Capercaillie in port wine
- 2 pcs capercaillie legs
- 1/2 celeriac
- 1 carrot
- 1 onion
- 1 l game or beef stock or water
- 2 dl port wine
- 50 g butter
- salt and freshly ground black pepper
Peel and cut the root vegetables into pieces of the same size. Pan-fry the legs in butter until browned on both sides. Pan-fry the root vegetables as well.
Place the root vegetables, the legs, and the stock in an oven-safe dish. Capercaillie legs require a long cooking time and there are several ways to cook them. They can be cooked in a Dutch oven, in a roasting bag in the oven, in a boiler on stovetop, or sous-vide in a vacuum. Sous-videing the legs takes approximately 3 to 4 hours. Cooking time varies depending on the age of the bird.
You can also use a pressure cooker to cut the cooking time by half. In all methods other than vacuum, the fluid level should be monitored periodically. The legs are done when the meat is easily released from the bone.
Check and adjust the seasoning and enjoy in good company.
- 1 apple cut into cubes
- 2 dl gooseberries
- 1 dl pickled mushrooms, for example trumpet chanterelles
- fresh ginger
- 1 dl sugar with pectin
- 2 tbs apple cider vinegar
Bring the vinegar and sugar to boil. Add the gooseberries and the piece of fresh ginger. Simmer them for a while.
Add the cubed apple and the pickled mushrooms