Ruffed grouse has such a wonderful delicate nutty flavor I never assault it with anything that masks or alters its natural flavor.
I sautee the boned breasts and thighs in butter. Served with seasoned long grain and wild rice and asparagus or another green… That’s the way I do it. Yup, it’s unimaginative but to my mind and taste, it’s the only way I’ll prepare grouse for the table.
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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