This Years Recipes...revisited

[Steve Anker]

Hey Troopers-

Alright now, make with, hence here and forth,

Any new recipes for this years get?
Speaking primarily of Grouse,
I've been relegated to a fruity mix that works well while roasting.
Must be the sugars cooking into the meat during the roast cycle.

Thinking of a glaze, for grouse, any thoughts?

[DesertPP]

Try marinating the grouse in a Thai Sweet Chili Sauce for a couple of hours prior to roasting. Brush on a couple of coats of the sweet chili sauce in the last 10 minutes of roasting to get a nice glaze.
Don't have any Thai sweet chile sauce lying around? Here is a link to simple recipe http://thaifood.about.com/od/thaicurrypasterecipes/r/Easy-Thai-Sweet-Chili-Sauce-Recipe.htm No time for that?
Try this, to 1/2 cup of prepared sweet and sour sauce add 1 crushed clove of garlic, 1/2 to 1 tsp of crushed red chili flakes and 1 Tbls of soy sauce.

How about Grouse Piccata
4-6 grouse breast filets
Sea salt and ground white pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/4 cup of dry white wine (optional)
1/3 cup fresh lemon juice
1/3 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Sprinkle grouse filets lightly with salt and white pepper then dredge both sides in flour. In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add pieces of grouse and cook for 2-3 minutes. When grouse is lightly browned, flip and cook on the other side for 2 minutes. Remove grouse filets from the pan and transfer to plate.
add the wine to the pan scraping up brown bits from the pan for extra flavor, Add the lemon juice, stock and capers to the pan and bring to boil, , Check for seasoning adjust if necessarry.
Return the grouse to the pan and simmer for 2-3 minutes. Remove grouse to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously add the parsley and Pour sauce over the grouse, serve on a bed of linguine.

[ryanr]

Good ideas guys, they both sound delicious.

I often do some experimenting or tweaking and I also like to keep things simple. For my pup's first pointed & shot pheasant I just used what I had available and it came out well. This was the single man's special, obviously you'd have to adjust a bit for more than one meal.

2 fresh pheasant breasts
Salt & pepper
Adobo seasoning to taste (I used enough to dust both sides of each breast)
2 Tbsp Olive oil (enough to lightly coat pan)
1/2 to 3/4 cup Apple cider (that has already turned a little sharp)
1-2 cups baby carrots
1/2 medium onion chopped (or use pearl onions)

Oil the pan and set the burner on a low setting. Once the pan is warm, add the apple cider and turn the heat to medium. As that warms add the carrots and onions. Once they begin to cook, add the pheasant breasts. Lightly brown the breasts on each side. Cover and let simmer on LOW until done (about 10-15 minutes.) I served the pheasant breasts, carrots & onions over brown rice and also added steamed broccoli as a side.

The pheasant breasts had a nice kick from the Adobo seasoning along with a distinct but not overpowering apple sweetness from the cider.