This is a grouse recipe that has been a long time favorite in our home.

braised grouse in a creamy cranberry sauce.

quarter the grouse,

2 small yellow onions coarsely chopped.

1 1/2 cups heavy cream

3 table spoons lemon juice

3 table spoons whole cranberry jelly (If we have wild elderberries in season I may add them instead of the cranberries)

salt, coarse pepper, and flour to dredge the grouse.

stick of butter

over medium heat lightly brown the grouse in the butter. Remove the grouse from the heat and brown the onions. Add the grouse back to the pan and add your cream. Cover and simmer for about 45 minutes basting every so often with the cream. Remove the grouse and then add the lemon juice and whole cranberry jelly to the cream and pan drippings. Simmer for 4 or 5 minutes and then spoon over the grouse.

We like to serve it with wild rice or mashed potatoes and some other veggie. I find a nice dry French Alsace Riesling pairs very well with the dish.

I've posted this one before also. It will work with any kind of meat you choose to use.

Melt enough butter to choke a starving labrador retriever in an iron frying pan and add 3 cloves or more chopped garlic and some Ms. Dash spice and chopped dill. Add a bunch of chopped or sliced portabella mushrooms and when they’re about half sautéed, add the bird or venison or rabbit or whatever you have and a few tablespoons of dry sherry and continue to slowly sautee. The Sherry is key to the recipe and it seems you can’t overdo it in my experience; the more you add the thinner the gravy will be. When it’s still very slightly undercooked dump in a bunch of half and half or heavy cream and turn the heat way down, nearly off, and very slowly finish the sautee process, being careful to not boil or burn the cream. You just want to bring it all up to temperature at this point. When it’s there, serve and eat. The resulting gravy is incredible and great on the meat and on potatoes. This is the very best bird recipe I’ve ever done.

Roast Goose with Sauerkraut and Bacon
 

Take a medium sized goose, skin off and disjoint the legs. Remove all pellet holes and blood debris and soak overnight in lightly salted cold water. Preheat oven to 500-550 (yes, high heat) and stuff the cavity with fresh sauerkraut and the leg sections peppered well. Sew cavity shut, drape bacon over the breast and pepper well.

Two keys to roasting a wild bird- shorter time frame and higher heat, and sealed to maintain moisture. I "tent" the bird with reynolds wrap over the breast, and also seal the lid with another layer of same.

The sauerkraut acts as a blotter, when the bird is done you discard it- As waterfowl have heavy muscle tissue in the breast and legs, don't roast it as you would a Butterball turkey, I figure about 1 to 2 hrs.- Let the bird stand before carving, and the key is- a sharp carving knife slicing the thick part of the breast meat, the blood should just "hang" on the blade when you point the tip downwards- if the blood runs off quickly, back into oven for 15-20 minutes. Then remove the leg sections and the saurerkraut from the cavity and slice meat for the platter.

For a sauce, I want something that doesn't mask the flavor of the meat. As Canadian geese are grain eaters, a sauce that works well for fine aged beef is a good choice. I saute canned sliced mushrooms in butter and add Calvados, but no onions, shallots or garlic. Wild rice, a Caesar salad and buttred steamed asparagus with yeast rolls for the bread du jour.

Your choice on wine, but I like either a Merlot or a Chateau Petrus. Bon Appetit gentlemen!!:cool:

My problem is not fixin grouse, its gitten grouse, one exception bottled grouse.

Roger

grouse pizza
 

heres one of my favorites, i pick up a pizza dough and some good olive oil from a really good italian deli we have in st.paul mn, mozzerela cheese, gorgonzola, garlic, and mushrooms, a pear and 1 good sized grouse. basicly prepare your pizza dough, rub olive oil over the entire dough all the way out to the edges, once you have that done set the dough aside at room temp while you prepare the grouse, cut the grouse up into small strips place in a pan with garlic and olive oil cook it just until its maby about half-done place it on the dough, add cheeses thin pear slices and mushrooms 425 for about 15min... Mmmmmm Mmmm Mmm

[QUOTE=C Roger Giles;14980]My problem is not fixin grouse, its gitten grouse, one exception bottled grouse.

Roger[- good point Mr. Giles- the turkey hunters might also share your point of view- whether the 80 or 101 proof variety.:rolleyes:

Smothered Pheasant or Grouse (from The Washington Cookbook)
 

2 pheasants or 4 grouse (you can reduce numbers if needed)
1 Tablespoon salt
1/2 cup flour
4 Tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onions
1/2 cup water,boiling (you can add 1/4 cup more for more sauce)

1 Skin,wash,and quarter your pheasant or grouse
(also works well with boneless breasts)

2 Preheat the oven to 350 degrees

3 Mix flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated

4 Melt 2 Tablespoons butter in a skillet. Sautee the celery and onion until tender. Place them in a shallow baking pan

5 Melt the remaining 2 Tablespoons of butter in the skillet. Add the floured meat pieces and brown

6 Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper or foil

7 Bake for 1 hour or until meat is tender

8 Serve at once

We generally serve brown rice with it. And you can add 1/4 cup of carrots with the celery and onions if you like.
Very easy and very good

Bill, We tried the grouse recipe for supper tonight, it was delicious. Maybe the most tender I have ever had, no gamey taste at all, and my wife who did the cooking, enjoyed it just as much. The recipe is safely filed away in her "do it again" file.