Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grouse tonight

Hot damn. Eating the most tender and delicious game bird I've ever had this evening.

Often, game birds come out either a bit tough or dry for me. Sometimes both. Not a fan of cooking it to death in sauces which is often the best way to get it tender and not dry it out. I had never thought to brine it, but did tonight. I think the combination of brining and "aging" the bird really came together.

I cleaned the bird the same day I shot it. Put the meat in a bag on ice. It sat for 4 days. This morning I put a bit of sugar and salt in a small bowl of water. Some pepper corns and a bay leaf, then the bird. Popped it in the fridge for about 10 hours.

Quick rinse, pat dry, dredge in some lightly seasoned flour and fry hot in canola/bacon grease for 1 1/2 - 2 minutes a side.

So tender and moist. Easily the best game bird I've eaten. Even the legs are perfect.

That's all.

Yowsa! Strong work!

You say the legs were perfect........do grouse have a lot of tough tendons in the legs like pheasant?

Grouse is hard to beat.

I was pretty excited about the grouse last night! Lol.

Yeah, they might not be as stringy and tough as pheasant legs, but they aren't far off. I did cook them an extra couple minutes.

sounds good

they ain't got legs IMO , I wack'em roll on their backs step on the wings grab the legs ...and stand up ,throw the carcass in the woods ...but give the heart to the dog for doing his job and the geizard goes to grandma

What kinda grouse?




Dave

There in the woods ,set down your milk ....and go check them out...

The Ruffed variety.

Ain't much to 'em for sure, but they'll do.

I usually just peel them open like a dove and filet out the breast and then pop the skinned legs off with a knife.

everywhere i've hunted the drummer it's been hard work, fun, & beautiful views usually. they're scarce in my community now.