Favorite Grouse Recipes?

[lungdeflator]

Anybody care to share their recipes?

[BobT]

Cube your grouse breasts into bite sized pieces and saute with onions, mushrooms, celery, and garlic in butter till desired doneness. May add your favorite spices too. I like Lowry's seasoned salt and fresh ground black pepper.

Shred swiss or mozzarella cheese over the top just early enough before serving so it melts.

[reinhard1]

here's one from the wild game cookbook i have tried and liked.-2breasts of grouse,halved.- 4T butter.- 1/2 jar tart jelly.- 5oz dry sherry.- salt and pepper.- 3 to 4T heavy cream.- paprika. saute breasts in butter until nearly tender. add jelly and wine. salt and pepper to taste. cook covered for 15 to 20 minutes. remove breasts to a platter. add cream and a dash of paprika to the gravy. taste for seasoning and add more salt and pepper if necessary.pour gravy over meat. that's it good luck.

[TylerS]

1. Pound breasts flat with meat mallet. 2. Set skillet to medium high and melt butter and veggie oil. 3. Mix some flour with a bit of salt and pepper. 4. Dredge breasts. 5. Brown breasts in skillet no more than 2 minutes per side. 6. Eat!

I hate overseasoning grouse. Of all the things I douse in ketchup, trail chickens are the only meat I eat as is.

[lichen fox]

Fillet breasts off bone...dip in flour...dredge in beatten eggs...put in bag & shake in your favorite shore-lunch mix, (or dip in beer batter), deep fry...

I've used this for Ruffies, Sharptail and it even makes for great tasting spruce hens!

[CANOPY SAM]

rh1 - does the jelly and wine make the gravy? I don't know what tart jelly is. What do you suggest?

Bruer, you need to chime in here. You've got great grouse meat ideas!

[IcecoldMN]

Pending the type of grouse, if you have red meat I love to cube it up, roll it in dry ranch dressing and wrap in bacon. You can add a drop of hot sauce to each then put in the over at 325 for 25 minutes. Then broil to crisp bacon and enjoy. It may not be the healthiest but it will disappear quickly.

[Matt Breuer]

My 4 favorite upland recipes are sharptail fajitas, grouse quesidillas, grouse alfredo, and woodcock-kabobs. I wrote up these recipes for the St. Croix cookbook, so grab a copy if you see one around! Otherwise I can post the recipes when I am near my home computer if people want them...

[reinhard1]

the first time i tried it i tried apple jelly and it worked for me. yes the jelly and wine for the most part make the gravey. after i saute the breast with butter i add the wine and jelly and i cover the mixture over low heat. i usualy make more gravey than it calls for, but thats just me. i like to put some over the rice or vegies or pasta i'm having with it. i use this reciepe for chicken breast also cause i dont have luck sometimes with the partrige. i froze some cherries of our trees this year and they are sweet/tart and am planning on making some pies this fall and maby try my hand at making some jelly. good luck.

[jjz]

For ruffies I keep it simple.

1 hot pan of butter, grouse breasts in some coating (50%flour/50%cornmeal) fry less than 2 minutes a side. If they are stringy or tough you over cooked um, cut temp or cooking next time. I dont think any meat is as succulent or delicious as ruffed grouse cooked just right. To do any more is robbing yourself or you are one hell of a grouse hunter and need variety...

[mixxedbagg]

I just like to bake the breasts with a little butter, salt, pepper, and maybe a couple of herbs and serve with wild rice.

I've started saving the meat (with tendons removed) from the thighs and legs and what little is left on the breast after filleting. I'm just freezing it...when I get enough, I thought I'd either use it for soup or make some grouse jerky. Any ideas for using these scraps?

[Redlantern]

This is the way I cook them. Couple of strips of bacon to keep them moist, bake in a cast iron dutch oven with the lid on.

[mixxedbagg]

MMMMMM!

[lovebigbluegills]

Matt,

Would you be so kind as to post those recipes? They sound quite tasty.

[CANOPY SAM]

Oh my! That is a tasty picture.

[Matt Breuer]

Grouse Quesidillas

4 flour tortillas

1 package taco or fiesta blend cheese

2 ruffed grouse breasts, de-boned

Butter

Onion flakes

Pepper

Garlic

Chicken seasoning

1 cup salsa

1 cup sour cream

Cut grouse breasts into small cubes and cook with butter over medium heat with onion flakes, pepper, garlic, and seasoning until golden brown. Spread grouse over tortillas, spread cheese over grouse, and cover with another tortilla.

Bake at 350 degrees F for 7-10 minutes.

