1 grouse - want to impress

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two-dogs

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we got only 1 grouse yesterday (a white meat one), I was really hoping for 4. There are 3 of us and the new live-in cook = 4. She has never eaten grouse and is more than willing to try it. There won't be much, so I can have fish and leave more for her. Now, I want to impress her with the meal. She's an awesome cook herself, so this has to be good. I was thinking, roast it in a casarol dish, lid on and basted with bacon fat so that it doesn't dry out. Maybe toss in some of those new small potatoes and maybe baby carrots. Will this turn out well, or should I be doing something else? Should there be some chicken broth in there to also aid in not drying out the meat? It has been in cold sea salt water overnight. Thanks for any tips.
 
Debone
Rinse & dry
Cut into strips
Toss with sea salt and fresh-ground black pepper
Get a big pot of water boiling, salt it, and throw in a good measure of linguine (or fettuccine) noodles - set the timer
Fry the grouse in good oil in a cast-iron skillet, stirring frequently, until the outside has turned colour and the pink juice just starts to come through the surface (this will not take long!)
Stir in a very generous portion of pesto, until it is heated through and mixed with the grouse
Slam a lid on the skillet and move to a cold burner

Strain the noodles, then drizzle them with olive oil and toss them, then dump the grouse pesto on top and toss thoroughly.
Serve with grated Parmesan on the side.

The worst thing you can do to a grouse is over-cook it (with the exception of a slow cooker or pressure cooker).
 
When I come up short with the proper # of grouse for dinner. It is the crock pot and stretch the meat into a stew.
 
X2 "skneub's" post it's quick and tastey. I'll usually use extra crispy shake n bake but most bread crumbs will do just fine nothing with too many spices in it the natural flavor of the meat is great. Medium heat for 6-8min or golden brown, my 2.5 yr old and 5 yr old love it.
 
Based on one book I read, I often like to bake a stew of grouse. Grouse and a few cups of good chicken stock in a casserole, add some little sausages (or one big one) and mushrooms, celery, and carrots sliced to a suitable size. Add a clove of garlic if you like garlic on poultry. You bake at 350 for about half an hour. I'm now instinctive about when it's done, but after that time check the grouse with an instant read thermometer, you want around 160 degrees F or higher. Generally, if the carrots are reasonably tender, it's done. Serve with rice. If I get a woodcock, I throw that in too. The sausages are tasty and extend the protein but are mostly there because the author of the book I got the recipe from had a terror about dry meat. If you've ever eaten the US version of BBQ ribs, that was probably his standard.
 
ljones said:
Ruffed grouse breast nuggets and scallop fettuccine alfredo with angel wing mushrooms and bacon. Don't get much better than that ;)

Click to expand...

Looks good!
Do you have a recipe you will share?
I got quite a few ruffed grouse this year.

Birdie Num Num.:d
 
Butterfly the breast, stuff with cheese and spinach, roll up with bacon, put in oven. Be sure to slice for visual aspects before serving.
 
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