Grand Canyon Grouse

[Dean Romig]

I like to simply pan fry the breasts in lots of butter. Pure unadulterated grouse flavor.





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[stumpstalker]

Phil:

I posted this a few years ago, as an alternative to frying (which I like, too):

"....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.... all of the # 8 shot must have blown through the birds before they hit they ground...".