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Brad Eden

Impromptu grouse recipe...

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Brad Eden

I normally don't use bacon when cooking ruffed grouse, given its delicate flavor but saw a recipe somewhere on the interweb that caught my attention. I didn't write it down but saw it was marinated grouse wrapped in bacon and drizzled with maple syrup.

I took 2 grouse out of the freezer which equaled 4 breasts off the bone.

Made a simple marinade of soy sauce, some drops of sesame seed oil, sprinkle of dried ginger, a dollop of brown sugar, and a sprinkle of garlic powder. Sorry no measurements, just to taste. (reminiscent of the "Can't lose Woodcock Recipe" marinade.)

Sliced each breast in half lengthwise, then in thirds so 6 pieces per breast. Marinated the thawed meat for a few hours in fridge.

I took some good plain bacon that wasn't hickory smoked or anything, cut each strip in thirds and wrapped each chunk of grouse meat.

Then I drizzled maple syrup over each bacon wrapped piece of meat. I  put it on a grill pan and grilled it until bacon was slightly crisp turning once, served it with white rice and a simple spring mix lettuce salad with olive oil and balsamic vinegar.

This will be a staple now. :)

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Coalman

A meal fit for a King, or Board Administrator by the King of Upland Game birds.

Sounds delicious.

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Dogwood
Made it; delicious!

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Millriver

Caught my attention when you said maple syrup. Will be trying this one soon!

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Peent

Trying tomorrow. 

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Peent

Did you pin the bacon to the grouse with a toothpick? 

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Brad Eden
14 minutes ago, Peent said:

Did you pin the bacon to the grouse with a toothpick? 

Usually do. These are similar but are grouse poppers with jalapeños and cream cheese etc. Also great if not better using Woodcock.

 

IMG_0181.JPG

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Spin
6 hours ago, Brad Eden said:

Usually do. These are similar but are grouse poppers with jalapeños and cream cheese etc. Also great if not better using Woodcock.

 

IMG_0181.JPG

I'll bet glazing them with a bit of brushed on maple syrup  a minute or two before taking them off the grate would be a plus, Sweet/Hot  =  Yum

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kgb
10 hours ago, Brad Eden said:

Usually do. These are similar but are grouse poppers with jalapeños and cream cheese etc. Also great if not better using Woodcock.

 

Seems nearly all woodcock recipes call for bacon, understandably, but I've found a favorite in Steve Smith's last book on them which he credits to Tom Huggler.  It uses apple brandy (not much), garlic, shallot/onion and heavy cream in a hot skillet.  It would likely work just fine with ruffles, or about any other bird for that matter and is soup simple.

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john mcg
1 minute ago, kgb said:

 

Seems nearly all woodcock recipes call for bacon, understandably, but I've found a favorite in Steve Smith's last book on them which he credits to Tom Huggler.  It uses apple brandy (not much), garlic, shallot/onion and heavy cream in a hot skillet.  It would likely work just fine with ruffles, or about any other bird for that matter and is soup simple.

For a quick cook--I like doodle breasts in the skillet with butter, onions and peppers with a wee sprinkle of garlic salt.

So do the dogs.

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