Dusky grouse?
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? |
Originally Posted by DJfan
(Post 4380398)
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? |
Originally Posted by DJfan
(Post 4380398)
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? 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. |
I don't know that the change of spices would remove or lighten that horrible smell / taste that the species has. I want to prevent that from being the flavor I had. I have had grouse prepared by others that did not have that horrible smell translate into that flavor in the final product.
But, I would like to try them with less. See how that goes. |
What did your friends use for spices?
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I don't know CH.
Here's the real question again - how do I prepare the bird without getting that horrid smell to turn into a horrid taste? |
Are you sure the meat wasn't already tainted or going bad? Just thinking out loud at possibilities. Also, Sconnyhunter brought up an excellent point about what was in their crop.
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Their gullet was full of thistle leaves and seeds.
But, I am really asking a prep questions here. Grouse stink. We know that. It is possible to prepare them in a way that they don't taste like that stink. I failed at it. How is it done? |
Just google Blue grouse Recipe . There are a few good ones. They say a Blue Grouse is just another name for a Dusky.
This one sounds good http://fwp.mt.gov/mtoutdoors/HTML/ar...seshallots.htm |
Where do I find grouse for hunting? I never hunt it before.
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