Bird grouse is small, on average about 1 kg, according to the structure and appearance of the absolute is identical with the chicken. If you are able to pluck a thin skin of a bird is pure, it can be left on the carcass. Dry the meat, remove the fraction. Soak the bird is not necessary, but better if you lie down in the pen a night in the fridge, gutted of course. So it is better to make with any meat, it Matures during this time.

Will make large incisions on the breast, and stuff the carcass into large pieces of bacon and cloves of garlic. Inside place the sliced big onion, bacon and garlic and fresh or sun-dried tomatoes. Peel the potatoes, cut in large chunks, put the onion rings and again astrogate fat.

Spread the sour cream with salt and spices, cover grouse and potatoes with the sauce inside the carcass, too, pour the sauce. While you clean the potatoes, spread grouse and give him 20 minutes further marinate. The dishes take in exactly the products. If there ware a large - grouse will be dry, and if small - boiled. Need to one side was swimming in sauce and the other was baked. Pour water or broth over potatoes until it is completely covered, and teters was half in the broth.

Place in oven at 200-220 degrees on average (look at your oven) and bake for 1.5 hours, until tender. The bird constantly rotate together with the potatoes and pour the sauce over, then he will come out juicy.

All the same, you can do it outdoors in a pot, only instead of sour cream to use mayonnaise. Recipe of black grouse in this way in the Russian oven are still better at experimenting, but there you need to fill the products are completely and simmer in the coals with a closed throttle 3-4 hours. Bon appetit!