Good grouse recipes?

  • Michael Saal
    Merrill, Wi
    Posts: 641
    August 17, 2011 at 5:18 pm #204290

    30 days to go on the opener…who’s got some real good recipes for grouse?

    big_g
    Isle, MN
    Posts: 22456
    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 !!!

    sootie
    arcadia wi,
    Posts: 213
    August 18, 2011 at 12:18 am #108788

    beer batter strips in hot oil

    wade
    Cottage Grove, MN
    Posts: 1737
    August 18, 2011 at 1:08 pm #108798

    I 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.

    dennisdalan
    St Cloud, MN
    Posts: 974
    August 18, 2011 at 4:52 pm #108804

    Everything is good with bacon.

    Marinate over night, wrap in bacon and grill…

    Brad Juaire
    Maple Grove, MN
    Posts: 6101
    August 18, 2011 at 9:05 pm #108811

    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.

    john_steinhauer
    p4
    Posts: 2998
    August 22, 2011 at 6:07 pm #108962

    Quote:

    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.

    suzuki
    Woodbury, Mn
    Posts: 18621
    August 26, 2011 at 2:58 pm #109161

    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.

    whittsend
    Posts: 2389
    August 26, 2011 at 3:20 pm #109163

    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!

    kooty
    Keymaster
    1 hour 15 mins to the Pond
    Posts: 18101
    August 26, 2011 at 4:17 pm #109166

    Having 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.

    dennisdalan
    St Cloud, MN
    Posts: 974
    August 26, 2011 at 4:29 pm #109167

    Kooty, 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.

    whittsend
    Posts: 2389
    August 26, 2011 at 6:44 pm #109169

    Yes.. Ruffed grouse. Meat is not dark. Delicious!

    kooty
    Keymaster
    1 hour 15 mins to the Pond
    Posts: 18101
    August 26, 2011 at 7:02 pm #109170

    Yup, we shot Sharptail and Prairie Chickens. Cool birds, but terrible table fair.

    suzuki
    Woodbury, Mn
    Posts: 18621
    August 29, 2011 at 9:10 pm #109316

    I 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.

    suzuki
    Woodbury, Mn
    Posts: 18621
    August 29, 2011 at 9:10 pm #109317

    Quote:

    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.

    kooty
    Keymaster
    1 hour 15 mins to the Pond
    Posts: 18101
    August 30, 2011 at 1:20 am #109336

    Nope, 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.

    mbenson
    Minocqua, Wisconsin
    Posts: 3842
    September 16, 2011 at 6:19 pm #110305

    Quote:

    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

    suzuki
    Woodbury, Mn
    Posts: 18621
    September 16, 2011 at 6:40 pm #110309

    Hun(s) = hungarian Partridge

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