Author Topic: Cooking Grouse (Read 17622 times)

Thenewguy · « **on:** October 17, 2009, 03:58:08 PM »

I WILL be back with Grouse tomorow and am looking for a good recipe. These suckers have been giving me a hard time for awhile now, I know a spot and will get some tomorow or will stay out all day. Thanks in advance to those who have had more success with the chickens!

NWBREW · « **Reply #1 on:** October 17, 2009, 04:25:46 PM »

Grouse stew.....3 grouse breast cut up into 1 1/2" chunks season and fry in olive oil set aside. 2 cans cream of mushroom soup , 2 cans milk, 1 bag frozen stew veggies in a pot (one that you can put in the oven) mix well, put in oven at 300 for 30 min, add grouse, back in for 20 min, put biskets on top, back in till biskets are golden brown. Damn good stuff.

Chukar · « **Reply #2 on:** October 17, 2009, 04:38:08 PM »

Simple. Straight. Easy.
Sear breasts after a light douse of flour salt and pepper in either olive oil or butter with fresh garden mushrooms. Season to taste (little lemon pepper, black pepper and garlic salt for us). Sear till a golden brown....add cup of cream of mushroom soup and get it all bubbling...serve over rice or on its own with whatever starch floats your boat and veges. Should be accomplished i about fifteen minutes...great for a late breakfast over bisquits (add a little sausage to the gravy) as above or as late afternoon lunch or early dinner.

NRA4LIFE · « **Reply #3 on:** October 20, 2009, 08:25:45 AM »

Quarter bird like a chicken. Roll in seasoned flour well and brown in bacon grease. Remove and add onions and minced garlic and saute a few minutes. Deglaze with a little dry white wine and chicken stock and cokk until thickened a bit. Add bird pieces back in with a cup of sliced mushrooms (any kind, wild or not) and season with S&P. Cook until bird is tender but not mushy. Toss in some fresh chopped parsely and serve over rice or egg noodles.

halflife65 · « **Reply #4 on:** October 20, 2009, 08:42:54 AM »

Super fast way to cook - if I'm in a hurry or in a hunting camp and don't want to get too fancy.

I take a gallon freezer bag and add flour and a half to a full packet of brown gravy mix (depending on how much you're cooking) with some salt and pepper. I stick the grouse breast in (filleted off of bone), shake it up to get it fully coated and then fry. Super good and really easy. I just put some flour in a bag before I go hunting so that it's all ready to go and just dump in brown gravy and the grouse when I'm ready to cook.

Make sure not to overcook it.

Some of the other recipes sound super good, but this is one for when you're not into getting too fancy. Takes only a few minutes.

GoldTip · « **Reply #5 on:** October 20, 2009, 01:43:39 PM »

We've done this a couple times while on hunting trips when we get grouse as well. Cut grouse breasts into 3/4" chunks, need about 3-4 grouse. Saute' in olive oil with some salt and pepper. Add on large can of Dinty Moore beef stew, heat till warm. Super easy, super quick, and tastes damn good when it's cold outside. Serve with fresh made biscuits or Kings hawaiian sweet rolls.

mossback91 · « **Reply #6 on:** October 20, 2009, 01:58:24 PM »

I just make grouse nuggets!!! flour and season them up and in the fry pan thye go till golden brown!!

or I'll gravy them up but the nuggets are good!!

Wea300mag · « **Reply #7 on:** October 20, 2009, 07:53:10 PM »

I don't have the recipe but a hunting buddy of mines mom makes a mean grouse and dumpling dish.

Clumber · « **Reply #8 on:** October 21, 2009, 01:56:07 PM »

GROUSE PARMESAN!
GROUSE PARMESAN! GROUSE PARMESAN! GROUSE PARMESAN! GROUSE PARMESAN! GROUSE PARMESAN!
*censored*... now i'm hungry... i need to win a damn lotto so I can spend all day every day of Grouse season in the woods hunting Grouse.... Is it true that the odds of winning go up slightly if one actually buys a ticket?

i need to sneak outta' here and get my dog.... stupid paychecks...

