Grouse and partridge recipe needed for gathering

J

Jayph

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I have been saving all my sharp tail's and huns for a hunting get together in a couple weeks and I have too many to do my old stand by of season and pan fry. Looking for proven recipe's that anybody is willing to share. Thinking oven or slow cooker.

I appreciate it as this is an entire season of birds (hard work, money) and I can't risk it on a google recipe that is a gamble, much rather trust other gun nutz that eat them.


Thanks

Jason
 
Grouse in Peaches.

What you need.
Some flour. (1/2 c or so)
Salt & Pepper. (To taste)
Paper Bag.
Can of Peaches in peach juice. Drain the peaches and SAVE THE Peach juice.
Heavy Cream, ½ pint. (250ml)
1 tbsp Butter. (Don’t use margarine-it’s gross)

Ready?
Combine the flour, salt & pepper in a paper bag.
Cut the grouse into bite sized pieces and drop them into bag of flour.
Shake it around a bit to cover all the grouse pieces.
Melt the butter in a heavy frying pan and brown the grouse pieces on all sides.
Don’t overcook the grouse while you’re browning it.
Turn down the heat and pour in the cream and peach juice.
Stir and simmer until the liquid thickens.
Serve with the sliced peaches on the side.

Even people who don’t like “wild” birds can’t get enough of this.
 
Nice Thread! I have been saving up my sharptails this year as well! It was a good year for them here!
I have tried them in any recipe that calls for store bought chicken. I have made sharptail fajitas, and pot pie. Both were awesome.
 
The way my mother cooks it is she fries it in a pan with some bacon and onions. Add salt and pepper to taste.

Nothing complicated about it, but I love it.
 
I enjoy making and eating (of course) soup that combines grouse and rabbit. Always done slowly over a long period in a Dutch oven with the standard addition of cubed potatoes, slices of carrot, diced onion, celery, pinto beans, and rice to thicken it up. Seasoning includes salt, black pepper (lots), oregano, thyme, paprika, and chicken bouillon.
 
I found a decent recipe on an upland bird hunting forum, specifically for the darker meated species such as spruce grouse:
-place the bird(s) in a glass roasting dish or a cookie sheet with some kind of higher sides
-salt & pepper as required
-pour whiskey on the bird and leave a little bit also in the cooking pan
-baste each one in sour cream
-bake in the oven until the meat is cooked through
 
I looked at a bunch of recipes online and said "meh", I can do better. So, I created this.


Ingredients:

8 deboned grouse cut up
480ml of Campbell’s Stock First Cream Stock
480ml of Campbell’s Stock First Chicken Stock
10 ounce can of Campbell’s Mushroom Soup
1 cup of 35% cooking cream
½ cup of water
4 sticks of celery
1 medium size red onion
4 heaping tablespoons of minced garlic
1 can of peas
4 ounces of sliced mushrooms
4 tablespoons of paprika
1 tablespoon of basil
1 tablespoon of savory
1 tablespoon of poultry seasoning
2 tablespoons of milled pepper
4 tablespoons of flour


Directions:

Clean the grouse and cut it up.
Combine the liquids, including the soup into a sauce pan and heat. Don’t boil.
Stir in the spices including the flour. Whisk until smooth and lower heat.
Stir in the celery, onion, garlic and peas. Cover and let simmer for ½ hour, stirring occasionally.
Spray slow cooker with Pam and put the grouse in the pot.
Pour the contents of the sauce pan over the chicken and stir it all up.
Cook on low heat for 4 hours.


Serve over rice, corn bread, smashed potatoes etc…
 
Came up with this a few years ago.....

Three Cheese Grouse
Ingredients
1 cup flour
1 cup of fine bread crumbs
1 large egg
1 cup of milk
1 cup of Parmesan''shake'' cheese
1/4 cup of parsley flakes
4 grouse breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning
Instructions
Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary.
Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl.
Whisk milk and egg together. Carefully dip grouse breasts, first in flour, the egg mixture, then in the bread crumbs to completely coat breasts.
Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts. Enjoy!

DF
 
The wife has been cooking our grouse with garlic and wrapped in bacon. Was verrrrry good. Don't know the exact recipe though, but garlic + bacon = win
 
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