Grouse Recipes

[ThreeOhSeven]

What is your favorite way to prepare grouse?

Man, do I love eating grouse! It has become my new dusk obsession in the fall and I'm already looking forward to getting after those tasty little dactyls once season hits. I have a handful of ditch chickens left in the freezer and I am getting bored with my recipes. Who has some delicious and delectable ways you dress up your grouse?

 

[Team4LongGun]

I'm with you-they are awesome eating. A good buddy throws them in a ziplock with olive oil and heavy dose of soy, some pepper and cooks hot and fast in over a fire in cast iron. My favorite so far.

 

[ThreeOhSeven]

Classic! Soy honey garlic marinade with some stir fry veggies and sticky rice is one of my go-tos!

 

[ianpadron]

Schnitzel with white gravy or spatchcocked on a hot grill with jalapeño jam marinade. I too am a sucker for grouse

 

[ThreeOhSeven]

Holy schnitzel, I think you're onto something.

 

[Speaks]

If I dont roast them whole I will pan fry in cast iron in just a little bit of bacon grease.

 

[High Climber]

I like cutting them into strips/ tenders and lightly season and bread. Fry them up in olive oil or butter. Just like anything else wild game just don’t overcook. Grouse is awesome!

 

[ThreeOhSeven]

I like cutting them into strips/ tenders and lightly season and bread. Fry them up in olive oil or butter. Just like anything else wild game just don’t overcook. Grouse is awesome!

Grouse nuggies is a staple. Probably how I prepare grouse the most. I've found panko breading with a dash of parm creates a nice crisp finish.

 

[HairyScandinavian]

Gonna have to try some of these. I used to eat a good bit of Sharptail when I stayed with my sons up in Wyoming and told the wife how good it was. Last year I finally brought my little 22 pistol on our Elk hunt and got a nice fat dusky. Got back to base camp and excitedly grilled it up for her and it was terrible, lol, tough to chew and not great flavor. I don't know what the heck I did wrong but I ruined it big time so now she thinks I've been lying about how good grouse are.

 

[idelkslayer]

Grouse tamales. Slow cook the grouse in a tomatillo sauce, shred them up and make some tamales.

Buffalo "Wings" using the legs and thighs. You need to become proficient at removing the tendons from the leg bones for this to work. I save up legs and thighs until I have enough for a big batch.

 

[Macintosh]

Depends on the grouse. But smoked, cold, sliced on a cracker with a slice of apple and drizzled honey is a fancy-pants hors douvre that goes over great for guests. Also a fast fry in oil helps hold moisture in if you have a penchant for overcooking.

 

[go_deep]

Gonna have to try some of these. I used to eat a good bit of Sharptail when I stayed with my sons up in Wyoming and told the wife how good it was. Last year I finally brought my little 22 pistol on our Elk hunt and got a nice fat dusky. Got back to base camp and excitedly grilled it up for her and it was terrible, lol, tough to chew and not great flavor. I don't know what the heck I did wrong but I ruined it big time so now she thinks I've been lying about how good grouse are.

Not sure what you did either, we kill and eat a dozen or more blues every year, they're all great.

If weather permits I gut my blues and hang them by the head for a day or two, then butcher them.



I'm a simple guy, butter, salt, pepper, and sometimes a little garlic powder.

 

[ThreeOhSeven]

Gonna have to try some of these. I used to eat a good bit of Sharptail when I stayed with my sons up in Wyoming and told the wife how good it was. Last year I finally brought my little 22 pistol on our Elk hunt and got a nice fat dusky. Got back to base camp and excitedly grilled it up for her and it was terrible, lol, tough to chew and not great flavor. I don't know what the heck I did wrong but I ruined it big time so now she thinks I've been lying about how good grouse are.

I've never had a bad grouse. I usually field dress minutes after I harvest and they are always tender.

 

[ThreeOhSeven]

Pan-seared with butter and herbs is a classic. Also try grilling with a bit of bacon or a citrus marinade. Both bring out the flavor nicely.

I've wrapped in bacon and spatchcocked, but never used a citrus marinade, sounds delicious.

 

[HairyScandinavian]

I've never had a bad grouse. I usually field dress minutes after I harvest and they are always tender.

Yeah definitely my fault. Cleaned about 3 hours after shooting it but I've done that before and wasn't an issue. Temps were in the 20's and windy and I grilled it outside over the fire so probably bad on temperature control. She'll give me another shot to prove they're good though.

 

[Felton]

I like to cook them in a cast iron skillet with some butter seasoned with the some steak seasoning if not just some salt and pepper. Don’t go past medium rare. If i remember correctly the Franklins have a darker meat and a little stronger flavor.

 

[SLCbowhunter]

While I'm a big fan of deep frying grouse, I also like to dice grouse breast into small chunks, sauté them in a cast iron, add some caramelized onions and sundried tomatoes, season with herbs de provence and toss with a pasta of your choice.

 

[kevingm1987]

Cut into bite size pieces, put in a bag of shake and bake, cover completely. Pan fry in butter. Butter is important, adds to the taste. Pair with your favourite dipping sauce. I like a spicy mayo. A big scoop of mayo, squirt of sirachha, a sprinkle of taco seasoning.

 

[Jason Snyder]

Chicken Stew Fans, This Coq au Vin Blanc Is for You

Coq au vin blanc is a classic French chicken stew made with pearl onions, mushrooms, and bacon in a rich and creamy white wine-butter sauce.

www.foodandwine.com

Pheasant Stew Recipe - How to Make Pheasant Stew

A pheasant stew recipe based on French coq au vin, or rooster with wine. It's a classic, simple pheasant stew with lots of flavor.

honest-food.net

Pheasant Ramen Recipe

This tradition Japanese inspired pheasant soup recipe is not your college ramen but takes time for this crowd pleasing flavor.

projectupland.com

 

[Big_wals]

Our favorite way is to chunk it up in bite sized pieces, roll in flour and then brown in a cast iron skillet with some butter. Add a can or two of cream of mushroom soup (depending on how many grouse you’ve got), heat that up and serve over rice. Also how we eat doves.

Edited to add salt pepper and garlic powder before the flour. Should go without saying. SPG and butter makes everything better