First, ya lay em on their back, put a foot on each wing, then pull on the legs, ya end up with a nice breast, throw the rest away. Simmer the breast in water for 20min, then bake or pan fry. Old huntin camp recipe.

 

A friend fried one up for me with seasoned flour. She also said to get out the crock pot and put it in with a cup of water, a small can of mushrooms, some cream of celery soup, a little dried onion, etc. Hum, Hum good!

 

I like to cut the breast into strips then brown (carefull not to burn) it in butter. Then I add my favorite wild rice mix to the same pan. (Gotta have that browned flavor :t ) I use the Uncle Ben's stuff that comes in a box ready to go. Just add the rice and cook as directed. BTW I feel grouse is the best wild game as far as taste goes so it is great no matter how you cook it. It really doesn't need anything special to make it taste good. Just don't over cook it or dry it out. This is making me hungry.

 

My wife and I substitute bison, elk, venison, etc. for other meats in recipes ranging from French to Thai. Find a cookbook you like, check the index for duck or chicken - improvise and enjoy.

rwc

 

This is a little different...


This recipe can be used as a salad or as a main dish.

Ingredients
1 cup of cheese , shredded
4 cups of corn chips
2 green onions , chopped
6 grouse breasts, thinly sliced
2 medium tomatoes, chopped
1 pouch, taco seasoning
1 cup of salsa sauce
4 cups of shredded lettuce
1 tablespoon of vegetable oil


Instructions
Brown meat in veg oil and set aside.
Cut up lettuce, green onion and tomatoes.
Follow istructions on seasoning pkg and add grouse strips.
Arrange salad on plates, place cornchips on top.
Pour on salsa.
Sprinkle with cheese.
ENJOY

Canuck

 

Cut to thin slices fry with butter and garlic salt

 

How about herb stuffed Sharptail with roast root vegetables and sauteed peppers, onions, and radishes. Everythin from my garden except the grouse.

Canuck

 

I skin out 3 breasts and fillet out each breast in 2 halves. Pull the breast tenderloins off the breasts and then thru slice the tendon on the backside of each breast about 1/2-3/4" from the front ends of each. That prevent the meat from shrinking into a ball. I then hold up the pieces of meat in front of a bright light to look for fine shot bb's and father trails in the meat to be sliced open to remove said feathers. Nothing ruins the wife's dining mood like chomping down on a lead bb that seems hard as stone IME. Squish or pound the big pieces flat, roll in Ritz cracker finely rolled crumbs/dust and then sauté all pieces in butter until slightly golden but done.
ETA- I also save the thighs also unless they are shot up or a thigh bone splintered.

 

Chicken, pheasant or quail: Imagine this could be used for grouse. I've done wild turkey this way, also.

Boil up the carcass well, save the broth and shred. Maybe add a little powdered chicken broth to the liquid or boil the birds in canned chicken broth. Saute meat with celery, a little dried onion, and some finely dices carrots. Add some frozen peas and maybe a few frozen Lima beans. Add one can Cream of Mushroom soup (undiluted) and a package of dry chicken gravy. season with marjoram, thyme and maybe a little sage. Serve over rice!

OR!!!

After finishing above, put the whole mess in a casserole lined with store-bought pizza crust and cover with a second pizza crust! Bake @ 350 for one hour!