Beer and Partridge
4 partridge breasts
½ cup celery, chopped
1 large onion, sliced thin
1 can mushroom soup
½ pint sour cream
½ can of beer
salt and pepper to taste
cut breast meat from bones and flatten with a mallet, salt and pepper each piece. Place 4 pieces in the bottom of a baking dish, cover with finely chopped celery, place onion slices on top. Mix beer, sour cream and soup then pour ½ over the onions. Repeat layers. Bake in a 350 degree oven for 1 ½ -2 hrs.
Grouse Pad Thai
1 Cup Tofu Diced
½ Cup Chinese Radish Chopped
1 tsp. Hot Pepper Ground
2 tsp. Palm Sugar
2 tsp. Fish Sauce
3 medium eggs
31/2 Tbs. Lime Juice
2 Tbs. Garlic Chopped
¼ Cup Cooking Oil
2/3-Cup Grouse Breast cut into thin strips
2 Cups Thin Rice noodles (if using dry soak in warm water until soft)
2 Cups Bean Sprouts
11/2 Cups Chives cut into 1” long pieces
¼ Cup water
Place non stick wok over medium heat, add cooking oil, garlic & Grouse – stir fry for a few seconds
Add tofu, radish, hot pepper, fish sauce, & limejuice. Mix well & cook for a few seconds, turn heat up to high.
Add noodles & water, mix and fry until all ingredients are totally mixed well. Add eggs Mix well
Stir in bean sprouts, & chives mix well cook for a few minutes, remove from heat
Serve hot
Spruce Grouse and Mushrooms on Rice
2 grouse
1 bay leaf
Juice of one lemon
White wine
2 Tbs. Butter
4 oz. Fresh mushrooms
1 Tbs. onion, finely chopped
1 Tbs. Worcestershire sauce
Salt
Pepper
Cooked rice.
Boil birds in water and bay leaf until tender. Cool and remove meat from bones and chop. Sprinkle chopped meat with lemon juice, cover and refrigerate for an hour or longer. Melt butter in a small pan and sauté onion and mushrooms until tender. Add the bird meat, Worcestershire sauce and ¼ cup white wine. Salt and pepper to taste. Bring to a boil and reduce heat, simmer for an hour. Add some chicken stock or white wine if needed. Serve over cooked rice.
Great Grouse
8 cups flour
2 Tbs. Black pepper
2 Tbs. seasoned salt
2 Tbs. Sage
2 Tbs. Marjoram
2 Tbs. Basil
1 Tbs. Oregano
1 Tbs. Thyme
1 Tbs. Onion powder
1 Tbs. Garlic powder
1 Tbs. Ground mustard
½ tsp. ginger
2 bay leaves
Milk
Shortening
2 cans cream of mushroom soup
5 soup cans water
3 grouse
Sift together flour and seasonings store in a container with 2 bay leaves for future use.
Cut breast into 8 pieces, and place in a bowl along with wings, thighs, heart, and gizzard. Cover with milk. Refrigerate for at least 2 hrs or overnight. Drain and roll meat in the flour mixture. Brown in melted shortening. Drain on paper towels. Place in a 5-quart casserole with the mushroom soup and water, mix well. Bake at 350 for 30 minutes or until tender.
Ham and Swiss Cheese Grouse
6 Grouse breasts
½ lb. Swiss cheese sliced thin
¼ lb. Ham sliced thin
2 eggs
½ cup cream
¼ Tbs. Celery salt
¼ tsp. pepper
¼ tsp. Accent
¼ tsp. Dill weed
2 cups dry bread crumbs finely ground
1 stick butter
Bone out breasts and pound flat (1/4 “) with a meat hammer. Lay on a slice of ham then a slice of Swiss cheese. Roll tightly and secure with toothpicks. Beat eggs and cream together. Dip rolls in egg mixture. Add spices to the breadcrumbs and mix. Roll the grouse rolls in the breadcrumbs. Place in a buttered casserole and cook in a preheated oven at 375 for 30 minutes. Baste a few times while cooking with melted butter. Just before it is done cover with the remaining Swiss cheese and let it melt.
Note you can substitute pheasant, chicken or wild turkey for the Grouse.
Wild Thai Red Curry
2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini—sliced into thin rounds
1 red pepper—julienned
1 cup Jasmine rice
12 oz Game meat, grouse, or pheasant, or venison —cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with
2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, and then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the meat to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
Mandarin Grouse
Breast meat from one grouse, pheasant, or ½ turkey breast, cut into 1 inch chunks
1 Tbs. cooking oil
1 3 oz. Package of Oriental noodles (Ramen) with flavour packet (chicken)
1 small zucchini, cut in half and sliced diagonally
2 stalks celery, sliced diagonally
2 cloves garlic, chopped
¼ cup sweet and sour sauce
2 Tbs. chopped peanuts
1 11 oz. Can mandarin orange sections, drained
Put oil in a wok and heat stir-fry the meat chunks until no longer pink remove. Break up noodles, add noodles, zucchini, celery, garlic and 1 cup water bring to a boil, reduce heat to a simmer, cover and cook 3-5 minutes until noodles are done. Stir in the cooked meat, the flavour packet, sweet and sour sauce and peanuts. Cook until heated through. Before serving top with Mandarin orange sections.
Partridge Breasts Fried
2 full breasts of Partridge
1 egg beaten
½ cup margarine
1 cup fine bread crumbs
salt and pepper to taste
1 cup flour
De-bone each breast and slice each half into three pieces pound flat to about ¼ inch thick. Coat each piece with flour, dip in egg then coat with bread crumbs. Melt margarine in fry pan. Fry slices at medium heat, until golden brown , adding more margarine if needed .
