sc40

Hey guys and gals.I shoot 6 grouse with my bow last week and I was wondering if anyone has a good recipe.It would be very much appreciated.Steve.

Foxer

here's one i've been dying to try - sounds good
BTW - what part of canada are you in?

ORIENTAL GROUSE 1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper
Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

Foxer

Here's another good one. the wine really brings out the flavour of grouse.

Aside from this one a very simple one that i've enjoyed is a marinade. Try french dressing for at least 4 hrs (in the fridge of course, although more is better) and then doing a simple bake (or try a broil or barbecue.) sometimes i'll melt a little mozzerella or parmisan on top at the end, sometimes with a tomato slice. Very tasty and simple.

In the end the bird is much dryer than chicken, so any recepie that helps keep the meat moist is likely to go over well.

Grouse with Red Wine Sauce


2 grouse quartered or filleted
2 tbsps. butter
2 medium onions sliced
2 cloves garlic minced
1 tbsp. crushed rosemary leaves
1/2 cup chicken broth
1 cup red wine
1 T cornstarch
Salt & pepper to taste.
Melt margarine in bottom of small roasting pan. Brown onions, garlic and grouse pieces. Add chicken broth, rosemary, and red wine. Cover and roast at 350 degrees for 45 minutes to 1 hour until tender. Turn grouse occasionally so all parts are submerged in liquid. Meat surfaces will turn dark purple in color.
Remove grouse. Thicken pan juices with corn starch mixed with water. Season to taste. Serve sauce on the side with buttered noodles.

rbduck

Here is a quick and easy one..

2 ST breasts(1 bird)
bamboo skewers
soya sauce
peanut sauce
bbq suace
1- soak skewers in water for 1/2 hour first
2- cut breast meat into thin strips, lengthwise
3- if using soya sauce, marinate meat for 1/2 hour
4- thread meat onto skewers until full
5- cook on bbq for 10 minutes, turning often
6- baste with either bbq or peanut sauce 2 minutes before done
7- serve over rice or broad noodles
8- <img src=icon_smile_tongue.gif border=0 align=middle>

Ron<img src=icon_smile_big.gif border=0 align=middle>

Let em land!

sc40

Hey Foxer,I'm from Orangeville Ontario, near Toronto.Where are you from?Steve.

lamar g

I dont have sharp tails here, but my favorite way to prepare ruff and spruce grouse is to mix water and brown sugar and marinade thin slices in it for a few hours. Fry in butter. Dont let its simplicity fool you. Its great. Add any other side dishes or garnishes you may desire.