Post by: Lady Grouse hunter on October 05, 2021, 01:59:46 AM
Post by: NOCK NOCK on October 06, 2021, 05:40:13 AM
:)
Post by: Lady Grouse hunter on October 06, 2021, 07:05:17 AM
Post by: phildobaggins on October 06, 2021, 08:21:06 AM
Post by: MeepDog on October 06, 2021, 08:52:34 AM
Smoked quail
Start with gutless and fully plucked quail.
Prepare a brine with brown sugar, salt, and juniper berries (opt)
Brine overnight.
Chuck them in a smoker with little or no seasonings.
If it's a fancy smoker run it 275 until it's done.
If it's a big chief finish it in an oven or pan to get to temp.
Notes: pluck the quail I know it's tedious but the smoke adheres to the skin, this would work with most game birds.
Post by: Okanagan on October 06, 2021, 08:54:33 AM
My favorite way to cook grouse is 3/8 inch thick slices across the grain of the breast cooked for about 30 seconds per side in a skillet of hot butter. Salt and pepper is enough but garlic and or onion powders, spices etc. are easy options if your taste buds prefer. Skillet grouse is easy camp cooking.
Have wrapped grouse breasts in foil and cooked in campfire coals for 8 minutes, very good but not as good as the skillet slices IMO.
Post by: Badhabit on October 06, 2021, 09:38:34 AM
Post by: paguy on October 06, 2021, 09:58:04 AM
Post by: Lady Grouse hunter on October 10, 2021, 09:54:20 PM
Not Ducks/goose
Her is a really Simple recipet for Grouse,
In the field clean out the center, PULL out the hole breast as 2.
Rince & Bag them...
Cool them for 2 days in the lower part of the refer.
Reciepe:
Lay all double breats out on a cutting board double breast-upside up!
(I use No wood type's as this attracts Bacteria).
Add Dried Sage
Celery salt lightly
White pepper
Pakarika
Mix all dried spices in a small bowl by hand..
Use this mixture and sprinkle over ALL sides of each double breat portions, I use NOSalt as it will shrink the meat!
How to cook tastefully,
Get oil say Canola/or Corn oil, Heat up in a Cast Iron pan, make sure U have plenty of extra room/Doo not croud as this will only add TOO much moisture...
We are Sindering these Breasts Quickly.
Hot, hot, & hot @ 360o as fast as we can gauge them.. Get ready for a plate to pick them off & drain then onto a paper towell on a warmed plate as well... :hello:
Foil then into a cooler Oven @ 180o as you are doing each batch... :yeah:
Getv ready for sides as well..
YummY
Grouse Is soo good done right!! :hello:
Post by: hunter399 on October 11, 2021, 03:56:14 AM
Coat grouse breast in flour, Brown in skillet then put in crock pot with cream of mushroom soup and one package of lipton onion soup mix. Make sure the grouse is well covered with soup. Slow cook for about 4-6 hours then serve over rice.Same here.
But after I coat in flour and fry em up ,time to eat.
If it wild Turkey ,I pound out strips with a meat hammer,then flour ,johnys season salt,pepper ,coat em ,fry it up.
Post by: Lady Grouse hunter on October 11, 2021, 10:34:57 PM
Post by: CP on October 16, 2021, 09:59:15 AM
Fillet a pheasant breast or 2 or 3 (grouse works as well, or quail, even dove). Pound thin, season salt & pepper – coat with flour.
Brown in a hot stainless pan with olive oil and butter, 3 to 4 minutes each side. Set aside.
Deglaze the pan with white wine, reduce by 50%. Add capers, smash them with a fork, melt in some butter.
Brown some mushrooms in the sauce, add some lemon juice.
Return the breasts to the pan, spoon the mixture over them.
Serve it up. :EAT: