Jump to content
  • Sign Up

Rate this topic

Recommended Posts

Does any one have a recipe for cooking grouse?

Also I have to many grouse to eat in one sitting. Can I freeze them and how would you do it, just in a bag or in a bag with water or what?

Thank you,

Grump

Share this post


Link to post
Share on other sites
Does any one have a recipe for cooking grouse?

Also I have to many grouse to eat in one sitting. Can I freeze them and how would you do it, just in a bag or in a bag with water or what?

Thank you,

Grump

I found this site for all wild game meats-http://www.justgamerecipes.com/inxgro.html

Good luck!

Share this post


Link to post
Share on other sites
Does any one have a recipe for cooking grouse?

Also I have to many grouse to eat in one sitting. Can I freeze them and how would you do it, just in a bag or in a bag with water or what?

Thank you,

Grump

Grouse is best "barded" or marinaded. Use bacon or slices of pork fat tied to the bird. (Goose grease if you can get it also lards up the bird a treat!) Remember to bast it during the cooking time. For the marinade red wine is traditional, bit of a problem since red wine seems to be "off" the gluten-free lists as I recall. Do a quick search and establish if it is. The stronger flavour of the red wine and the spices would work more effectively with the game flavour of your Grouse. Grouse is usually around five to six pounds in weight, so allow one pound per portion serving per person.

Andalusian Bird

Set your oven for 325 degrees

Rinsed & dried bird or birds, depending on how many you'll be feeding

Loosely fill the cavities 2/3rds full with sliced shallots and two Bay leaves per bird

Trussed them up for barding and rub them all over with:

2 x Tbs Cider vinegar

Salt & Pepper to taste

Place birds in a Dutch oven or casserole dish and add:

3/4 x Cup cider, good white wine ... the original calls for sherry but I can't find a gluten-free version in my area so I use the cider.

1/4 x Cup chicken stock

1/2 x Cup olive oil

2 x Tbs Cider vinegar

1/4 Cup golden raisens

3 x Cloves of garlic mashed

3 x bay leaves

6 x Whole cloves

12 x Black peppercorns

1/2 teaspoon salt

Bring to a boil. Cover and cook in the oven until the birds are tender, between 1 1/2 hours to 2 hours. Let them cool in the liquid discarding the bay leaves. Remove and carve the birds, serve with the cooking liquid as a jus at room temperature.

They are delicious!

Share this post


Link to post
Share on other sites

My dh got quail and grouse today. He is pan frying them rolled in flour/cornmeal/seasonings. Fry it like chicken.

My suggestion for freezing:

Let soak in a bowl of salted water, in the fridge, all day or overnight to draw out the blood, drain and repeat for awhile if desired. Drop in a couple of bags and freeze. Put however many you plan to eat in one meal in the bags.

update...they were tastey!

Share this post


Link to post
Share on other sites

Sorry so long getting back, have been out hunting still. Have eaten three grouse now. I cooked the first one in the oven with seasonings and chicken broth on it. Was real good but ended up a little on the tough side. I think that is just the way they are. The second two my son did in the crock pot. He made a sauce with wine and seasonings. Then we let them cook all day while we were out hunting. They were very good and more tender. I will give some of the ones you gave a try. Now have 4 birds in the freezer and hoping to get more. Still no deer only 3 days left of the regular season. Then it is time for the all elusive elk.

Thank you again,

Grump

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×