[stumpstalker]

Dean:

I can’t claim “a method”, as in the past, were I so lucky to “catch” a Grouse at all, I would have the camp cook take care of the culinary part. Just like an effete sportsman.

In the past everything was consumed at camp.

This year, due to a great guide; great dogs and a whole lotta birds, there were four breasts that came home with me.

So, today I went with the most shot-up breasts for a country-style stew, my notion of starting at the bottom of the learning curve.

So, in the crock pot were placed pieces of wild Grouse breast, some tap water and a couple of splashes of White Sauvignon Blanc (for tenderizing, I hoped); fresh cut up carrots, green beans; peas; mushrooms; onion and celery. All stewed for several hours.

And, NO SPICES. I wanted the subtle flavors of the wild birds and fresh vegetables to be detectable, albeit blended; but not over-powered by such as hot pepper sauce or garlic. Otherwise, doesn’t everything end up tasting the same, no matter how pleasing and reliably familiar?

I thought it came out very well and was pleasantly surprised. Kathy G. liked it, but did add some "Mrs. Dash" seasoning to hers. The tenderizing worked great, too. Plus, no dental problems developed: as you suggested, all of the # 8 shot must have blown through the birds before thy hit they ground.

Being more of what Julia Child referred to as ”an eater” than a chef, I welcome comments from Members on what I might have done better (or done wrong). I plead guilty to caution, laziness and pedestrianism in not plucking and cooking with skin on. I may be missing a lot.

As for the next two breasts, I am thinking of something more in the Escoffier tradition. I am on a strict diet: I eat solely for taste.