Originally Posted by
DJfan
While out hunting this yesterday, I harvested two dusky grouse (blue). I got them cleaned and on ice in about two hours. I plucked them, and marinated them in garlic, onion, teriyaki, and white wine. I backed them with poultry spices, onions, salt and pepper.
It was awful. It had a sour milk flavor. Super yucky. What did I do wrong?
Too many spices and herbs that did not work together. You would have been better served to just salt and pepper the grouse and saute it in olive oil. There is such a thing as too much. Grouse ha a light poultry flavor. Simple is generally better, enjoy it for what it is.