How do you cook your Grouse?

eltorro

eltorro

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the title says it all.
How do you cook your grouse?
what about deer steaks? You guys "tenderize" them? Marinate, pierce with forks, beat them?
What works...what doesn't work.
I'm game for good recipes......

Eltorro
 
I have finished all the birds I have already from last season, but my favorite way it was done by far was as follows;
Layered shaved (thin sliced lengthwise with a mandolin)zuchini in a bread pan kinda like a big turine mold, then a layer of thin sliced grouse breast meat about 1/2" or so, then I cut Portabello mushrooms to fit the pan and made a good layer out of them, then a layer of sundried tomatoes on top of that, then a layer of feta cheese (strained) then I filled the rest of the pans up with a stuffing similar to what I would use in a turkey but without the sausage and less spice, more of an Italian herbed stuffing, cover with a few more Zuchini strips and a little parm cheese. Baked in the oven, I think it was around 350 for 45 minutes or so. It was awesome, I stole the idea from a friend who works in the kitchen at Pan Pacific and once told me about a stuffed Turkey breast, just changed a few lil things and it worked out great.
 
when we are hunting grouse never goes home. same day slice up the breasts and pan fry in butter. sometimes there the appitizer before dinner. too good to save for later.
 
Place the breasts in a pot with about 1/4 inch of water, onion and strips of bacon. Bring to boil and simmer for about 15 minutes. Finish them off by browning in the oven or pan. Tasty!
 
I like it simple. Either I bake at 350 for about an hour with in a small roasting pan with a bit of water, potatos, onions, whatever. BUT my fav is to cut into strips and fry up with strips of salt pork. :D Even better with home made (thick cut) hash browns. When I lived up north I loved hunting all AM, hitting home around noon and frying up my lunch. Nothing like it!
 
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I got a nice Franklin grouse the other day. I breaded the breasts with crushed soda crackers, then garlic salt and pepper. Then cooked him in an oiled fry pan. Tasty and easy.
 
Ham and Swiss Grouse

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.
 
Lemon Grouse

Lemon Grouse

1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 grouse cut up
¼ cup margarine
1 large onion sliced
1 lemon sliced
1 can of beer
12 oz water

Mix flour, salt, and pepper. Dredge grouse pieces. Melt margarine in skillet and brown grouse a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of grouse add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the grouse.
 
Grouse Paprika

Grouse Paprika

1/3 stick margarine
1 Grouse cut into serving portions
1 medium onion chopped
1 stalk Celery chopped
½ cup red wine
1 cup water
1tsp. Basil
2 Tbs. Paprika
¼ tsp. black pepper
8 oz. Sour cream
2 Tbs. Cornstarch

Melt margarine in a skillet, add grouse, onion, celery, wine, basil, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes on each side. After 90 minutes remove grouse add cornstarch and sour cream stir until thickened. Pour over grouse. Serve over rice or noodles.
 
I like to put them in a slow cooker with onions and whatever seasoning you like, and then cover them with bacon slices to keep moist and cook on low heat for about 8 hours.
 
Those all sound like really tasty recipies. I'm a HUGE ruffie hunter, and i appreciate new ways to cook them.

I prefer simple methods though. I buy a frozen vegetable stir fry that you need to cook, and add slices of breast. Really good, and cheap. Most frozen packages are less than $5.
I'll also BBQ them with or without marinate, and my favorite BBQ sauce, but the trick is NOT to cook them too long. Overcooking will make them tough. Same with baking. less is more, or they turn to rock. :)
 
Levi Garrett said:
I hate reading this kinda stuff, it just gets me drulen all over the keyboard.:D
Frank
Click to expand...

No kidding! Many months to go... :(
Nice to be able to stock up on recipies though. :D
Now I'm wondering how well a Rottisseire would work for grouse?
 
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If i'm just doing grouse for myself,saute in garlic butter with green onions,mushrooms,red peppers,salt and pepper.

If doing several for a family meal, slow cooker, grouse,various veggies,potatoes,onions,spices to your own taste and just experiment/slow cook. Cannot go wrong
 
Cut small, dip in mix of flour pepper and seasoning salt, fry in butter and as they say in America, "Wa-La" grouse McNuggets.
 
I layer 4 or 5 ruffies in the bottom of my slow cooker. On top I put a quart of sour kraut and some chopped apples and black pepper. Let cook on low for 6 to 8 hours. It's my favourite.
cheers Darryl
 
For 1-2 birds:

Melt about 1/8 of a stick of butter.
Mix in:
an equal volume of lemon juice
a teaspoon of garlic powder
1/2 teaspoon of salt
2 large pinches of crushed, dried parsley
1-2 dashes of cayanne pepper

Brush this mixture onto the bird, and pour the remainder inside.
Bake for about an hour at 350 in a shallow roaster, basting frequently.

This is also good for cornish hen out of season.
 
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