Grouse recipes?

[wooddamon1]

I got lucky and thumped a Dusky Grouse out here in the mountains.      I have the most yummy looking breasts but would like to learn some good ways to enjoy and hopefully share it with others to sway 'em over to the good life...

[tukudu]

Here is a favorite of mine.
Bone out the breast, slice in strips and pound out lightly with a meat tenderizer/mallet. In a skillet heat up some butter and place a handful of walnuts and a hand full of raisins and sautee the walnuts and raisins. Once they are nice and brown throw in the strips of grouse breast, add a little more butter if needed and pan fry the breast strips almost in a stir fry technique. Add a touch of maderia wine if you have it. Just before serving and while tossing in the skillet lightly dust cinnamon on the grouse and continue to stir. Do not overcook. (if they do not like this dish there is no hope).

Another way to cook is to take the same strips after tenderizing dip in egg yolk that has been slightly whipped up and then dredge in italian breadcrumb mixture and then pan fry until golden brown. This works well with pheasant and chuckar.

Enjoy.

[Sheepshooter]

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I found this recipe in "Alberta Outdoorsmen" magazine. It is for ruffed grouse but I'm sure any upland game bird would work.

Grouse
-3-4 grouse
-1 lemon cut in quarters
-thyme, rosemary, salt & pepper to taste
-3-4 sheets of aluminum foil large enough to wrap each grouse

Marinade
-2 cups olive oil
-6 cloves garlic
-1 teaspoon thyme
-1 teaspoon rosemary
-1/2 teaspoon freshly cracked black pepper

Sauce
-1/4 cup dry white wine
-1/4 cup chicken stock
-1 1/2 tablespoons butter
-salt & pepper to taste

In a large bowl mix all the ingredients for the marinade. Put the grouse in a Ziploc plastic bag and add the marinade- slosh the marinade around well and keep refrigerated at least 2 hours, preferably overnight. Turn the bag a few times while it's marinating. Just prior to cooking remove from the fridge and bring them to room temperature.
Season the inside/outside of each bird with salt and pepper, a dash of thyme and rosemary-place each bird breast side down in a sheet of aluminum foil; put 1/4 lemon slice in the chest cavity, pulp side down, and tightly close the foil around each bird to ensure a good seal.
Put the birds in a roasting tray with the breast facing down and roast for 45 minutes in a preheated oven at 375 F. Open the foil and brown the birds for another 15-20 minutes.
Remove the grouse from the foil and set aside on a serving platter- cover with foil to keep them warm, after discarding the lemon wedges. Pour the juices from the grouse that collected in the foil into a skillet; add the prepared "sauce" (minus the butter) to the juices and boil for a few minutes to reduce the contents, adding the butter in batches.
Carve the meat from the breasts and drizzle with the sauce prior to serving.

I made this yesterday for my wife who is fairly new to wild game and I think she fell in love all over again. I served it with penne topped with a tomatoe alfredo sauce, a tossed salad, and a nice Chardonnay.
This recipe is a bit of work but well worth it. When I was putting the spices on I thought that it was a little much but the flavours are very subtle and the lemon adds a nice touch.

[Sheepshooter]

I posted this a couple of years ago and thought of it when I saw your request. Enjoy if you decide to use it!

[wooddamon1]

Thanks guys! Hopefully I'll be able to get a few more while Mule Deer hunting next weekend...