{"id":668,"date":"2014-10-21T16:03:59","date_gmt":"2014-10-21T20:03:59","guid":{"rendered":"http:\/\/www.homesteadersupply.com\/blog\/?p=668"},"modified":"2014-10-21T16:03:59","modified_gmt":"2014-10-21T20:03:59","slug":"favorite-grouse-recipes","status":"publish","type":"post","link":"https:\/\/www.homesteadersupply.com\/blog\/2014\/10\/favorite-grouse-recipes.html","title":{"rendered":"Our Favorite Grouse Recipes"},"content":{"rendered":"

Our Favorite Grouse Recipes<\/h1>\n

After writing Seven Tips to Improve Your Grouse Hunt<\/a> last week it’s time to share some of our favorite grouse recipes. Grouse, also known as partridge, cooks up quickly. The birds are small so one grouse feeds one or two people.<\/p>\n

Grouse looks very much like chicken but is a little darker in color. It often tastes like the bird’s diet. We cooked two last year that tasted a lot like pine. It wasn’t very good when the meat finished cooking so I seasoned it heavily, added water and used it in fajitas. I’ve cooked two dozen grouse a year for 20 plus years, and that was the first time I found the flavor to be unpleasant. We don’t waste meat so we made it work.<\/p>\n

If you missed any pellets in the meat while cleaning the bird you should be able to see and remove them easily before you start cooking.<\/p>\n

Seasoned Grouse Meat<\/h1>\n
\"grouse<\/a>

Sliced grouse breast<\/p><\/div>\n

Lightly oil the fry pan and place the grouse so that a full side of each slice touches the pan. Sprinkle with taco or fajita seasoning. Turn heat onto medium high and cook until the meat starts to brown. Stir to turn the pieces and flatten them on the pan again. Cook two or three minutes more.<\/p>\n

Variations:<\/p>\n