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Uplander

Wild Grouse Delux

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Uplander

By request....

I've been eating most of my pa'tridge this way since boyhood.  This recipe is from "A Remington Sportsmen's Library book" series and is entitled, simply "Wild Game Cookbook."  It's dated 1968, which makes sense as my mother would have picked it up around then, as a new bride to an outdoorsman.

It's not an elegant dish.  But, to me, this is how pa'tridge are supposed to taste....

INGREDIENTS

* 3 grouse, cleaned, cut in serving pieces

* 1 egg, slightly beaten

* 1/2 cup milk

* 1 teaspoon each; salt, pepper

* Garlic salt to taste

* 1 cup flour

* 1/4 cup butter

* 1/2 cup vegetable oil

* 1 can golden mushroom soup

* 1 cup water

METHOD

Dip pieces of grouse in mixture of egg, milk, salt, pepper, garlic salt; then roll pieces in flour.  Put butter and oil in skillet and heat to frying temperature.  Brown pieces well on all sides.  Remove from skillet and place in a single layer in cake pan.  Add drippings from skillet to mushroom soup and mix well.  Spoon over pieces of grouse.  Add water to bottom of cake pan.  Cover with aluminum foil and bake in 350F oven 1 hour or until tender.

Mother often doubles the recipe and serves over egg noodles.  So good....

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NelloR
We just had a long weekend here in Ontario so I had some time on my hands and decided to cook some birds . I tried this recipe..simple but amazing! My boys were looking for more!

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Wes Stueber

I was just looking for this recipe!  It is THE best one for grouse we have ever eaten- without a doubt...!

Brittman

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Millriver

Made this last night. Outstanding! Served it with wild rice, sautéed brussel sprouts with garlic, and paired with a nice Riesling. Excellent meal, really need a few more grouse next year!

 

Thanks for the recipe!

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upstate

Made this tonight and it was outstanding. My new go to grouse recipe. Thanks uplander. 

 

Put over fresh mashed potatoes yummy. 

 

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Wes Stueber

Guys!

 

I love this recipe - one of THE best there is, in my opinion!  I think it's time to get some birds out of the freezer, again...

 

Brittman

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bigdog MN

Bet this would work well with pheasant and serve over wild rice.

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Wes Stueber

Absolutely, bigdog!  You'll love it - I guarantee it!

 

Brittman

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SelbyLowndes
Posted (edited)

The recipe should be great with bobwhite quail as well. Or anything that's good smother fried...SelbyLowndes

 

I can't help but think "over rice"!

Edited by SelbyLowndes
added last sentence

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rudyc

Just made this with pheasant breasts. YUMMY!!!!

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SxSetter

That does look good, game farm chukars will be on the to do list!

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