30 days to go on the opener…who’s got some real good recipes for grouse?
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Good grouse recipes?
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August 17, 2011 at 8:11 pm #108773
Remove the feathers… remove the lead… remove the head… throw whole thing in the garbage and cook a chicken Just kidding I would imagine any pheasant recipe would work well. We throw pheasants in a crock pot all day, covered with some cream of mushroom soup… yummy !!!
August 18, 2011 at 1:08 pm #108798I typically breast mine out and then put them in a casserole with wild rice in the oven with some mushrooms and some red wine, or in a crock pot in a light gravy and serve over noodles or wild rice.
August 18, 2011 at 4:52 pm #108804Everything is good with bacon.
Marinate over night, wrap in bacon and grill…
August 18, 2011 at 9:05 pm #108811Quote:
Remove the feathers… remove the lead… remove the head… throw whole thing in the garbage and cook a chicken Just kidding
You forgot to say stick a beer can up the chicken’s butt.
August 22, 2011 at 6:07 pm #108962Quote:
Quote:
Remove the feathers… remove the lead… remove the head… throw whole thing in the garbage and cook a chicken Just kidding
You forgot to say stick a beer can up the chicken’s butt.
August 26, 2011 at 2:58 pm #109161You guys are killing me even joking about one of the best eeating wild birds around. Once the meat is fileted off breast you can do anything with it. I generaly dust it and brown in pan then finish in oven in a sauce. My favorite sauce is either cream of mushroom or cream of chicken mixed with white wine. I have also chunked it, coated and deep fried it exactly like fish and it is excellent.
whittsendPosts: 2389August 26, 2011 at 3:20 pm #109163Quote:
You guys are killing me even joking about one of the best eeating wild birds around. Once the meat is fileted off breast you can do anything with it. I generaly dust it and brown in pan then finish in oven in a sauce. My favorite sauce is either cream of mushroom or cream of chicken mixed with white wine. I have also chunked it, coated and deep fried it exactly like fish and it is excellent.
x2 … Grouse is amazing.
I also like pounding the breast meat flat, dipping in egg, coating with ritz cracker crumbs, and pan frying in butter until done, but not over-cooked. fantastic!
August 26, 2011 at 4:17 pm #109166Having never eaten a Mn grouse, would you liken the meat “color” to a pheasant? The grouse we shot in SD were a very, very dark meat. Canada goose like. It wasn’t for me.
August 26, 2011 at 4:29 pm #109167Kooty, I’m assuming the grouse you shot in SD are Sharptails. Shot a bunch growing up in ND also. I’m guessing the grouse they are talking about are the ruffed grouse. I’m with you, the Sharptail are horrible but the ruffs I have shot in MN are alot lighter color meat and taste 10 times better.
whittsendPosts: 2389August 26, 2011 at 7:02 pm #109170Yup, we shot Sharptail and Prairie Chickens. Cool birds, but terrible table fair.
August 29, 2011 at 9:10 pm #109316I wont even shoot sharpies or spruce grouse anymore. Terrible table fare. Have you shot huns Kooty? I would say ruffies are very similar except for size. I should add that I generaly cook mature birds a little different than young ones. The young ones are more tender and easier to get it right.
August 29, 2011 at 9:10 pm #109317Quote:
Quote:
You guys are killing me even joking about one of the best eeating wild birds around. Once the meat is fileted off breast you can do anything with it. I generaly dust it and brown in pan then finish in oven in a sauce. My favorite sauce is either cream of mushroom or cream of chicken mixed with white wine. I have also chunked it, coated and deep fried it exactly like fish and it is excellent.
x2 … Grouse is amazing.
I also like pounding the breast meat flat, dipping in egg, coating with ritz cracker crumbs, and pan frying in butter until done, but not over-cooked. fantastic!
I’m gonna try that! Sounds like the perfect recipe for mature birds.
August 30, 2011 at 1:20 am #109336Nope, never shot any huns. Back in the day, we had a lot of hungarian partridge, I think they are basically the same thing. Very good table fair. Also very pretty birds. Lately the winters have just been too hard on them. Dad has a small flock at his place. We don’t let anyone shoot them in the hopes they will multiply.
September 16, 2011 at 6:19 pm #110305Quote:
Have you shot huns Kooty?
Not sure if I understood, but you are both talking about the same bird, right, at least I think you are???
Mark
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