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GROUSE

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BROILED GROUSE

Clean grouse; split down the back. Put in a deep pot and cover with water. Add onion, celery, salt, and pepper. Cover and simmer 30 minutes. Remove birds from pan; drain. Brush with oil, then place skin side down on broiler rack. Broil 15 minutes or until brown, turning once and basting frequently with oil. Serves 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 108

CREAMED RUFFED GROUSE OR PARTRIDGE

Melt butter in 4-6 quart pressure cooker and brown birds. Add 1/2 cup water. Cover pressure cooker and cook for 15-20 minutes or until tender and met comes off bone. Season. Remove birds; take meat from bones. To make gravy, heat 2 cups broth from cooker (if not enough broth add water), with 1 cup sweet cream. Add 2 tablespoons cornstarch, dissolved in cold water, stir until thickened. Reheat meat in gravy. Serve with whipped potatoes, rice or noodles. Serves 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 108

GROUSE AND KRAUT

Cut grouse in serving pieces. Brown well in hot bacon fat or butter. Remove meat, spread half of sauerkraut over bottom of skillet. Lay meat on this and cover with balance of the kraut. Cover skillet and simmer until meat is tender, about 2 hours, adding a little water as needed to prevent bottom layer from scorching. Serves 2-3.

Listing Last Modified: Fri Jun 10 2005

 


Views: 98

GROUSE OR PHEASANT HUNTER STYLE

Cut bird into serving pieces and season with salt and pepper and roll in flour. Place pieces in a hot skillet with 5 teaspoons cooking oil and brown on all sides. Chop and mix together 1 pepper, 4 small onions and 1 clove garlic (chop garlic extra fine) and add 1 cup of canned tomatoes. Mix and stir everything together in the skillet; cover and simmer 40 minutes. Finally, add 1 cup sliced mushrooms. Simmer another 15 minutes.

Listing Last Modified: Thu Jun 09 2005

 


Views: 86

GROUSE OR PHEASANT STOUP

Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and bouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consistency turns out somewhere between a soup and a stew. If it is too thick, add more water. Salt and pepper to taste. Tastes even better after refrigeration overnight!

Listing Last Modified: Thu Jun 09 2005

 


Views: 109

GROUSE SURPRISE

Salt and pepper birds. Roll in flour. Brown in butter to which onion has been added. Place birds and drippings in baking dish. Sprinkle on curry powder. Pour on undiluted mushroom soup and wine. Cover with foil or lid. Bake at 250 degrees for 1 hour.

Listing Last Modified: Fri Jun 10 2005

 


Views: 96

GROUSE WITH ORANGE SLICES

Sprinkle grouse inside and out with salt and pepper. Cover breast of each with an orange slice and a bacon slice; fasten with string. Place grouse breasts up in a baking pan. Roast in preheated 350 degree oven 15-20 minutes or until tender, basting frequently with combined butter, orange rind and juice and lemon juice. Remove string. Sprinkle with parsley. Serve with the roasted orange and bacon slices. Serves 4. Baked hominy and baby brussel sprouts go well with these delicious grouse.

Listing Last Modified: Fri Jun 10 2005

 


Views: 72

OYSTER-STUFFED GROUSE

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 degrees for 45 minutes, basting occasionally. Serves 1.

Listing Last Modified: Fri Jun 10 2005

 


Views: 71


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