Grouse recipes??

We're going to have a freezer full soon! Any great recipes? My plan is to use it in place of chicken in normal recipes, but thought i might ask here if anyone has a "special" grouse recipe!

In a bowl, mix a can of cream of mushroom soup with 1/2 can water and set aside.

Melt 1 stick of butter and keep warm (ie, liquified)

Place 4 split grouse breasts (8 pieces) in a large greased baking dish. Place thinnly sliced ham (about 4 slices +/-) and sliced swiss cheese (about 6 slices +/-) over the grouse breasts.

Pour the soup/water mixture over the ham & cheese-covered breasts. Cover with about 2 cups or so of stuffing mix. Pour the melted butter over the stuffing.

Bake at 350ºF for an hour or so.

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Marinade in soy sauce, garlic, ginger, brn sugar, red pepper flakes, sherry. Stir fry.

or saute, drain pan add mustard of your choice, afew minced garlic clove and heavy cream. Pour over grouse. eat

Thanks guys! They sound yummy!

My brother was an avid bird hunter and always gave me all he shot (his wife wouldn't cook it). I just substituted it in all my chicken recipes.

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Leslie

“If you always do what interests you, at least one person is pleased.” --Katherine Hepburn

I like to dredge them in flour,salt & pepper and brown them in some olive oil . Once browned put a little sherry in the pan and cover it. Cook on low adding a little sherry at a time until the birds are nearly falling off the bone . You end up with a sherry reduction gravy .

Goes great with bread sauce . Bread crumbs stirred into scalded milk.Add salt and minced onions,add a little rosemary at the end and just a just a touch of the sherry gravy . Should be the consistency of whipped potatoes .

It is super simple and really adds a little flair to a grouse dish .

You might check 'field and stream' online magazine...they have numerous recipes for all sorts of wild animals. Hope this helps!

I'd wrap them in bacon and put in a baking dish.
Add onion and apple quarters and bake covered at 350 until tender.
Then remove the foil and brown slightly.

Remove the grouse, onion and vegetable from the pan and make a delicious gravy from the drippings.

Serve with mashed potatoes and sweet and sour sauteed red cabbage.

Never cooked grouse, but have fired up alot of quail and Phez.

I like to fillet them off the breast, pound out the breast, then panfry them in a mixture of flour and season salt. dust them with pepper, and cook them through.

once they are done I make a gravy from the drippings, bake some drop biscuits and mashed potatoes..

I also like to soak them in a cheap blackberry wine over nite, then pat dry before dusting with black pepper, wrap them in bacon with a slice of onion, and grill them. served with grilled asparagus.

Jim