Roasted game bird
Description
The recipe won't take much time. Pan-frying is the best way to cook game birds. Game birds are usually roasted whole. Small game birds (quails, woodcocks, snipes, partridges, etc.) are wrapped in bacon slices or larded with fat and pieces of garlic or wild garlic—this gives the dish a special aroma. Large game birds (capercaillzes, black grouses, partridges) are first cut into pieces, fried in oil until crispy, then stewed. Preparation: Secure a thin piece of bacon on the fillet part of the bird with a string. Place in a frying pan or skillet and fry in oil. Then turn over and roast in the oven for 5 to 7 minutes. Remove the bacon and lightly fry the fillet side. Pour broth into the pan or skillet, bring to a boil and strain. This broth will be used when serving the game. Fry the liver, simmer briefly, then pass through a sieve. Prepare croutons by cutting bread into rectangular slices 4x8 cm in size and 1–1.5 cm thick. Make a longitudinal indentation in the center, place in a pan with oil and fry. Spread the cooked croutons generously with the liver puree. Place the fried game on the crouton, pour over the prepared broth, and sprinkle with chopped fresh herbs. Serve the game hot with salad or jam.