Best Grouse Recipe Ever Recipes

SHAKE AND BAKE GROUSE

Steps:

• 1. Using a large zip lock bag mix flour add all the dry ingredients, zip up bag and shake to mix.
• 2. Scramble egg and milk in a bowl large enough to dip grouse breast. Dip breast in egg mixture.
• 3. Put pieces into bag and shake to coat.
• 4. Melt some of the butter in frying pan, tansfer breasts to pan and cook on med-low until golden brown on both sides approx. 25-30 min.

PAN FRIED GROUSE

Steps:

• Sprinkle grouse quarters with salt and pepper. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes). Reduce heat. Add 1/4 cup cooking sherry. Cover and cook an additional 10 minutes. Remove grouse pieces to a covered dish and keep warm. Decant half the fluid in the pan. Increase heat. Add flour, scraping to blend and brown Add 1/4 cup cooking sherry and other items to taste (or just the sherry) Add, while stirring, water and evaporated milk to gain desired consistency. Serve grouse pieces with the gravy over the top.

ROAST GROUSE WITH RED WINE GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
• Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
• Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
• Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

EASY GROUSE

Steps:

• Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
• Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
• Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.