Grouse with Orange Slices
• 4 grouse
• 4 orange slices, peeled and seeded
• 4 slices bacon
• 1/4 cup butter, melted
• 1 orange peel, grated
• 2 tbsp. orange juice
• 1 tsp. lemon juice
• Parsley, chopped
• Salt
• Pepper
Sprinkle grouse inside and out with salt and pepper. Cover
breast of each bird with an orange and bacon slice, and
fasten with string.
Place grouse breast-side up in a baking pan and roast at 350
degrees F. for 15-20 minutes or until tender. Baste frequently
with combined
butter, orange peel, orange juice, and lemon juice. Remove
string and sprinkle birds with parsley. Serve with roasted
orange and
bacon slices, baked hominy, and baby brussels sprouts.
Recipe from www.ces.ncsu.edu
Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce
• 2 tb Licorice fern root
• 2 tb Gewurztraminer ice-wine
• 3/4 c Water
• 3 c Dried alder cones
• 2 Wild grouse breasts, bone in and skinless
Juniper & Salal Berry
Sauce:
• 1 1/3 c Water
• 1 1/2 c B.C. Pinot Blanc wine
• 3 1/2 c Salal Berries
• 1 1/2 tablespoons Maple syrup
• 1 1/2 tb Black peppercorns
• 8 Juniper berries
• 1 1/2 tablespoons Balsamic vinegar
In a small covered sauce pan, gently simmer fern root in icewine
and water for 20 min. Pour into a glass jar, seal and let stand
at room temp for 12 hours. Strain into a small saucepan and
boil, uncovered, on high until reduced to a thick syrup.
Set aside.
Heat alder cones in a large aluminum foil lined sauce pan over
high heat until they smoulder. Reduce heat to low; place grouse
breasts directly on top of the smoldering cones. Lightly brush
the breasts with the fern root glaze; cover pan tightly. Smoke
breasts for 3 hours or until cooked but not dry. Remove the
meat from the bone and serve with Juniper-Salal Berry Sauce.
For the sauce: Pour 1 cup water and the wine into the bottom
of a perforated double boiler. Place the salal berries in
the top
section. Cover; simmer gently for two hours. Gently press
berries with a rubber spatula to extract remaining juice.
Discard berries;
reserving syrup in the bottom of the double boiler.
To the salal syrup, add the maple syrup, peppercorns, juniper
berries, remaining water and balsamic vinegar. Bring to
the boil and immediately
remove from the heat; let stand an hour before returning
to the heat. Cook, uncovered, until slightly thickened.
Refrigerate until
needed.
www.justgamerecipes.com
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.
Recipe from www.ces.ncsu.edu
Oyster stuffed Grouse
• 1 cleaned grouse
• 1 cup bread crumbs
• Salt
• Pepper
• 1/4 cup chopped celery
• 1/2 pint raw Oysters
• 4 strips bacon
Brown bread crumbs in butter, season with salt and pepper;
add celery and Oysters. Stuff the bird with the mixture.
Fasten bacon
strips across breast and roast covered at 425 F for 45 minutes,
basting occasionally. Serves 1
www.justgamerecipes.com
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.
Recipe from www.ces.ncsu.edu
Grouse in Sour Cream
- 1 grouse, cut into
serving pieces
- Flour
- Salt
- Pepper
- 1 cup sour cream
- 3 tbsp. dry onion
soup mix
- 1/2 cup milk
Coat bird with flour; salt and pepper to taste. Brown grouse
in hot fat. Combine cream, soup mix, and milk; pour over
bird. Cover and bake at 350 degrees F.
for 1 hour or until tender.
Recipe from www.ces.ncsu.edu
Creamed Grouse
• 1 - 2 grouse, skinned and boned
• 1 onion, chopped
• 1 cup celery, chopped
• 2 cups water
• 1/2 cup margarine
• 1/2 cup flour
• 2 cups milk
• 3 - 4 chicken bouillon cubes
• 1 1/2 tbsp. Schilling Salad Supreme
• Salt
• Pepper
Soak grouse overnight in salt water. Put meat in Dutch oven
or pressure cooker. Add onion, celery, and water. Simmer
1 1/2 - 2
hours until tender or pressure cook 20 minutes at 15
pounds. Remove meat from liquid. Cool and break meat into
small pieces. Melt margarine,
blend in flour, stir in milk, and stir constantly until
thick. Add bouillon cubes to liquid from meat, heat and
dissolve cubes.
Add sauce to liquid and meat. Add Schilling Salad Supreme
and salt and pepper to taste.
Recipe from www.ces.ncsu.edu
Sautéed
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 sautéed mushrooms
have been added.
Recipe from www.ces.ncsu.edu
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.
Recipe from www.ces.ncsu.edu
