Deep frying grouse?

[fisher_king2004]

I'm wondering if anyone has tried deep frying a grouse. If so how long would you keep it in the oil? Turkey's are great so I'm wondering why grouse would not taste as good.

Also any other favoite recipes would be interesting to try. The season is only a couple of weeks away and I am anticipating having some birds to eat. Can't wait!

[SalmonSlayer]

I think grouse have such a great flavor of their own I wouldn't cover it by deep frying. I like salt and pepper in melted butter on the stove, or wrapped in bacon on the grill. They're like chicken but with a nice nutty flavor. Just my opinion. Pheasant nuggets are delicious though.

[skolfoppa]

Last year I tried deep frying grouse. We used shore lunch batter, and I can't wait for the season to open to try it again. Skol.

[DRH1175]

Grouse are very tasty any way you cook them so iam sure they would be fantastic fried.

[101winchester]

Grouse stir fry is always a treat at deer camp.

[lichen fox]

I really like deep fried grouse...it's a nice change up to my regular recipes...I also use shore lunch or a beer batter...Also, if you happen to get into some spruce hens...this is the only way to cook them!! Just fillet the breast meat off the sprucies, roll em in flower....dip in egg...batter them up and throw em in the deep fryer...you'll be surprised how good they are!

[paceman]

Now I am really hungry....

[TylerS]

I'd say deep frying the king of game birds was sacrilege, but to each his own, I guess. Personally, the simpler the meal, the better. I hate to taint the delicate flavors of a grouse with a lot of other "stuff." Dredged in flour with a bit of S&P, then browned every so lightly in pure butter. Cook it only a couple minutes per side. I made this last night: moist, tender, and absolutely delicious. Next to a heaping pile of steamed, fresh green beans and a mashed potato...don't get much better than that!

[Harmonica Bear]

+1

[gurkster]

+2 - Many other critters to fry, not grouse.

[charliepete]

I love deep fried grouse. I take a breast, cover it with saran wrap so it doesn't fall apart, and pound it down to a 1/4" with a meat hammer. Then I dredge it in egg and cajun fish batter before deep frying. I top it off buffalo sauce made from crystal louisiana hot sauce and butter. Makes a heck of sandwich. I love it.

My favorite grouse recipe is a pecan and panko crusted grouse breast with a little shallot drizzled over the top. Even my wife raves about that.

[TylerS]

charliepete, that buffalo-drenched grouse recipe hurts my soul...

[charliepete]

Tyler....food is food in my book The only thing that 'hurts my soul' is hearing about folks who end up having to toss freezer burned game. Not everything I make is gourmet, but I put everyting to good use and a grouse never see's a freezer in my house.

[TylerS]

I was just razzin' ya CP. Agreed, freezer burn is a big faux pas. That said, I freeze just about everything and have yet to get freezer burn...mostly because I eat everything before the next hunting season, but also because I know how to properly package meat for the big chill. Besides, I like making my grouse last! Only getting after them once or twice a fall makes every bird more of a delicacy than it already is! I guess that's fodder for another topic, but you get my drift

[toughguy]

I've had it covered in flour/salt/pepper and cooked in butter in a pan. Is that technically fried? Either it was VERY good. My preferred way of eating it now.

[TylerS]

I've had it covered in flour/salt/pepper and cooked in butter in a pan. Is that technically fried? Either it was VERY good. My preferred way of eating it now.

That's what I do! Technically I think it's pan fried, which, at least to me, is markedly differently than deep-fat frying. You retain the original flavor of the bird more with pan frying, IMO.