Grouse cookin Recipe

[Roughcountry]

I figured I'd just post my recipe here and maybe get a few from some real camp pros in turn.
Oh yeh, gotta have a few rules. Bow kills only. Don't be cookin no BBs
 
I'll start my Dutch oven recipe on the next post.

[Roughcountry]

OK
If its a ruff a 8" oven will work, Blue grouse needs a 12" oven.
Helps to get the feathers off an inerds out, heart & liver gets throwed in the oven also.
If it's cold I use a fire pit and coals to do the cookin. You can cover it with a good layer of coals and seal the pit with dirt and leave it for half a day and have a hot meal when you get back to camp.
For now we'll use a few  charcoal briketts.

I grease the oven with bacon grease[lightly]
Set my bird in whole and then surround it with taters, carrots, onions and what ever else you can dream up. Season it with johneys or your favorite and add a garlic clove if you like the stuff. Salt it up a little also and slap the lid on.

Now for a 8" oven you'll need bout 6 or 7 bricketts on top and 5 under the oven. Get em all goin good in your old coffe can an spread them around so's you don't have hot spots. I use a little square tin to get the hot stuff up off the ground and not burn the world up.

You can go shoot stumps or more grouse for 45 min. for Ruffs, a hour for the blue grouse.

Was gonna take a nice pic of the bird when I pulled the lid off but the smell stopped that plan.
Here's what it looks like when I get done, soory yer gonna have ta use yer magination John.
 

[AkDan]

man you read my mind!  I have some cook books for dutch ovens...this just fits the bill.

I do a simple recipe.  Fillet all the meat off.  In a ziplock add some flour, lawreys season salt, sage, thyme, and oregano, along with a bit of pepper to taste.  Take 1 egg white, beat, dip filleted meat in the egg white, then fry up I prefer olive oil.  

Serve with wild rice and steamed aspargus or brocolli, (or maybe some morels if you are really lucky  :D ).

[Scott G]

Just went on an elk hunt and finally got to shoot at a grouse.  Got more ruff in my judo point than grouse.  Maybe someone could put a gumbo recipe on here with, you know, a lot of veggies and filler to make up for the lack of meat in my pot.

 

[Roughcountry]

That one sounds good Dan, I'd better go get another grouse  :D  

Sure done that a bunch Scott, I'll bet them bobcats get the same thing on a regular basis.

[AkDan]

Scott G,

DONT shoot judo's at them!!!  Try a large htm rubber blunt with a 38 case underneath!  My buddy calls them wrecking balls!!!  Dunno what the added 38 case does other then adds some weight but the results are 200 fold better then just blunts.

[Traxx]

Perfect time'n
A guy just called me tonight,to invite me to hunt some on his place.I like the chink's,in the pic there too.

[Crimson mist]

I like to cut the breast into stips or chunks season with salt and pepper flour and egg them then roll in penko fry in oil and served with a honey mustard or plum sauce

[Roughcountry]

Thanks for movin this Chad, got a new place ta look around.

Good luck on the birds Todd, didn't figure a little blood would hurt my old chinks.

Gotta get at least a couple more birds now Crimson. Guess I'll have ta force myself to go huntin again.  Good year for grouse here, lots of birds but a little spooky.

[Al Dente]

For a gumbo, take whatever game you have, rabbit, squirrel, grouse, etc...  Cut it up into similar sized pieces, place in a ceramic or SS steel bowl and marinate overnight in some white wine, garlic, and pepper.  The next day remove and pat the meat dry with paper towels.  Fry on all sides until golden in some veg oil.  after golden, remove to a plate for a few minutes.  Meanwhile, add some rough cut onions, carrots, celery, and garlic to the pot and fry for a few minutes.  Add the "meat" back and cover with chicken broth.  Add some parsley to the pot.  Let it come to a boil and then simmer for about 2 hours.  this is your stock for your gumbo.  i know it took a wjile, but it makes a big difference.  Remove the "meat" to a bowl and strain the stock.  Discard the veggies and pick the meat from the bones and discard the bones too.  Now, cut inro a fine dice some red and green peppers, hot peppers if you like, celery, onion, and garlic.  Set aside while you make the roux.  Take equal parts butter and flour and fry in a pot until dark brown and the house smells like toasted nuts.  STIR IT CONSTANTLY!!!  DO NOT WALK AWAY or it will burn and then it's too late to save.  When it's dark brown, add the diced veggies and cook for a few minutes.  Add some white wine and the stock.  Let it simmer for about 20-25 minutes.  Add some worcestershire, hot sauce, and chopped parsley and let simmer for 5 minutes more.  Add the reserved meat and season with salt and pepper.  Serve with fluffy white rice and enjoy.  I know it took a while and there are a lot os steps, but nothing beats a big pot of homemade GUMBO.  All the best and enjoy, Al.

[Oregon Bill]

Hey, I'm droolin' here!

[Roughcountry]

Wow Al, are you some kinda chef or somethin?

Got me another grouse last night to fix up but I'm better at burnin & chewin.

I think I've figured out the perfect grouse arrow. Gotta do some more research an when I'm certain I'll post it.

[ndflyguy]

I'm from north dakota where there's not many ruff's but a ton of sharptail grouse. we used to make breakfast sausage out of 'em cut with a little pork and your favorite spices. a few of these "grouse patties" with scrammbled eggs, hash browns, and coffee will definatly make you want to get out of bed in the morning, Dan.

[tuselton]

Wish we had Grouse in Texas.

nd,  them sharptail must be huge if you are able to make sausage out of'em.

Terry

[ndflyguy]

not big just very plentiful.