Best Easy Grouse Recipes

EASY GROUSE

Easy Grouse image

Here's and oldie but goodie I found in my recipe book. Don't know where I got it but I've made it several times and have enjoyed it. This was the way my son fixed his when he got his very first grouse.

Provided by Chuck in Killbuck

Categories Wild Game

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 teaspoon sugar
1/4 teaspoon allspice
3/4 teaspoon garlic
1/8 teaspoon paprika
2 tablespoons margarine

Steps:

Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.

Nutrition Facts : Calories 447.7, Fat 23.4, SaturatedFat 4.1, Sodium 56854.7, Carbohydrate 52.3, Fiber 1.9, Sugar 3.4, Protein 6.9

SHAKE AND BAKE GROUSE

Shake and bake grouse image

I was skeptical the first time my fiance said he was going to cook this for me, it has since become one of our regular dishes during hunting season. He can bring home as many grouse as he can bag.

Provided by Lea Carriere

Categories Wild Game

Time 30m

Number Of Ingredients 11

Ingredients

2 complete grouse breast, deboned
1 c all purpose flour
2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp basil, dried
1 tsp thyme, dried
1/2 tsp paprika
1 tsp parsley flakes
2 eggs, scrambled
1 Tbsp milk
2 Tbsp butter for frying

Steps:

1. Using a large zip lock bag mix flour add all the dry ingredients, zip up bag and shake to mix.
2. Scramble egg and milk in a bowl large enough to dip grouse breast. Dip breast in egg mixture.
3. Put pieces into bag and shake to coat.
4. Melt some of the butter in frying pan, tansfer breasts to pan and cook on med-low until golden brown on both sides approx. 25-30 min.

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories Meat and Poultry Recipes Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g