< Back One Page Dundee Sportsman's Club INC. dscinc2003@yahoo.com
cabela's logo
world's foremost outfitter

 
Wild Grouse
 
Ingredients:

 
 
3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water

 
Ingredients:

 
 
Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees for 1 hour or until tender.

 
 
Serves 4

 

 

 

 
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.

 

 

 

Creamy Ruffed Grouse with Rosemary

Heat oven to 350. In 12-inch nonstick skillet, melt butter over medium heat. Add grouse halves. Cook for 5 to 7 minutes, or until browned, turning grouse occasionally.

Spray 12 x 8-inch baking dish with nonstick vegetable cooking spray. Arrange grouse halves in dish. Season to taste with salt and pepper. Set aside.

Add mushrooms, onion and rosemary to drippings in skillet. Cook over medium heat for 3 to 5 minutes, or until vegetables are tender, stirring occasionally. Remove from heat. In medium mixing bowl, combine sour cream, broth, flour, Worcestershire sauce and 1/4 teaspoon pepper. Stir sour cream mixture into skillet. Spoon mixture over grouse. Cover dish with foil.

Bake for 1 to 1 1/4 hours, or until meat is tender. Garnish with snipped fresh parsley.

 

  Alder Cone Smoked Grouse with Fern Root Glaze & Salal Sau

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:


1 1/3 c Water
1 1/2 c B.C. Pinot Blanc wine
3 1/2 c Salal Berries
1 1/2 tb Maple syrup
1 1/2 tb Black peppercorns
8 Juniper berries
1 1/2 tb Balsamic vinegar
 

In a small covered sauce pan, gently simmer fern root in icewine and water for 20 min. Pour into a glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil, uncovered, on high until reduced to a thick syrup. Set aside.

Heat alder cones in a large aluminum foil lined sauce pan over high heat until they smoulder. Reduce heat to low; place grouse breasts directly on top of the smouldering cones. Lightly brush the breasts with the fern root glaze; cover pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the bone and serve with Juniper-Salal Berry Sauce.

For the sauce: Pour 1 cup water and the wine into the bottom of a perforated double boiler. Place the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the double boiler.

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.

 

 

  Blue Grouse (Chukars, Pheasant) Cacciatore

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
 

Saute pressed garlic in olive oil 2-3 minutes until brown. Lightly brown birds in olive oil.

While birds are frying, mix tomato paste and tomato sauce together in bowl along with 1 T Italian seasoning. When birds are lightly browned, transefer them to large casserole dish or Dutch oven. Pour mixture of tomatoe sauce and tomato paste over them. Then add stewed tomatoes.

Place vegetables over the top and sprinkle additional Italian seasoning over the top.

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

 

  Breast of Grouse

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.

 

  Grouse & Wild Rice

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]
 

Combine the wild rice with 2 cups of broth and cup butter in a saucepan, cover and cook until tender. (keep warm)

Rinse grouse filets and pat dry. Pound the filets between waxed paper with meat mallet until tender, then combine with the eggs in a bowl. Let stand for 1 hour.

Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well.

Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min.

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

 

  Grouse Supreme

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
 

Split birds in half. Season flour with 1 tablespoon parsley, 1 tablespoon ginger, 1 tablespoon paprika, 1 tablespoon dry mustard and 1/2 teaspoon black pepper. Roll dry birds in seasoned flour, shaking off excess. Heat walnut oil and lightly brown each bird. Remove birds and set aside. Strain walnut oil remaining in first pan and pour into separate sauce pan.

Add margarine. Melt over low heat. Add honey and dissolve. Stir in 1 tablespoon parsley, 1 tablespoon ginger and 1 tablespoon paprika. Add Worcestershire sauce. Stir for 2 minutes, add Madeira. Continue to stir until near boiling point. Add seasoned flour to thicken as you like it. Do not let sauce boil. Turn birds breast down in roasting pan. Pour sauce over and cook at 350F for 25 minutes. Remove, turn birds breast up.

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

 

  Grouse with Pear Sauce

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.

 

  Grouse, Chukar, or Pheasant Smothered in Sour Cream - LLB

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
 

Roll the bird pieces in flour, salt, pepper, and herbs.

In a casserole dish or skillet saute the bird pieces in 6 tablespoons of the butter.

Remove grouse pieces and saute the shallots or scallions and mushrooms in same casserole or skillet, using the remaining butter.

Return grouse to casserole, add sour cream into which has been stirred the chicken broth abd beach plum jelly.

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

 

  Roast Grouse with Wild Rice

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.

 

  Ruffed Grouse Amandine

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
 

Sprinkle grouse inside and out with salt and pepper. Cover breasts with bacon and fasten with string or wooden picks. Place grouse breasts up in a baking pan. Roast in preheated 350 F oven 15 to 20 minutes, or until tender, basting frequently with 1/4 cup of the butter.

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.

 

  Stewed Grouse

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
 

Cut grouse into quarters. Combine flour and seasonings; sprinkle over grouse. Saute over low heat in the drippings or butter. Line the bottom of a buttered casserole dish with the sliced onions, carrots and mushrooms; place browned grouse on top of the vegetables. Next add the bay leaf, sausages, whiskey and bouillon cubes dissolved in boiling water. Cover with a very tight lid.

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

 


 

  Teriyaki Sage Grouse

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.

Back to The Home Page

Back to The Previous Page 
 

TOC Copyright 2003 DUNDEE SPORTSMAN'S CLUB. All rights reserved.
Questions or Comments? Contact the Club
By Call us at 1-734-529-3581
TOC
  Children's Privacy Policy    Privacy Policy   TALK TO US Freedom