Easy grouse recipe?

[Pantherburn]

Any thoughts on an easy grouse recipe. Anyone ever fry 'em up like chicken tenders? Does it dry them out too much? We usually cook them covered in the oven but am looking to branch it out a bit. Any suggestions would be appreciated.

[Deitz Dittrich]

I always would put the breast in a crockpot with a can of cream of mushroom soup... then serve over rice... yumo!

[Harmonica Bear]

As long as you don't overcook you're good to go. Sounds good, too! Because grouse breasts are much smaller than chicken breasts it can lead to you cutting your "tenders" smaller than you normally would and can over-cook very easy.

As for quick and easy I've always enjoyed just seasoning them up with you favorite spice and quick fry them in butter with garlic and chives. Put them on a good roll/croisasant or some good bread with tomato and lettuce.....HMMMM, HMMMM Doesn’t get much better.

[LABS4ME]

Here's a couple recipes I've posted before that can be used with both grouse or pheasant. They are all tried and true. The Italian peppers and sausage one is a huge hit every time I make it.

** I had a couple of grouse breast from a quick hunt my son and took the other weekend... wanted to try to make something a little different... I think it turned out fantastic!

Country Style Grouse and Peppers

Ingredients:

1 lb. bulk mild Italian sausage (I used venison but store bought works too)

1/2 lb. of ring Smoked Sausage or Kielbasa - sliced diagonally I like Kielbasa

2-3 grouse, pheasant or chicken boneless breasts - sliced in long strips

1 whole green pepper - slice in thin strips (no seeds)

1 whole red pepper - slice in thin strips (no seeds)

1/4 - 1/3 of a red chili pepper finely diced - if you want a little heat to the dish (no seeds)

1 large white onion quartered then cut in half again

3 medium cloves of garlic - pressed or a 1/2 - 3/4 tsp minced garlic

1 4oz. can tomatoe paste

3-4 fresh Roma tomatos diced or 12 oz. can diced Italian tomatoes

Italian seasoning

salt and pepper

Mostacioli noodles

-Brown bulk Italian sausage and crumble, drain grease and set aside

-put a tblsp or 2 of olive oil back in skillet heat on medium and sautee grouse strips, peppers and onions, 3 cloves of garlic - pressed, salt and pepper, till peppers and onion are tender and then add in the sliced smoked sausage, continue cooking over low till sausage is hot

-return Italian sausage to pan and mix in one can of tomatoe paste. Season to taste with Italian seasoning

-At this point I realized the sauce was too thick... I didn't have any wine to add to thin so instead I used 2-4 oz. of Killians Red beer to thin it out a little...

- stir in tomatos, cover and simmer while cooking noodles

Serve over Mostacioli topped with shredded parmesan. I served it with warmed-buttered Italian bread and ceasar salad

** Crock pot pheasant or grouse...

-fry 3-4 strips bacon in pan till crispy, put on paper towel

-cut pheasnt or grouse breasts fillets into 1-2" cubes

-roll cubes in Gary Roach's breading mix, fry in pan just till golden (don't worry if meat's not cooked all the way)

-put meat in crock pot

-crumble bacon on top

-add 1/2 chopped onion

-add 1 crushed clove garlic

-1can cream of chicken soup

-1can cream of mushroom soup

-1 soup can of orange juice

-salt and pepper to taste

cook for 5-6 hours and serve over Reames egg noodles (in the frozen section at grocery store)

** Or take fillet, dip in milk/egg wash, then Gary Roach's mix, fry in a little butter and olive oil till golden brown on both sides, take out of pan, slice 2/3 of the way through the breast (like taco shell) add thick slice of swiss cheese and thin slice of smoked ham, fold breast over this, put back in pan with another slice of swiss on top, cover pan and cook for 2-4 minutes till everything is melted, enjoy

Good Luck!

Ken

[jbdragon17]

For the past 4 grouse seasons we have been eating our fresh birds the saturday night of grouse camp. My favorite way to prep them is VERY easy, and VERY tasty.

1st...Leave the meat on the bone (helps keep it from drying out)

2nd...season the breast with any cajun seasoning or lawreys.

3rd...pin a lemon wedge on the underside of the breast with a tooth pick.

4th...wrap two pieces of bacon around the breast over the seasoning and pin in place with a tooth pick.

5th...Grill the wrapped breasts on LOW heat in a gas grill on the second or third rack. Cook it until the meat is firm and the bacon is crispy.

You will have a VERY easy VERY tasty meal where you taste the grouse breast and not a can of cream soup.

[jbdragon17]

Dont get me wrong... I love cream soup meals, but I prefer to taste the grouse breast as I believe there is not a better tasting game bird of any kind.

[SledNeck]

Im gonna go ahead and give away a huge secret.

Garlic and Herb roasting bag. Cooking it in the oven just like youd cook chicken. Im not kidding, this is the best way Ive ever cooked it. Falls right apart.

report back.

[Harmonica Bear]

Quote:

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Dont get me wrong... I love cream soup meals, but I prefer to taste the grouse breast as I believe there is not a better tasting game bird of any kind.

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You got that right!

[Pantherburn]

Wow...thanks guys! Talk about quick and informative responses. I am leaning towards the ol' crockpot deal but that grill idea sounds fantabulous......plus, who doesn't like bacon? I am going to print this page off so hopefully I can try them all at some point. Thanks again!

[jbdragon17]

Everything is better with bacon, butter, and cheese

[LABS4ME]

Bacon... the sportsman's seasoning!

Good Luck!

Ken

[grousehunter]

season with salt and pepper, put in tinfoil with butter and cook on grill until done. really good,stays tender can taste the grouse and easy! still dont overcook it though

[stick]

My most recent favorite is to cut the breasts into strips and marinate them in a mixture of extra virgin olive oil and fresh rosemary, and minced garlic. I strip the stalks of rosemary and leave the tops. I then rough-chop the rosemary and put in the marinade. I then take the rosemary stalks, and sort of sharpen one end and then make a Kabob stick to skewer the meat strips. I then cook them on a hot grill being careful not to over-cook them. These are tasty strips (mostly served as an appetizer) and the presentation with the skewer is always commented upon positively.