[Dave Workman]

Grouse season opens Sept. 1 and blue grouse have rather meaty breasts so I'm wondering...has anyone here ever substituted grouse for chicken in such dishes as chicken (grouse) parmesan, or chicken (grouse) fetuccini?? Seems to me that ought to be right tasty.

[Ski]

dunno... but if you bring it on down, I'll be happy to cook it.... or if you've already got a fire built, I have a nice cast-iron skillet I could bring along....

[Dave Workman]

[jenjen]

In my opinion, grouse do best in dishes where you'd use dark chicken meat. They do have nice meaty breasts, but they're also kind of tough so they take longer cooking. (grouse actually do fly, something chickens avoid if at all possible) The grouse fettucini ought to be very tasty. Grouse cacciatore is very good. Grouse does really well with dumplings and in pot pies. Oooh, and roasted with an orange marmalade glaze. The grouse parmesan would be tasty, but most likely tough unless you pounded the meat first to tenderize it.

[Malachai Constant]

Grouse are very much like chickens were before they started injecting them with hormones, antibiotics, water and godknowswhat Any old school chicken recipe like Chicken cacciatori (authentic Italian no tomato sauce) or coq au vin (Julia Child) will be great. In both the bird is first sauteed with oil and herbs then baked in broth and wine with veggies. The tougher bird holds up better and does not turn to mush and has a better flavor than all but the best free range chickens.

[dawgTE]

One of my favorite dishes growing up was grouse that is browned in a pan with some oil and herbs, then turn down the heat and add some cream of mushroom soup. Let simmer. Delicious. I think I just made myself hungry. Looks like I now know what I am doing this weekend

[jenjen]

The way I cook my flogging roosters and old laying hens (but not Red Hen, she's safe) is: Cut them up, brown the parts, put in a crock pot with a can of stewed tomatoes, and some ok red wine. (you know the kind. The bottle looked good, somebody recommended it so you bought it and it turns out to be kinda blah. That's the wine you use here) Add salt and pepper to taste. When the bird is cooked through and tender, take it out of the crock pot and pull the meat off the bones (you specifically want the bones cooked into the sauce - great flavor and body). Turn the crockpot to high and let the sauce reduce - add fresh herbs now, rosemary, oregano, and basil are my favorites but choose whatever. Put the meat back into the sauce when it's nice and thick. Serve over noodles or boiled new potatoes. Grouse would work great cooked like this. *now I'm hungry all over again. I'll have to pull that last rooster out of the freezer...*

[dicentra]

I've never tried grouse. If someone wanted to kill and clean it for me I'd be happy to cook them dinner...

[sarbar]

[509]

[DIYSteve]

Is it illegal to hunt grouse with an ice axe? I've been tempted to do so many times. Thank you for your attention to this matter.

[Malachai Constant]

I am ashamed of you Steve it is illegal and unethical to hunt grouse with an ice axe the only acceptable implement is

[Dave Workman]

[DIYSteve]

Good one, Mal. So, can you play golf with that bum knee? If so, PM me and let's get out there. Oh yeah, Dave. I've seen lots of Blues and Ruffeds that I could have picked off with an ice axe or an 8 iron.