Re: aging grouse
Originally Posted by
Gatehouse
I personally think grouse should age at least overnight, to make sure that any rigor mortis is over with. I always remove the guts before aging, although some guys don't. If it's dry, then it means you are cooking it too long. Grouse meat is lean and delicate, it shouldn't be cooked too much. It should be heated through but still juicy. I tend to cook them medium.
I find it kinda funny to hear a man like Gatehouse use a sentence with "Delicate" in it!! Anyways, try battering grouse and deep frying it!! MMMM Good!! Or fry it with some bacon and Pork and Beans!! Or BBQ'in it wrapped in foil with some garlic seasoning and pepper. 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"!!
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