Minimum two deboned grouse breasts and deboned legs.
2 cups Panako or bread crumbs
1 cup all purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
Place all of the above in a large ziplock. Shake until combined
2 cups buttermilk
Add grouse to the bag and shake till coated. Remove grouse from bag and dump the coating mix onto a shallow plate.
Dipped the coated grouse in the butter milk then dreg in the coating. Do this to all the grouse until it has been coated twice. Let the coated grouse sit for 15-20 minutes while you heat up some vegetable oil.
Add the grouse to the oil. Keep the oil bubbling (this is necessary to keep the grouse from getting greasy) turn the grouse till golden brown. Remove to wire rack and let cool.
Crack a cold beer or get yourself a glass of your favourite red wine and enjoy. You'll wish you had more grouse!
Chicken soup. the old school, all day way. Taught by my Ukrainian baba. As she said: "You don't cook, you don't eat. The stove doesn't care what's between your legs"
Roast bones and legs 20 min. Simmer bones/legs in big pot of water for 8 hrs. Filter with strainer. Brown chunks of breast meat in butter. Add chunks of veggies, potatoes, pasta, meat, spices (in that order). Ingredients can be whatever combos you prefer.
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“Nothing is more persistent than a liberal with a dumb idea” - Ebrand
I keep it simple. Filet breasts cooked on bbq or in fry pan with butter or bacon grease.
Cook like you would do a medium rare steak and with whatever steak rub you like or just salt and pepper. Legs back and neck I keep to make stock.
I used to stuff and bake or split and brown then simmer in red wine but my wife is a vegetarian and for just me I prefer quick to fancy.
No matter how I decide to cook I brine in refrigerator with a light solution of salt and sugar.
Cooking advice
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