Post by: kglacken on November 14, 2012, 08:07:01 PM
Post by: Hunterman on November 14, 2012, 08:13:28 PM
3 or 4 grouse breast ( off bone)
1 Package of stove top stuffing (your choice)
Cook stove top stuffing until just about done (maybe mid way)
Grease up a 9 x 12 brownie pan
Place half of the stuffing in the bottum of the brownie pan
Place breast on the stuffing
Cover the breast with the rest of the stuffing
Place in 350* oven until the stuffing is done (ruffly 20 -30 min)
Serves two
Enjoy :drool:
Hunterman(Tony)
Post by: ICEMAN on November 14, 2012, 08:15:27 PM
Post by: RifleRidge on November 14, 2012, 08:17:49 PM
I use this in hunting camps I've had..
3 or 4 grouse breast ( off bone)
1 Package of stove top stuffing (your choice)
Cook stove top stuffing until just about done (maybe mid way)
Grease up a 9 x 12 brownie pan
Place half of the stuffing in the bottum of the brownie pan
Place breast on the stuffing
Cover the breast with the rest of the stuffing
Place in 350* oven until the stuffing is done (ruffly 20 -30 min)
Serves two
Enjoy :drool:
Hunterman(Tony)
:tup: Printing thank you! :yeah:
Post by: kglacken on November 14, 2012, 08:20:24 PM
Post by: RifleRidge on November 14, 2012, 08:27:42 PM
I like to cook our Grouse like cornish game hen's... I like using our Dutch Oven!
Coat Dutch oven with a small amount of olive oil.
On stove top saute onion, celery, and carrots ( earthy like stuff )
Coat two whole grouse with olive oil and place on top of saute mixture
Bake covered in dutch oven at low temp.. 250-300 ( at best ).. for 45 min .. or until done
We like our Forest Grouse very moist... so, little heat and longer time.. works for us.. :twocents: :twocents:
Post by: dogtuk on November 14, 2012, 08:34:28 PM
Post by: Stilly bay on November 14, 2012, 08:43:36 PM
butterfly the grouse breasts and season with salt, garlic, and pepper
place a small chunk of griere cheese and a sage leaf in the middle of the butterflied breast.
wrap up tight.
wrap one slice of your favorite ham around the rolled up breast. try to cover the best you can and secure with toothpicks. ( ham can be substituted with pancetta or bacon)
clear a spot amidst the shallots and mushrooms to brown both sides of the grouse roll and then put the roll, mushrooms and shallots into the oven at 350 for 15-20 minutes depending on size of the breast and thickness of the ham and how much you browned it.
when finished dump contents of the pan on your favorite rice. I like uncle bens instant microwave wild rice because its super easy.
then deglaze the pan with your favorite white whine, ad some flour and butter to make a pan sauce to dump over grouse, mushrooms, and rice.
its really simple. besides grouse the most important part is a sharp knife.
Post by: ICEMAN on November 14, 2012, 08:47:41 PM
Post by: TommyH on November 14, 2012, 08:53:32 PM
Yum, sounds great stilly bay!
I will have to try that out :tup:
Post by: Marcoramius on November 14, 2012, 08:54:32 PM
I season the whole birds inside and out with garlic salt, pepper, and mesquite seasoning. Completely wrap the birds in bacon (this can sometimes take 5-6 slices). You can use a toothpick to keep the ends from coming loose if necessary. Chuck them on a good smoky BBQ (I use my gas BBQ with a foil bag full of mesquite chips) over indirect heat and cook the birds about 1/2 to 2/3 of the way done. I then pull them off the BBQ and steam them in a covered pot over Budweiser or another cheap see-through American "beer" for about 5-10 minutes. Take them out of the steam pot and back on the BBQ for another 5-7 minutes or just enough to crisp the bacon back up again. Take them off and serve with a good brown or wild rice and a nice cold IPA.