Thenewguy · « **Reply #9 on:** October 21, 2009, 07:38:45 PM »

stumprat · « **Reply #10 on:** October 21, 2009, 08:58:03 PM »

Grouse Fajitas

MtnMuley · « **Reply #11 on:** October 23, 2009, 10:54:44 AM »

I keep the breasts, legs, heart, and gizzard off every bird. Dust the parts in flour and season with Johnnys and pepper. Fry on high heat using canola oil. Once done, use the remains and a few rehydrated morels and make a little gravy for the potatoes. This is so appealing to me, that I'm reluctant to try any other way! Chicken doesn't even compare!

youngchristof · « **Reply #12 on:** October 23, 2009, 11:01:47 AM »

chicken doesnt compare! glad luch is comin up soon. I love grouse

ribka · « **Reply #13 on:** October 25, 2009, 07:52:14 PM »

I have used NWBREW's recipe for grouse, quail and pheasant. Put in a crock pot for few hours. I usually add a 1/2 cup of white wine and 1/2 stick butter. Serve over wild rice or toast

Magnum_Willys · « **Reply #14 on:** January 02, 2010, 07:23:38 PM »

My son likes to taste the grouse rather than camoflage it - here is the only recipe we use - straight and simple:

Chop a couple whole apples without the core and a doz. stalks of celery. Add some poultry or game seasoning to it ( garlic, onion, etc., rosemary, etc. ) Stuff grouse with mixture and put the rest in a baking pot with cover. Put grouse on the mixture and drape with 3 strips of bacon. Cook covered in oven for about 30 mins and pull cover off and broil briefly if needed to crisp bacon. Enjoy.

carpsniperg2 · « **Reply #15 on:** January 02, 2010, 07:24:48 PM »

anyway is a good way with grouse yum!

Huntbear · « **Reply #16 on:** January 03, 2010, 09:25:47 AM »

I like it simple when it comes to grouse.

Season with salt, pepper, little garlic.
Wrap with bacon.
Put on a hot grill until done.

fishingnut71 · « **Reply #17 on:** January 03, 2010, 03:53:59 PM »

Grouse is awesome! I take 2 breasts and marinate in kikoman low sodium soy sauce for half hour. Then form a patty of your favorite breakfast sausage(mines homemade deer sausage) about a half inch thick. I put the patty in between the breasts and then cut johnsonville stadium brats(white ones) length ways and cover both top and bottom. Then I wrap tight in string and smoke for one hour. Finish off in oven. GUARANTEE its awesome. Sounds weird but simple and good. A whole meal!

rasbo · « **Reply #18 on:** January 04, 2010, 04:31:10 AM »

season and brown in a little oil,pour off oil and add mushroom soup cover and cook till tender.at the end add crumbled up bbq potato chips on top,like it next to some wild rice and green beans

NWBREW · « **Reply #19 on:** January 04, 2010, 06:43:52 PM »

Quote from: rasbo on January 04, 2010, 04:31:10 AM

season and brown in a little oil,pour off oil and add mushroom soup cover and cook till tender.at the end add crumbled up bbq potato chips on top,like it next to some wild rice and green beans

Sounds good.......and easy. I'll have to give that one a try.

jeepster · « **Reply #20 on:** August 21, 2010, 04:41:51 PM »

here is the ultimate question.... whats more fun... hunting the bird... or eating the bird.....

ICEMAN · « **Reply #21 on:** August 21, 2010, 08:25:05 PM »

Both!

Bigshooter · « **Reply #22 on:** August 21, 2010, 08:37:10 PM »

Who eats more than just the breast? I eat it all. Liver, heart, and gizzard included.

Gamblin Guy · « **Reply #23 on:** August 21, 2010, 08:56:38 PM »

Try sautéing in a little Yukon Jack and butter, you wont be disappointed.

stumprat · « **Reply #24 on:** August 25, 2010, 07:10:30 PM »

Quote from: Bigshooter on August 21, 2010, 08:37:10 PM

Who eats more than just the breast? I eat it all. Liver, heart, and gizzard included.

That's how we do it too.

grundy53 · « **Reply #25 on:** August 25, 2010, 07:56:05 PM »

I love grouse with some chantrels in gravy over rice.

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Author Topic: Cooking Grouse (Read 17622 times)

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