Saturday, March 20, 2010

Wild Grouse with Wild Mushrooms

Wild Grouse with Wild Mushrooms

Grouse is one of the most popular game birds in America. It can be found almost everywhere. Its habitat is usually in heavily wooded areas. Grouse nest on the ground and their camouflage is extremely effective – they are nearly impossible to see when sitting on their nest. Grouse live on seeds and small insects. Grouse tastes very similar to chicken and its size is similar to a small frying chicken. The only difference is that Grouse is a bit tougher. It is best to use a two step cooking process, called braising. This will insure a tender and delicious bird. I also recommend soaking the Grouse breasts in brine for about three hours prior to cooking (see procedure for brining meats). This recipe and process works well for pheasant and partridge (chucker) as well. Happy hunting.

4 whole Grouse breasts, split into two and deboned
1 cup flour
1 cups white wine
2 cups chicken stock
1 ½ ounce of brandy
1 medium onion chopped fine
1 small carrot chopped fine
1 lb. wild mushrooms, shitake will work fine.
2 tsp. chopped garlic
3 TBS butter
3 TBS olive oil

Dave’s Seasoning Mix


Remove the Grouse breasts from the brine and pat dry. Split the Grouse breasts and remove the bones and rib cage. Season the breasts with the seasoning mixture. Lightly flour the breasts and sauté in a mixture of olive oil and butter. Reserve 2 TBS. of the butter. When the breasts are lightly browned, remove from the pan and reserve on a warm plate. Add the vegetables and sauté until the onions are clear. Add the mushrooms and cook for 1 minute. Return the Grouse to the pan and, over high heat, add the brandy and flame. Add the white wine and the chicken stock. Cook, covered in a 375 degree F oven for about 15 minutes. Add the garlic

Remove the pan from the oven and remove the breasts. Reduce the sauce over high heat. Adjust the seasoning. You may thicken the sauce slightly with corn starch-water slurry.

Serve the breasts with the sauce covering. I recommend accompanying the Grouse with garlic mashed potatoes, egg noodles, or wild rice. Serve with a sturdy white wine and crusty French bread.

Dave’s Poultry Seasoning Mixture
5 parts coarse salt
1 part coarse ground black pepper
1 part granulated garlic
1 part granulated onion
1 part ground paprika
¼ part ground thyme

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