждый заворачиваю в тонкий слой бекона, кладу на противень, чередуя с очищенными потрошками кабачком и бататом, поплотнее, все нужно поперчить, посолить и — в разогретую духовку, 180 градусов и 40 минут.
Из спинок варю бульон. Вкуснее и нежнее которого не бывает.
фото: Семина Михаила
Конечно, бывают восхитительные толстые перепела, у которых под тонкой шкуркой такой заметный, не побоюсь написать, слой сала. Запекать таких в духовке, печи или на жарить на сковороде не так уж и важно.
Главное, во время подготовки не повредить шкурку, чтобы весь жирок не вытек, а, наоборот, впитался в мясо. Если выбрали духовку, смажьте, как пирожки, яйцом для придания блеска и корочки.
Молодая куропатка тоже не имеет достаточно собственного жира. И бекон не спасет ее нехуденькие ножки. Поэтому шпигую салом, чесноком и обкладываю укропом.
Должна признаться, что теперь ощипываю только куликов, жирных перепелов и коростелей, со всех же остальных снимаю шкуру, как чулок. Потроха стараюсь сохранить все, при жарке кидаю в последний момент, они готовятся мгновенно.
И на закуску самый желанный для легашатника трофей — дупель. Уверена, осенний вальдшнеп ничуть не уступит.
фото: Семина Михаила
Итак, рецепт — дупель с красной смородиной (рецепт авторский).
Можно любую кислую, но без горчинки или собственного яркого вкуса ягоду. Мне же попался куст красной смородины. Добыть дупелей (для этого завести, вырастить, воспитать и натаскать легавую, найти охотника или самому научиться).
Ощипать, выпотрошить, опалить. На костер — сковороду, и кинуть в нее, не жалея, сливочное масло, раздавить чеснок.
Как зашкворчит, выкладываем дичь и высыпаем смородину. Солим. Обжариваем 5–7 минут, переворачивая с боку на бок.
Выкладываем на блюдо дупелей, смородину и чеснок, не забываем, что можно еще чуть посолить, и быстро начинаем есть, пока все домочадцы не сбежались.
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