Cut into pizza style slices and serve with sour cream and/or salsa on the side. Serves 3.

Grouse Alfredo

2 ruffed grouse breasts, de-boned

Onion flakes

Chicken seasoning

Pepper

Garlic

Butter

1 package fettuccini noodles

1 can three-cheese alfredo sauce

Cut grouse breasts into cubes and fry in a pan with butter, onion flakes, seasoning, garlic, and pepper until golden brown. Set aside.

Boil noodles until tender. Drain. Return to pot and toss/mix with butter while noodles are still warm.

Pour grouse chunks into pot with noodles and alfedo sauce and toss/mix.

Serve with garlic toast. Serves 4.

Sharptail Fajita’s

2 boneless sharp-tailed grouse breasts, cut into thin strips (can also use pheasant or woodcock)

2 Tbsp. vegetable oil

1 onion, cut into wedges

Garlic

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 zucchini, trimmed and cut into strips

8 flour tortillas, warmed

1 chopped tomato

1 cup guacamole

1 cup sour cream

Heat the vegetable oil in a heavy skillet and cook grouse strips over high heat, stirring constantly for 5 minutes or until browned. Drain and set aside.

Add the onion, garlic, and peppers to the oil in the pan and sauté over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.

Return the grouse to the pan and heat until sizzling hot. Serve with warm tortillas, sour cream, guacamole, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired. Serves 4.

Woodcock Kabobs

6 boneless woodcock breast halves (3 birds)

Lawry's Season Salt

6 strips of maple bacon

Wrap each breast in a blanket of bacon and stick on the skewer. Do this with all 6 breasts. Sprinkle with Lawry's and other chosen seasonings.

Cook on high heat on the grill until bacon is done. Serve on a bed of rice. Serves 3.

[lovebigbluegills]

Thank you kind sir.

[Harmonica Bear]

Substituted Grouse for chicken in fried rice and chow mein last night. Pretty darn tasty!

Red Lantern, That looks awesome!

Matt, all those sound great! It's amazing what one can do with grouse, well most game anyways!

Time to go bag some more!

[mwal]

De bone your birds cut meat into cubes.

dredge the cubes in seasoned cornmeal based fish breading I like Andy's from fleet farm.

Fry pieces till brown in skillet with a little olive oil.

Remove from pan and put on paper towels to drain.

In deep pan put 2 cans of golden mushroom soup with potato pieces and carrot pieces. Add can of water simmer till potatoes and carrots are done. Add bird pieces and stir simmer just long enough to rewarm the bird cubes.

Serve as is or over a rice pilaf.

This recipe works with pheasant,grouse,sharpies or Huns

[lovebigbluegills]

I now have a new favorite way to eat ruffed grouse-- the grouse alfredo was outstanding. I used the 4-cheese alfredo sauce, but next time I think I'll try the roasted garlic one...and hopefully remember to make some garlic toast to go with it.

Thanks Matt

[gdahl2]

Can either use full breasts or cut in strips. Grab gallon zip lock bag and pour in 2/3 Terriyaki; 1/3 Soy Sauce; and a couple splashes of Worcester or more depending on how much you have and 1/4 cup give or take of some Olive oil. Let marinade overnight or at least 12hrs. if possible (24 even better). For those that like a little spice, sprinkle in some McCormicks Spicy Montreal Steak seasoning. Light up the grill and don't over cook :-), comes out very juicy with good flavor!!

[Matt Breuer]

It's good with the roasted garlic one, but you'll be burping garlic for a week with all of the extra...

Glad you liked it. Next up, quesidilla's!

[JRedig]

In the spirit of giving credit where it's due, Matt, that recipe for quesadillas is FANTASTIC! My wife usually refuses to eat anything I cook and she loved them. Easy to make and they are delicious, thanks for posting it!

[sptitz]

Przepiorki z pieczarkami (Quail with Mushrooms)

6 boneless grouse or pheasant breast halves.

½ cup dark beer.

4-8 oz. sliced fresh mushrooms.

Wondra flour.

1 stick butter.

2 small onions sliced thin.

Fresh parsley (I have used dried but fresh is better)

salt & pepper

In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms.

When done, sprinkle with one tablespoon chopped parsley.

Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms

and cook for 3 to 5 minutes, turning to brown lightly on all sides.

Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than

pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve.

Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guiness Stout = great flavor)

But really any beer will do.

Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think

Only 5 minutes or so.

At this point don’t fool around, shut off the heat and serve.

Goes great with parsley red potatoes.

The crucial item is to prevent overcooking.

Start up to sit down, 20-30 minutes.

This recipe was originally designed for quail breasts