Tough grouse.

zedex

zedex

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Right here in B.C.
The other day i shot a grouse for dinner. It was delicious. Today i shot another one ,just ate half of it, and it was like a piece of tire. Rubbery as hell. What the hell. Old grouse?
 
:mrgreen: Hehehe.

My wife puts half a Macintosh Apple under the Grouse breast bone with the breast meat attached, and wraps the whole shabang in BACON, and then puts it in the broiler...very tasty, and tender. :mrgreen: (Old German Recipe)

Funny part is all the money that I have put into rifles, and gear these days, and it was a grouse that ran in front of a buddies Ford Bronco in the bush on a patrol...it's neck broke, and flipped up and landed on the hood of our truck while we were driving behind him. :shock: He gave it as a gift to us for our first grouse dinner. Yummy!

Silly birds. :mrgreen:
 
If I don't bake them, I usually cut the meat into strips and fry it with salt pork.

Made a soup with them in a slow cooker once.. it was outstanding. :mrgreen:
 
I soak the breasts (mmm...breasts) in salt water for a day or so then shake Montreal Steak Spice on one side and salt and pepper on the other and dredge the works in flour. Then fry them a bit to get them browned and started and then into the oven at 350 for a couple or three hours (happy accident when we were late getting home from a backshoot) and voila! Serve over mashed potatos and you're laughing. We used this recipe over the last month for everything from Sandhill Crane to Hungarian Partridge to Mallard. All tasty as hell.

Gonna start packing my 22 while working to pot a few ptarmigan.
 
Just add a little beer (couple of ounces) to whatever you cook the bird in, fried or baked or even stewed. The beer adds sittle or no flavor to the meat but tenderises it beautifully. That apple trick works very well to, but not on old birds, and it's hard to tell a birds age even by size, as that usually depends on feed quality. Beer works well on any wild meat, even human. :wink: :D bearhuntr
 
Funny thing about fresh grouse. We shot 3 in princeton on our moose hunt . 2 of which were very tender. The 3rd being a radial tire. I wonder if #3 was the most recent shot. Next time i will make sure they sit for a bit in the fridge.

Hey OS. They now sell cat piss coffee grounds at overwaitea(save on foods). We could meet there for our dual in 2007. :D
 
I am of German background and the apple-bacon recipe has always worked for me on both partridge and rabbit....

Try this as well.... Marinated the meat in buttermilk for 24 hours.... wrap with bacon and bake in oven at 325.... OMG your taste buds are gonna melt.... :lol:
 
stuff the breast (onions/garlic/pepper,s/half cooked taters/spices you like/add a gob of butter)wrap in tin foil a few times....put on top of a wood stove....cook till done...then enjoy(should be done in about half hour on a good hot stove)
ps.....turn every few minutes
a bbq on hot heat will work as well :wink:
cheers all
 
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