I was blown away with my buddy Pauls suggestion, hammer it with a meat hammer, when your fry or cook up after the meat is 100 times better. I find it real tough if you dont
I was blown away with my buddy Pauls suggestion, hammer it with a meat hammer, when your fry or cook up after the meat is 100 times better. I find it real tough if you dont
Kamloops cabins for rent!
www.bclakefronts.com
Check out some amazing pictures on my Facebook of trophy fish and game:
www.facebook.com/bclakefronts
What about YOUTUBE, Check my video on how to make a Euro mount:
http://www.youtube.com/user/CanadianCade
Awesome guys, thanks! I've got a few to try!!
BR
“Be more concerned with your character than with your reputation. Your character is what you really are while your reputation is merely what others think you are.”
Take the whole grouse bone in and place in middle of crock pot or oven dish... surround it with potatoes peeled sliced into 1/4's, place carrots, mushrooms and some cut up celery around it was well. Cover in a jar of favorite pasta sauce, bake at 425 for 1 hour or more. Or crock pot and simmer all day.
Use this for chicken all the time and substitute for grouse when i have it.
I like cutting into pieces marinade in roasted red pepper salad dressing then quick fried in a pan served over rice
Midnight toker
I like to pluck them and stuff em like a turkey.
Butter grouse is fantastic! I like to take the whole breast bone in, and bake it with a little BBQ sauce. I also like to make nuggets with them as well, with red pepper jelly! Moosin
"A good day hunting is mud on your truck or blood on your hands"
“Some people go to church and think about hunting……………others go hunting and think about God!”
It's actually called the 375 "ouch and ouch"!!
"Not asking for any spots or anything like that............................................"
One time I made kebabs and they went really fast.
Marinade grouse chunks and double smoked bacon in teriyaki over night.
Wrap the grouse in the bacon, skewer then grill.
Sweet and Sour Grouse over rice is a camp tradition.Of course with your fave adult beverage. Cheers Mark
This was the only way my Mother cooked Grouse, she'd pound it out, then roll it up with a slice of black forest ham and a slice of Gouda or Monteray Jack cheese, then a quick fry with butter, salt, pepper and a touch of garlic, we called it "Grama's Grouse "Cor don Bleu"!