Batter Fried Grouse

 

Ingredients:

 

4 grouse breasts

Pancake flour

1 can beer

3 cups soda cracker crumbs

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

Cooking oil

 

Bone grouse breasts and cut into serving pieces. Mix pancake flour and seasonings in small bowl, dip pieces of meat in seasoned pancake flour, then in beer and roll in soda cracker crumbs. Deep fry in hot oil until golden brown.

 

Serves: 2-4

Grouse Main-Dish Salad

 

Ingredients:

 

 

4 Grouse Breasts
 

1 tbsp Butter
 

1 cup Wild Rice
 

1 cup Green Onion
 

1 cup Seedless Grapes
 

1/4 cup Pecans
 

1 tbsp Orange Rind
 

1 cup Orange Juice
 

1/3 cup Wine Vinegar
 

1/4 tsp Salt
 

1/8 tsp Pepper
 

Leaf Lettuce
 

 

Directions:

 

 

Skin and bone grouse breasts. Brown with butter over medium-high heat. Put in greased baking dish and bake at 450 degrees for 20 minutes or until done. Let cool and cut grouse into strips or cubes. Cook wild rice according to package directions. (Northern Wisconsin Native Wild Rice is excellent if you can get it) Slice green onions, chop pecans, grate orange rind and halve grapes. Combine grouse, cooked wild rice, onions, grapes and pecans in large bowl. Mix well. Combine orange rind, orange juice, vinegar, salt and pepper, stirring well. Pour orange mixture over grouse mixture and toss well. Serve on a plate lined with leaf lettuce at room temperature.

Wild Grouse w/Lime

 

Ingredients:

 

 

6 grouse breast halves

1 fresh lime

1/2 cup flour

1 tsp. garlic salt

1/8 tsp. pepper

1 T vegetable oil

2 T. brown sugar

1/2 cup chicken broth

1/2 cup white wine

 

Directions:

 

 

Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

 

 

Serves: 4

Smoked Grouse Cheese Ball

 

Ingredients:

 

 

1 cup Smoked Grouse
 

8 oz Cream Cheese
 

3 tbsp Mayonnaise
 

2 tbsp Parsley
 

1/2 cup Pecans
 

Crackers

 

Directions:

 

 

Skin and bone grouse breasts. Brown with butter over medium-high heat. Put in greased baking dish and bake at 450 degrees for 20 minutes or until done. Let cool and cut grouse into strips or cubes. Cook wild rice according to package directions. (Northern Wisconsin Native Wild Rice is excellent if you can get it) Slice green onions, chop pecans, grate orange rind and halve grapes. Combine grouse, cooked wild rice, onions, grapes and pecans in large bowl. Mix well. Combine orange rind, orange juice, vinegar, salt and pepper, stirring well. Pour orange mixture over grouse mixture and toss well. Serve on a plate lined with leaf lettuce at room temperature.

Ginger Grouse

 

Ingredients:

 

 

1/2 lb Grouse Breast
 

2 cloves Garlic
 

1/2 tsp Fresh Ginger
 

1/4 tsp Dried Red Pepper
 

2 tbsp Olive Oil
 

 

Directions:

 

 

Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.

2 tb Licorice fern root
2 tb Gewurztraminer icewine
3/4 c Water
3 c Dried alder cones
2 Wild grouse breasts, bone in and skinless
 

Juniper & Salal Berry Sauce:

To the salal syrup, add the maple syrup, peppercorns, juniper berries, remaining water and balsamic vinegar. Bring to the boil and immediately remove from the heat; let stand an hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until needed.

2 Blue Grouse, cut in serving pieces
2 tb Oil, olive
3 Garlic, cloves pressed
2 lg Tomato paste, can
2 lg Tomato sauce, can
Italian seasoning
2 md Tomatoes, stewed, can
2 sm Onions, diced
1 cn Olives, sliced
2 sm Mushrooms, sliced
 

Bake at 350-375 degrees for 1 hour. Serve over rice.

2 Breasts of grouse, halved
4 tb Butter
1/2 Jar tart jelly
5 oz Dry sherry
4 tb Heavy cream
Paprika
Salt and pepper
 

Saute breasts in butter until nearly tender. Add jelly and wine. Salt and papper to taste. Cook covered for 15-20 minutes. Remove breasts to a platter. Add cream and dash of paprika to the gravy. Taste for seasoning and add more salt and pepper if needed. Pour gravy over meat.

