How do you cook your Grouse?
- Thread starter eltorro
- Start date
- Location
- WMU247 near Edmonton
I just finished off a nice grouse curry for lunch.
I had some grouse out for supper last night and decided I wanted curry, of course the wife wasn't home
she normally does not let me cook, and especially not curry and she does all the grocery shopping so whenever I’m home alone it’s a see whats in the cupboards, adventure
So with the limited ingredients I was able to find I whipped up a decent little curry.
First debone and slice up the grouse brest. I used 2 grouse, that was enough for supper and enough leftovers for a good lunch.
Brown grouse in olive oil then add 1 can cream of mushroom soup, (I had to substitute cream of chicken soup last night, just part of the adventure) and a can of diced tomatoes.
Next is spicing, I used about a heaping teaspoon of curry powder (I don’t measure I just guess) a good ½ teaspoon garlic powder (no cloves left I used them all up on another creation, garlic deer) cumin, tumeric, basil, coriander, in small amounts, and salt and pepper.
Now let that simmer a bit while chopping up a mid sized onion, chop it in about ¼ inch chunks. Add to pan and allow to simmer about another 30 min.
Curried grouse.
I had some grouse out for supper last night and decided I wanted curry, of course the wife wasn't home
she normally does not let me cook, and especially not curry and she does all the grocery shopping so whenever I’m home alone it’s a see whats in the cupboards, adventure So with the limited ingredients I was able to find I whipped up a decent little curry.
First debone and slice up the grouse brest. I used 2 grouse, that was enough for supper and enough leftovers for a good lunch.
Brown grouse in olive oil then add 1 can cream of mushroom soup, (I had to substitute cream of chicken soup last night, just part of the adventure) and a can of diced tomatoes.
Next is spicing, I used about a heaping teaspoon of curry powder (I don’t measure I just guess) a good ½ teaspoon garlic powder (no cloves left I used them all up on another creation, garlic deer) cumin, tumeric, basil, coriander, in small amounts, and salt and pepper.
Now let that simmer a bit while chopping up a mid sized onion, chop it in about ¼ inch chunks. Add to pan and allow to simmer about another 30 min.
Curried grouse.
- Location
- WMU247 near Edmonton
grouseman said:
and todays lunch is 1/2 a breast that was BBQ'ed last night and slapped on a bun with lettuce and pepercorn ranch dressing
Mighty Peace
CGN frequent flyer
- Location
- Land of the Mighty Peace
Out at moose camp - traditional meal 1 or 2 nights- shoot a few ruffys for the guys at camp, cut breast meat into cubes and boil in water with some salt. At same time, sautee green onion, fresh garlic and cracked pepper in alot of butter. Add canned potatoes to heat up in frying pan with butter and herbs. Strain water out of pot with the ruffy breasts, pour in sauteed ingredients, mix together, now the good part. ADD FRESH WHIPPING CREAM (500ml to 1L- depending on size of dinner) simmer for 5 minutes, and add fresh garden DILL. ENJOY!!
We had a buddy one year that thought it sounded disgusting until he tried it. His bowl was licked clean like a dog cleans his food bowl.
We had a buddy one year that thought it sounded disgusting until he tried it. His bowl was licked clean like a dog cleans his food bowl.
- Location
- Hillbilly shack in the boonies
field dress, add fire, enjoy
bullwinkle3006
CGN Regular
- Location
- windsor ontario
I put a half an onion in the breast cavity then wrap a piece of bacon and hold it together with a toothpic. Then I put on the BBQ and brush on some honey and sprinkle with garlic....Don't overcook!
I breast the grouse, add a little butter to frying pan and brown, then add tomato soup and let them simmer until almost done, spinkle garlic powder, oregano and let cook until done, at the vey end cover in mozza cheese and let it melt, put this over a bed of rice and it is awesome. This is a very simple recipe that doesn't take to much to prepare at all.
Jordan
Jordan
Grouse at my house!!
Greetings, from Kenora Ontario!! Grouse, well here's my 2 cents worth: 4 grouse, slice off meat from breast so you have 2 sides, cut this inhalf , you know have 4 pieces the size of your palm. into a GLASS bowl, 2 tsp real minced garlic, 1/2 cup terragon wine vinegar, (or red wine vinegar) 1 tsp brown sugar, 1 tsp soya sause, (low salt) .1/4 cup hot!! water. Mix well and cover at least overnight. Next day take out pieces, dry, soak in egg and milk mixture for coating. Coat in Corn flake crumbs ( or corn starch) and fry in small amount of oil until golden. Not the healthiest way to eat, but not as bad as your think. I have a ton of recipies, if you need more, ask. Thanks PEter
Greetings, from Kenora Ontario!! Grouse, well here's my 2 cents worth: 4 grouse, slice off meat from breast so you have 2 sides, cut this inhalf , you know have 4 pieces the size of your palm. into a GLASS bowl, 2 tsp real minced garlic, 1/2 cup terragon wine vinegar, (or red wine vinegar) 1 tsp brown sugar, 1 tsp soya sause, (low salt) .1/4 cup hot!! water. Mix well and cover at least overnight. Next day take out pieces, dry, soak in egg and milk mixture for coating. Coat in Corn flake crumbs ( or corn starch) and fry in small amount of oil until golden. Not the healthiest way to eat, but not as bad as your think. I have a ton of recipies, if you need more, ask. Thanks PEter
- Location
- Burke Mountain & Pavilion Lake, B.C.
peter36 said:
Sounds great there Peter, I think I'll give er a try.
Nice country you live in. When I was a kid we spent a summer there on the lake. The guy who owned the campsite would let me do some chores then I could have a boat for the rest of the day. Great summer.
