How to cook a grouse?

[kingkidfisher4431]

I was wondering if anyone has any tips on grouse recipes for the upcoming season is already here, i know ill be getting some so how about some of those famous grouse recipes???

[redhooks]

We like slicing the meat and frying it up w/ some onions and peppers for grouse fajitas! Lookin forward to having some soon!
redhooks

[1tofish]

Grouse "McNuggets" are always a favorite at our cabin. Cut the breast into chuncks and throw them into a ziplock with flour and any other seasoning you want. Fry in butter until brown and let sit on a paper towel for a minute. Yum!

[tex22]

In the crock pot, with cream of mushroom soup and wild rice. Meat stays very moist.

[Guest]

Place fresh Breast meat of two Grouse between pieces of Saran wrap and pound flat with a meat mallot or rolling pin.

Rinse under cold water, set aside on a paper towel and pat dry.

Finely chop 3/4 C. Pecans and mix with 1/2 C. fine bread crumbs (Progresso brand is good), put mixture in a shallow dish, e.g. a pie plate, add salt/pepper to taste.

Heat 3-Tbsp. Butter and 1-Tbsp. cooking oil in a large saute pan over med-low heat until butter melts and bubbles. Dip breast meat in 1/2 C. heavy cream and coat with Pecan mixture on both sides, place in pan and fry for 3-4 minutes per side--add more butter if you need while cooking.

Transfer breasts to warm plate and set in warm oven.

Scrape any excess crumbs from saute pan, add 1-Cup heavy cream and 1/2tsp. dry chicken bouillon, bring to low boil to reduce until thickened appx. 2-3 minutes.

Arrange Grouse on a serving plate with your favorite Wild Rice or mashed potatoes, pour Cream Sauce over breasts and serve immediately.

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Chells

[BLACKJACK]

Chells, sounds good, I may try that with pheasant breasts!

What exactly is 'heavy cream'? Half and half? Whipping cream?

[Guest]

Recipies that call for Heavy Cream require you to use nothing but.

You'll see in the store packages labeled heavy cream, whipping cream and half/half.

Half/Half is, of course, milk and cream in equal amounts but if you use this in place of heavy cream it will curdle during the boiling process necessary for thickening the sauce you're making.

You can use half/half if you're in a pinch, but you can only heat it up short of the boiling point. If you can only use half/half, use a tablespoon of corn starch mixed thouroughly into a 1/4 C. of your half/half and slowly add this to the heated half/half using a whisk if possible to eliminate lumping.

If you use whipping cream, it is slightly thicker than heavy cream and requires less reduction--watch this closley because it will boil-down very fast!

I hope this helps!

p.s. If you'd like some awesome Pheasant recipies, I can fax you two of my own that are actually in publication. Just shoot me a fax number to [email protected]

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Chells

[Guest]

Here’s a good one: GROUSE CONTINENTAL

Items needed

1 can cream mushroom soup
1 jar of amour dried beef
¼ cup flour
1-cup sour cream
6-8 grouse breasts (in lean years use chicken) pheasant is excellent also
Bacon (amount depends on number of breasts)
1-bag of flat egg noodles

Grease the inside of the crock-pot with butter (margarine).
Place circles of dried beef so they stick to the sides of the pot, try to overlap a bit
Mix soup, sour cream then add flour and mix
Wrap each breast with a slice of bacon, or more if they’re good size. (You may have to hold the bacon on with a toothpick)
Place the wrapped breasts in the bottom of pot (layer them is good)
Pour the mix on top
(If you have any dried beef left, put a layer on top of the mix)

Cook on low for 6-8 hours (or until you can’t stand to wait any longer)
Or cook on high for 3 hours

When you’re ready to pig out, boil the noodles and serve the stuff on top of them.
(Be sure to watch out for the toothpicks if you’ve used any)

BONNA PETITE! <<<burp>>>

[BLACKJACK]

Chells you have mail!

Thanks for clarifying the heavy cream thing, I've seen that term before and always wondered...

What I liked about your recipe is that its simple, with few ingredients. Eight ingredients is my max, anything over that and I don't try it.

[ATM]

I made the recipe from summerzoff called grouse continental this weekend with pheasant. one of the best ive tried, pheasant stayed very moist, I actually ate it with mashed potatoes instead of noodles. adam

[huskminn]

Chells,

Your recipe rocks! I know because I've made something very similar, but with chicken.

One little variation, if you don't mind:

Melt 4 tblspns butter in same saute pan, saute a couple of finely chopped shallots in the butter, then sprinkle a couple of tblspns of flour into butter while mixing (make a roux), add 1/2 cup white wine. Reduce for a few minutes. Add remainder of heavy cream from above recipe (1 to 1 1/2 cups) and reduce as directed by Chell. Then, just prior to serving, mix in 1-2 tblspns of quality Dijon mustard (or more, to taste). Serve over grouse breasts as Chells indicated. Great with steamed or roasted new potatos and fresh green beans.

Of course, drink the rest of the white wine with dinner!

Man.....I'm hungry.

[Guest]

Sounds Good, Huskmn!

I've been chasing Elk in Colorado since your Post of 9/23. I use Dijon Mustard in tons of recipies, especially marinates and home made salad dressings.

Marinate Pork Tenderloin or Chicken, or Grouse in:

1/2 C. Dijon
1/4 C. Olive Oil
1/4 C. White Wine or Champagne Vinegar
1 Crushed Garlic Clove (or to taste)
Freshly Cracked Pepper
2-Tsbs. Fresh (or Dry) Tarragon.

Preferrably Grill, or Saute in Butter.

We shot more Grouse with our Bows than Elk!

Rocky Mountain Ruffs are big and tasty

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Chells