Your favorite grouse recipes

[kenbell27]

What are your favorite Grouse recipes? With season about ready to begin I thought it would be good to get some ideas. I went out today and saw twelve in about two hours.

[grundy53]

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[BiggLuke]

My favorite method is foil wrapped in campfire.   
Simply quarter the grouse and salt and pepper it, slice some onions and chantrelles put the veggies between the meat, maybe ad a little spice... say garlic....
Then wrap 'em up tight in the foil bags with a bit of butter in the bags and slow roast at the edge of your camp fire.
About 15 mins later, they make the best appetizers for the camp.
Can't go wrong with this recipe, as long as you keep them in a spot with low heat, i.e. just coals.
Subtitute any of the ingrediants except use meat, aromatic, spice, and fat.
Grouse, onion, pepper, butter.... and so.

[BiggLuke]

It's a basic varient of the Pouch Method.
Only for hunting camp.

http://johntokash.com/2005/05/11/alton-browns-pouch-table/

[Bigshooter]

My favorite way is to bone out the breast roll it in floor fry it in a cast iron pan with a little salt and pepper.  After its nice and brown steam it for about 20-25 mins with beer.  After the beer is all gone crisp it back up and eat.

[ICEMAN]

I segment the bird into manageable pieces.

Sear the bird in some olive oil/butter...
Then slow cook in your skillet with a lid on. (30 minutes)
Pour in some vermicelli (rice a roni) and some presauted onions.
Let simmer until the vermicelli is done.(20 minutes or until done)

Let cool a few minutes and eat.

Easy at camp, take the time necessary to simmer the bird once it has been seared, and the meat will fall off the bone, try to rush it and it will not be as tender.

[300rum]

The good thing about the Idaho backcountry is that I can usually find a grouse or two fairly easily.

My favorite way is skinned, on a stick over a pine fire with a bit of Johnny's seasoning.  Literally just a few minutes after it was perched on a limb at 10k feet.   

[full choke]

Great pic!

[quadrafire]

I like Icemans version as well.
I also save the giblets. Love the gizzard, heart, and liver sauted in a little olive oil. Sometimes with a light dusting of flour, sometimes not.

[4T]

Bake it with a mushroom gravy and stove top

[Pathfinder101]

Bake it with a mushroom gravy and stove top

This sounds good.  Can you elaborate, or is it top secret...?

[4T]

It used to be on the stove top box. Not sure anymore. Cream of mushroom soup a little milk to stretch it out a little and pour over meat in dish. Sprinkle stove top on and bake.

[Alchase]

For me simple is best, season with Johnney's seasoning, wrap grouse breast with bacon cook slowly over an open fire.
Serve with sauteed mushrooms with a little soy sauce added for the last few minutes to caramelize.
Serve on Jasmine rice!
 

[Southpole]

Here's my quick easy recipe:
Grouse meat cut into bite sized pieces (maybe 2 birds worth)
Wrap a half a slice of uncooked, thin sliced bacon around each piece and set it with a toothpick
Place in an 8 by 8 baking dish
Cover in brown sugar butter sauce : 1/2 cube butter melted with 1 cup brown sugar in a pan until hot and blended. Or 1 cube of butter to 2 cups of brown sugar if you want more.
Bake at 325ish until the bacon is somewhat brown and cooked.
It's a heart attack waiting to happen recipe but it's sooo good and simple.

[Nape.257]

Bake it with a mushroom gravy and stove top

That's the way