Home Forums Hunting & Shooting Food, Cooking, and Game Preparation our grouse recipe.

People ask me from time to time for out grouse recipe. This is our Christmas meal and I prepared it once again yesterday. I thought I'd snap a couple pics with my phone and post it here.

The recipe:
Written for 3 birds.

Filet breast meat off the birds, coat breast meat in "fry'n magic" and brown in a fry pan with butter.

Now for the sauce.

Bring to a boil in a sauce pan: 3tbsp butter, 3 tbsp flour, 1-1/2 cup chicken broth.

After it comes to a boil, add: 1 tsp lemon juice and 3 tbsp cream or half & half.

Place the browned breast meat in a casserole type pan/dish. (size the pan so the meat is single layer but fills the bottom of the pan/dish) Pour the sauce over the birds and bake at 300 degrees for 2 hours covered.

Double the recipe for 6 birds.

I was cooking 6 birds so I doubled everything.












Get all that stuff whipped together and gently boiling while you brown the meat in the other pan.



Heat the oven to 300

[img]http://i43.photobucket.com/albums/e...ds/Resampled_2012-12-25_18-02-21_975.jpg[/img]

Get that gentle boil going on the sauce...

[img]http://i43.photobucket.com/albums/e...oads/Resampled_2012-12-25_18-12-46_3.jpg[/img]

Then mix in the cream and lemon.

[img]http://i43.photobucket.com/albums/e...ds/Resampled_2012-12-25_18-13-49_241.jpg[/img]

Transfer the meat to an oven pan..

[img]http://i43.photobucket.com/albums/e...ds/Resampled_2012-12-25_18-17-54_711.jpg[/img]

Pour the sauce over the meat.





Cover the pan.



Bake for 2 hours at 300 degrees.





The goodness, is immeasurable.

mouth watering.

Man-O-Man,,, That looks so good I can taste it from here!
My buddy does Chuckar in a similar fashion but he adds smushed up mangos to the sauce.
I don't normally care for friut on my meat (ie; cranberrys applesauce mint jelly etc) but I can eat his game bird and mango sauce till I'm sick.
Course, I'm sure I could do the same with your grouse wheather you added mango's or not.
Thanks for taking the time to post the recipe.

looks cool...but i'd of ate the birds > after "browning a bit more"... grouse in these parts are not that tough....lol

That sauce works well with any white flesh game bird. Use it all the time with pheasant and chukar as well as turkey. I skip the baking part though. Quick pan fry and then sauce.

I thought the same thing, but they sure don't look over cooked from here.
Ruff's are my favotite bird to hunt or eat.
Sure wish I was a better shot on em though.

This is just a very nice alternative to the MN default wild game recipe which I have come to know as "Toss it in a crock pot with cream of mushroom soup and wild rice."

lol!!

(not that there is anything wrong with that)

I cook these birds lots of ways and no they are never tough,always delicious. But this is something we try to save a half a dozen birds for. It's very rich, but also very good.

looks yummy dave

So how many times did you have to stop the truck to bag six grouse?

no truck birds in this batch.

All that's missing is a can of soup and loads of cheese to make it an awesome hot dish.

I'd be hard pressed to come up wth three grouse, let alone six...

Looks good.

a bag of frozen veggies and some elbow macaroni too?

Tots?

Made this tonite with 4 phez.

It was really good, whole family gave it a thumbs up.

Only downside is there are no leftovers for my lunch tomorrow!

Thx for the recipe, ND!

It is a good recipe and I hope to try it next fall with some cranes....

WHAT, is ...fry'n magic... and where might one obtain this item?

Guess I am just gonna have to try this with chicken breasts

Outstanding.

It's a dry coating, I shake it onto the meat in a zip lock bag.