- Location
- Blaster land, Okanagan BC
Was looking in the deep freezer and found my last grouse breast and a bag of legs, what do you all do with your grouse legs when you cook them. Looking for new recipies if anyone wants to share.
Grouse leg recipe
- Thread starter Butcherbill
- Start date
- Location
- Blaster land, Okanagan BC
Do you lightly dredge in flour and spices and brown first or just straight into the soup to simmer?
the spank
CGN Ultra frequent flyer
- Location
- Planet Earth Wearing My Tinfoil Hat
For me it's flour and brown first then into the slow cooker with a mixture of cream of mushroom soup, water, green peppers and onion cut into bite size pieces. Once the meat is as described above in goes some rice until rice is cooked and we dish it out and chow down.
verminaard
CGN Regular
- Location
- SW Bantario
I love goulash, so I started having them in goulash with spätzle (instead of beef) to mix it up. I'll usually do a few pounds at a time.
Unfortunately I use my grandmas method which is "until it looks just nice" (in a heavy German accent with the occasional German word tossed in).
Sauté a couple of good sized onions with a few cloves of garlic in oil, until brown. I coarsly chop the garlic and dice the onions. Add a few tablespoons paprika then pepper and vegeta to taste. No salt as it's in the vegeta. I'll add Hungarian paprika and cayenne to spice it up. Add chicken/partridge or vegetable stock instead of beef stock proportional to how much sauce I want, toss in 3 or 4 bay leaves, stir to blend and simmer. If I am feeling ambitious and have the time, I'll make my own stock.
Toss meat in paprika and pepper, brown in oil in batches. Throw it all together and simmer until the meat is falling off the bone. I usually thicken it when I start making the spätzle. I prefer to make it in my cast iron pot, but on occasion I'll throw it in the slow cooker instead. Serve with a side of cucumber salad.
Unfortunately I use my grandmas method which is "until it looks just nice" (in a heavy German accent with the occasional German word tossed in).
Sauté a couple of good sized onions with a few cloves of garlic in oil, until brown. I coarsly chop the garlic and dice the onions. Add a few tablespoons paprika then pepper and vegeta to taste. No salt as it's in the vegeta. I'll add Hungarian paprika and cayenne to spice it up. Add chicken/partridge or vegetable stock instead of beef stock proportional to how much sauce I want, toss in 3 or 4 bay leaves, stir to blend and simmer. If I am feeling ambitious and have the time, I'll make my own stock.
Toss meat in paprika and pepper, brown in oil in batches. Throw it all together and simmer until the meat is falling off the bone. I usually thicken it when I start making the spätzle. I prefer to make it in my cast iron pot, but on occasion I'll throw it in the slow cooker instead. Serve with a side of cucumber salad.
Last edited:
- Location
- Blaster land, Okanagan BC
Thanks for the ideas guys, keep them coming if you got em.
@verminaard, I love spätzle and goulash. My dad was German and a chef used we used to make it on the regular, I will definitely have to try that combo at some point this fall when the weather gets colder.
@verminaard, I love spätzle and goulash. My dad was German and a chef used we used to make it on the regular, I will definitely have to try that combo at some point this fall when the weather gets colder.
Brown up some floured grouse & chicken thighs together in cast iron skillet, then remove & make a honey garlic sauce or store bought works too in same pan, stir to incorporate those brown bits from browning the meat. Then put meat in sauce, coating the top as well, then place skillet, covered in a 300 degree oven for an hour. Served with a rice or pasta dish works good....
Enjoy & come back & here & let us know if it works for you!
Enjoy & come back & here & let us know if it works for you!
