Grouse stewed in wine
Composition / ingredients
5
servings:
Cooking method
1. Wash and dry the grouse. Cut into portions.
2. Heat up a saucepan, pour vegetable oil and a piece of butter. Fry the grouse from all sides until golden brown.
3. Peel the onion and cut it into half rings. Cut the carrots into cubes. We put the vegetables and berries of cranberries in a saucepan, pour water and wine, salt and add spices to taste.
4. Cover with a lid and simmer for about half an hour, until the meat is ready. The dish is served with fresh herbs and vegetables.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Lingonberries - 43 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Grouse - 254 kcal/100g