KTK
A few more
Grouse Baked in Sour Cream
2 to 4 grouse cut in half
½ cup flour
1 tsp. dried thyme
½ tsp. dried rosemary
Salt
Pepper
1 stick margarine or butter
½ lb. Mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
2 cups room temp sour cream
½ cup chicken broth
1 tsp. red currant jelly
Combine flour, thyme, rosemary and salt and pepper to taste. Dredge grouse in the seasoned flour. In a skillet brown grouse in ½ of the margarine. Remove to a baking dish. Add the rest of the margarine to the skillet and sauté the onion, celery and mushrooms until tender. Add sour cream, chicken broth and jelly to skillet stir to mix then pour over grouse in the casserole dish. Bake at 350 for about an hour until grouse is tender. Serve over rice.
Grouse Wild Rice Casserole
1 Grouse, cut into serving pieces
½ lb. pork sausage
½ lb. Mushrooms, sliced
3 stalks celery
1 onion, chopped
½ cup flour
½ tsp. salt
¼ tsp. pepper
1 cup wild rice, soaked over night then drained
1 can cream of mushroom soup
1 can 15-oz. Chinese vegetables
1 cup water
½ cup soy sauce
In a large skillet cook sausage, mushrooms, celery and onions, stirring to break up sausage, until sausage is cooked through and veggies are tender. Remove with a slotted spoon and put in a slow cooker. Combine flour, salt and pepper then dredge grouse pieces. In the same pan brown the grouse in the sausage drippings. Add birds and remaining ingredients to slow cooker. Cover and cook for 3-4 hrs. Or until rice is done and meat is tender.
Lemon Baked Grouse
2 whole grouse
1 clove garlic
¼ tsp. salt
2 stalks celery with leaves, rough chopped
2 small onions, quartered
2 to 4 sprigs fresh parsley
Basting Sauce
1 lemon
¼ cup olive oil
1 tsp. onion juice
¼ tsp. Tabasco sauce
¼ tsp. dried thyme
Rinse birds and pat dry. Rub inside and out with crushed garlic glove. Stuff birds with celery, onion, and parsley, place on a rack in a roasting pan. Grate the rind off the lemon and place in a jar. Squeeze the juice from the lemon and add to jar. Add oil, Tabasco and thyme to jar, shake well. Brush birds with this mixture and bake at 375 for 40 minute or until tender; baste every 10 –15 minutes.
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.
Grouse Baked in Sour Cream
2 to 4 grouse cut in half
½ cup flour
1 tsp. dried thyme
½ tsp. dried rosemary
Salt
Pepper
1 stick margarine or butter
½ lb. Mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
2 cups room temp sour cream
½ cup chicken broth
1 tsp. red currant jelly
Combine flour, thyme, rosemary and salt and pepper to taste. Dredge grouse in the seasoned flour. In a skillet brown grouse in ½ of the margarine. Remove to a baking dish. Add the rest of the margarine to the skillet and sauté the onion, celery and mushrooms until tender. Add sour cream, chicken broth and jelly to skillet stir to mix then pour over grouse in the casserole dish. Bake at 350 for about an hour until grouse is tender. Serve over rice.
Grouse Wild Rice Casserole
1 Grouse, cut into serving pieces
½ lb. pork sausage
½ lb. Mushrooms, sliced
3 stalks celery
1 onion, chopped
½ cup flour
½ tsp. salt
¼ tsp. pepper
1 cup wild rice, soaked over night then drained
1 can cream of mushroom soup
1 can 15-oz. Chinese vegetables
1 cup water
½ cup soy sauce
In a large skillet cook sausage, mushrooms, celery and onions, stirring to break up sausage, until sausage is cooked through and veggies are tender. Remove with a slotted spoon and put in a slow cooker. Combine flour, salt and pepper then dredge grouse pieces. In the same pan brown the grouse in the sausage drippings. Add birds and remaining ingredients to slow cooker. Cover and cook for 3-4 hrs. Or until rice is done and meat is tender.
Lemon Baked Grouse
2 whole grouse
1 clove garlic
¼ tsp. salt
2 stalks celery with leaves, rough chopped
2 small onions, quartered
2 to 4 sprigs fresh parsley
Basting Sauce
1 lemon
¼ cup olive oil
1 tsp. onion juice
¼ tsp. Tabasco sauce
¼ tsp. dried thyme
Rinse birds and pat dry. Rub inside and out with crushed garlic glove. Stuff birds with celery, onion, and parsley, place on a rack in a roasting pan. Grate the rind off the lemon and place in a jar. Squeeze the juice from the lemon and add to jar. Add oil, Tabasco and thyme to jar, shake well. Brush birds with this mixture and bake at 375 for 40 minute or until tender; baste every 10 –15 minutes.
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.
- Location
- Hillbilly shack in the boonies
Most times, on a stick over a fire , after a quick prep with spices / oil. Like to hang for a day if out on a 2 or 3 day hunt. Way better than at home
open-sights
Regular
- Location
- Aldergrove BC
Easy camp Grabbit Stew
1 rabbit
1 grouse
some of every veggie in camp
wine or beer
some of whatever spice you have in camp
bring to boil, then let stand covered, bring back to a boil when back from hunting in early afternoon, then let stand through evening hunt, bring to boil once back in camp and enjoy.
1 rabbit
1 grouse
some of every veggie in camp
wine or beer
some of whatever spice you have in camp
bring to boil, then let stand covered, bring back to a boil when back from hunting in early afternoon, then let stand through evening hunt, bring to boil once back in camp and enjoy.