2/3 c Wild rice
2 c Chicken broth
1/4 c Butter
8 Grouse breast filets
3 Eggs [beaten]
1 c Flour
Garlic salt, oregano, and basil to taste
2 tb Butter
1/2 c Chicken broth
4 oz Mozzarella cheese [sliced]
 

Place 1/2 slice of cheese on each filet and cook until cheese is melted. Serve with the rice.

3 Grouse
1/2 c Flour
2 tb Parsley, dried
2 tb Paprika
2 tb Ginger, ground
1 tb Dry mustard
1/2 c Coarse black pepper
4 tb Walnut oil
4 tb Margarine
1/2 c Honey
2 tb Worcestershire sauce
3/4 c Madeira wine
 

Place back in oven for another 10 minutes at 300F or until brown.

4 Ruffed grouse breast halves, skin removed
1/4 oz Dry white wine
1 cn 16 oz. pear halves in light syrup
1/2 c Whipping cream
2 tb Flour
3/4 c Reserved broth
1/4 ts Salt
 

Preheat oven to 325F, line 9x9x2-inch baking pan with heavy duty foil, leaving 1/2-inch foil collar. Place grouse halves in pan. Pour wine and juice from pears over grouse, reserve pear halves. Place a sheet of foil over pan and fold edges together to form a tight seal. Bake 30 minutes or until meat tests done. Uncover. Remove 3/4 cup of broth and set aside. Place pears around grouse in pan, bake 5 minutes longer, or until fruit is heated. In saucepan, stir whipping cream into flour until thickened. Add reserved broth and salt and heat thoroughly. Remove grouse and pears to platter. To serve, spoon sauce over grouse.

4 ea Ruffed grouse (or other game bird); halved
Flour
Salt & pepper
1 ts Thyme -OR- 1/2 ts Rosemary
1/4 lb Butter
4 ea Shallots or scallions
1/2 lb Mushrooms; sliced
2 c Sour cream; at room temperature
1/2 c Chicken broth
1 ts Beach plum jelly
 

Cover and bake in 350 F oven for about an hour.

2 Grouse, about 1-1/2 lbs each
Salt
1/2 c Chopped onion
1/2 c Chopped mushrooms
1 c Condensed consomme (10-1/2 ounces)
1/8 ts Crumbled oregano
1 c Wild rice
Water
1 md Onion; chopped
2 Carrots; chopped
1 Apple; peeled and chopped
1 cn Condensed Cream of mushroom soup (10-1/2 ounces)
1/4 c Light cream
1/4 c Red wine
 

Rub grouse inside and out with salt. Combine onions, mushrooms, consomme, oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt. Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice.

4 Ruffed grouse
Salt and pepper
4 sl Bacon
1/2 c Butter; melted
1/4 c Blanched almonds; slivered
1 ts Lemon juice
4 sl Buttered toast
 

Combine remaining butter, almonds, and lemon juice. Five minutes before grouse are done, remove string or picks and bacon. Pour butter-almond mixture over birds. Serve on buttered toast with bacon. A tossed salad and buttered peas go well with this.

2 Grouse (not too young)
2 tb Flour
1 ts Salt
1/4 ts Pepper
1/4 ts Onion salt
1/4 ts Celery salt
2 tb Bacon drippings or butter
2 md Onions, sliced thin
2 md Carrots scraped and sliced thin
1/4 lb Mushrooms, sliced
1 Bay leaf
6 sm Link sausages
1 tb Whiskey (opt'l.)
2 Chicken bouillon cubes
1 1/2 c ; boiling water
 

Bake at 325 F. for about 2 hours. Stir well before serving.

4 Sage Grouse, breasts, boneless, skinless
1/2 c Teriyaki Sauce
1/2 c Wine, white
Cayenne pepper (opt.)
Black pepper
 

Pound meat with a mallet until thin and flat but not broken. Marinate meat in the teriyaki sauce/wine combination for 1/2 to 1 hour. Drain and sprinkle with cayenne and black pepper to taste. Cook quickly over a hot fire in a barbecue (perferably a Weber) using mesquite or hickory chips for smoke.