grouse recipes

[Gipper32]

gonna try and get out to the woods this weekend, and hopefully get a grouse or two.

anybody have any awesome recpies???

i was thinking grouse and noodle soup???

grouse potpie???

[FishoDano]

Originally Posted by Gipper32

gonna try and get out to the woods this weekend, and hopefully get a grouse or two.

anybody have any awesome recpies???

i was thinking grouse and noodle soup???

grouse potpie???

What I did, earlier this year, its always an option and its very good.

Take the fillets of meat off the breast bone, shake in flour {I prefer to use brown, lunch sacks} Egg wash roll the peices of meat in the egg coat well. Drain off excess egg, again using a brown lunch sack toss in Kikkoman Panko {Japanese Style}
*Pan fry or deep fry, the panko will turn a nice golden color, at that point they are done.
You can also do this with Halibut, Cod and just about any other fish. Fish N' Chips! Simple and delicious
Good Luck to you, this weekend!



Dan

[Trevor Iverson]

I've done several recipes, some of my favorites start out the same way. I pan sear the breast meat in olive oil, then the first recipe is to simmer it in salsa, Chipotle is great, just use one you like, the longer it simmers, the more tender the meat is, you can serve this over rice. the other one I like is pan seared in bacon drippings, then I'll simmer it in a thinner Stroganoff recipe with Chantrelle mushrooms, again, you want the stroganoff a lot thinner because you want to simmer it a while to make the meat more tender. If the sauce is too thin when you are plating it up, you can thicken with corn starch or flour. This one is good on baby Yukon Gold potatoes or egg noodles. Experimentation is a good thing, you could discover some new fantastic dish.

[OregonHuntress]

My husband does grouse flambae. He adds seasoning to the bird and then pours in southern comfort (something sweet), let it simmer for a while ensuring meat is fully cooked then set ablaze.

[dartonvpr]

Just a simple man I guess. Could call it the Lynyrd Skynyrd recipie.
Roll breat meat in salt and peppered bisquick, pan fry in butter, then saute chanterelles in more butter and the leavings from the grouse. No need to complicate it.

[Artwo]

Got this recipe off of some wild game website. We use it for grouse, chucker, and pheasant.

Crock pot
4 bird halves (or leg/breast quarters)
enough chicken stock to cover birds
fresh stick of rosemary
fresh stick of thyme
two bay leaves
two granny smith apples cored and cut into fourths

cook covered on high most of the day (check doneness after a few hours)

Make up some long grain wild rice and plate. lay birds on top of rice, laddle on some of the juice from the pot......................enjoy.