Grouse soup

Brutus

Brutus

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Location
West of most places....and in Alberta
3 cloves garlic
2 medium yellow onions
1 pound yellow nuggets (small spuds)
1 medium russet
Half handful flour
2 carrots
I turnip
3 celery sticks
Salt & pepper
Paprika
Basil
1 or 2 ruffed grouse
Chicken broth
Water
4 quart soup sauce pan with lid

Brown your diced garlic, onions.
Add half cut nuggets, a diced turnip, celery and carrots. (russet too)
Add half litre chicken broth and 1.5 litre cold water.
Cut up birds. Best to debone.
Once it comes to boil, turn down heat.
Add your flour, ensure it's on simmer, place the lid.
At some point now add your salt- pepper, paprika and basil.

Takes about 1 hour and a half to cook.

Edit: I take the bones and place them in a foil pouch with small holes poked in it. Submerge in the soup.
To get all the goodies out of its bones and remaining fat, tendons, yet easy to retrieve once cooking is done.
(make a handle out of the foil pouch, it's hook shape upwards curled over the edge, easy retrival post cooking)
 
Last edited:
Sounds great! I’m gonna have to try it out, but for now I’m saving this. Umm is the 1 pound yellow nuggets, chicken nuggets or potatoes? Lol
 
Almost 30 years ago my hunter safety instructor made a real big deal about them being ruffed grouse. NOT ruffled. He said he would fail anyone that called them ruffled. I guess it stuck with me. Soup sounds good.
 
Yep grouse soup is about the best chicken soup you will ever have, I pretty much make mine the same way you would make regular chicken soup. I pluck and gut my birds for soup, much better flavour with the skin and bones in the broth.
 
TedNugent said:
Have a hard time cooking grouse and have it not turn out really dry and stringy. Does anyone have a great pan fry or oven recipe to share?
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This one turned nice and moist...
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DF
 
geologist said:
Makes me feel guilty for standing on their wings and pulling on their legs........
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Yep, that is one of my biggest gripes. To each their own but to me that is a waste. Nothing irritates me more than watching these shows like life below zero or mountain men etc. and these people claim how hard it is to get food and how they appreciate everything they get then what do they do with grouse? Rip off the breast and cook them like a weiner on a stick on the fire. Two bites and it’s gone. Now you take that bird home and cook it whole in a soup or stew and that provides way more nourishment and a much bigger meal than cooking the two hotdogs on a stick. The legs and wings are the tastiest parts of the bird and bring amazing flavour to soups and stews. But that’s just me I guess.
 
TedNugent said:
Have a hard time cooking grouse and have it not turn out really dry and stringy. Does anyone have a great pan fry or oven recipe to share?
Click to expand...

Yeah they can be a little tricky to roast because they can dry out very quickly. I stuff them like you would a regular chicken then slightly brown them with the lid off the roaster in the oven at 350F then cover and turn the heat down low and slow to about 225F, make sure there is always liquid in roaster and baste regularly so they keep moist and they turn out pretty good, then make gravy with the drippings like you normally would. My favourite way to cook them though is in a stew. Brown the pieces including legs and wings in the frypan with some butter or margarine, garlic and soy sauce then in the pot with a can or two of mushroom soup and vegetables, various spices, slow cook with lid on until everything falling apart tender and serve over creamy mashed potatoes. My mouth is watering right now talking about it, best way to cook grouse IMO.
 
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