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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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The Following 3 Users Say Thank You to Dean Romig For Your Post: |
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here is my favorite - I changed grouse to Cornish game hen when I submitted it to a cook book done as a class fund raiser when my son was in grade school, a loooong time ago
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"If there is a heaven it must have thinning aspen gold, and flighting woodcock, and a bird dog" GBE |
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The Following User Says Thank You to Rick Losey For Your Post: |
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At weatherby's Camps they have boned the breast out into strips and left the legs whole and pan fry them just until done then make a bourbon cream reduction with fresh rosemary. I'll say it's pretty good but doesn't keep the bird as the main star. I've used the simple pluck and season with salt very little pepper and roast until like 120 then put it on the stove and use a whole heap of butter and get that foaming with the bird in it and just pan bast it with a large spoon over and over and over until your wife thinks you're bat shit crazy. The skin browns up and done right the bird is perfectly cooked. I will throw some apple OR mushroom in the cavity while roasting.
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Nothing ruins your Friday like finding out it's only Tuesday |
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The Following 2 Users Say Thank You to Andrew Sacco For Your Post: |
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Mr. Romig: Rebecca Grey agrees with your assessment of the delicate flavors of the bird. If one only bags one or two birds per year then by all means, pan fry them in butter and savor the delicacy fully. Up in Nowhere, MN however, we tend to harvest between 30 to 60 birds a season in a good year (that'd be alot of just pan-fried grouse) so over the years several recipes have been developed there to capitalize on this rather unique resource.
I age my birds carefully now (for 3-4 days undrawn in a refrigerator to enhance that singular flavor) and to make them even-more tender. Aging, brining, and then pairing them with sauces and other complimentary flavors (that enhance the experience) is how we celebrate the Fall season up there. |
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The Following User Says Thank You to Lloyd McKissick For Your Post: |
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