Hey guys, I just went grouse hunting for the first time today. What a treat it was, I got two ruffed grouses. I am just wondering of someone can post a pic or multiple pics of what they actually cook. I just want to make sure that I have indeed taken out everything from the breast that I don't want to cook. Thanks!
Grouse breast pics?
- Thread starter Corycool
- Start date
rustysdream
CGN frequent flyer
- Location
- Saskatchewan
Last edited:
Oh, just wait till you try the eye sausage.
Don't forget to add the rose hips and buds from the gizzard!
Hold each wing out and then step on them.Pull the legs towards you and everything but the wings and breast will come with the legs.Break the wings off and what you have left should be all meat.
I cut the breast in half down the center with a cleaver and fry it with butter and oinions.
I cut the breast in half down the center with a cleaver and fry it with butter and oinions.
BC Bigbore
CGN frequent flyer
- Location
- BC's Peace Country
I do pretty much the same thing except I fillet out the breast. If I'm in the bush, I cook 'em same as bruteman does. If I'm at home, I dip each fillet in egg/milk, then coat it with crushed seasoned croutons. Put the coated fillets in the fridge for half an hour to "set" the coating. Then it's off to the frying pan again with some butter...'bon appetit
Fried in bacon fat, add some onions & mashed taters, you've got yourself a great artery clogger.
I also have them baked in BBQ sauce.
Anything you can do with chicken, you can do with grouse. Don't be afraid to use your imagination, you'll be pleasantly surprised.
I also have them baked in BBQ sauce.
Anything you can do with chicken, you can do with grouse. Don't be afraid to use your imagination, you'll be pleasantly surprised.
- Location
- Vancouver Island BC
- Location
- London,Ontario
ninja:
- Location
- London,Ontario
I might have to try that today.
I am wrapping mine in bacon as usual.
How do you fit a slice of apple in there Calum? just put your thumb under the breast bone and pull it back a bit?
I am wrapping mine in bacon as usual.
How do you fit a slice of apple in there Calum? just put your thumb under the breast bone and pull it back a bit?
Grouse is the king of poultry. Just my opinion. There is also a nice bit of meat on the upper leg, not unlike a chicken. It's a shame to waste it, and it's easy to get to, so make sure you throw that into your stew as well, or whatever you decide to make with your bird. 'Partridge fingers' are a favourite around here.
This is what you're looking for? Slice down the bone in the middle on bith sides, following the bone until you run out of meat. You should come out with 2 good sized chicken breasts, I like to marinate them and fire em in the slow cooker
The bad news about late season grouse is that there are, with hunting toll-predator toll-natural deaths, admittedly fewer birds than there was at the start of it all - in October.
The good news is that fallen foliage offers unobscured views, the falling temperatures get metabollic rates in a tither, & preferred late season food sources such as high bush cranberries & frost tolerant ferns can be more easily monitored.
Limited out today by 12:50pm - some days (urrmm very rarely) hunts go as imagined/planned.
The good news is that fallen foliage offers unobscured views, the falling temperatures get metabollic rates in a tither, & preferred late season food sources such as high bush cranberries & frost tolerant ferns can be more easily monitored.
Limited out today by 12:50pm - some days (urrmm very rarely
) hunts go as imagined/planned.
londongunguy
Member
- Location
- Transplanted to Ottawa...
Stupid question on my part - what accounts for the different colour in the meat...some light, some dark....different species?
