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?
K.
I.
S.
S.
Keep it simple.....you probably know the rest.
As Oldtimr said you may have added too many spices.
I like to cook Grouse and any other wild fowl, with just a couple spices. Usually salt and pepper, or sometimes lemon pepper.
But I do have to ask, where did you harvest these birds? What was in their crop? That CAN have an deleterious affect on their flavor.