Stove Top Grouse Recipes

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GROUSE BREASTS WITH HAM SAUCE
2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp. chopped parsley
Salt
Pepper


Rub grouse breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.

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ORIENTAL GROUSE
1 - 2 grouse
1/2 cup margarine
1 can beef broth
1/2 can water
2 tbsp. flour
1/4 cup margarine
1 tbsp. soy sauce
Onion
Green pepper
Tomato, cut into chunks
Cooked rice, white or wild
Salt
Pepper


Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

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SAUTEED GROUSE BREASTS
2 grouse breasts
Fresh garlic
Black pepper
7-8 juniper berries
Paprika
Sage
Thyme
Flour
2 cups brandy
Oil-butter (50-50) for frying


Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook.

Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.

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SAVORY GROUSE
1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 tsp. sugar
1/4 tsp. allspice
3/4 tsp. garlic
1/8 tsp paprika
2 tbsp. margarine


Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.

[Camp Cook]

Batter Fried Grouse
Ingredients:
4 grouse breasts
Pancake flour
1 can beer
3 cups soda cracker crumbs
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Cooking oil
Bone grouse breasts and cut into serving pieces. Mix pancake flour and seasonings in small bowl, dip pieces of meat in seasoned pancake flour, then in beer and roll in soda cracker crumbs. Deep fry in hot oil until golden brown.
Serves: 2-4

[Camp Cook]

Ginger Grouse
Ingredients:


1/2 lb Grouse Breast

2 cloves Garlic

1/2 tsp Fresh Ginger

1/4 tsp Dried Red Pepper

2 tbsp Olive Oil



Directions:


Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.