Best 3 Pan Fried Grouse Recipes

Indulge in the exquisite flavors of pan-fried grouse, a culinary delight that showcases the rich, gamey taste of this wild bird. This versatile dish can be prepared in a variety of ways, each offering a unique taste experience. From the classic pan-fried grouse with its crispy skin and tender meat to the more adventurous grouse with a creamy mushroom sauce, there's a recipe for every palate. Explore the diverse selection of pan-fried grouse recipes within this article, each providing step-by-step instructions and helpful tips to ensure a perfectly cooked dish. Discover the secrets of preparing grouse, from selecting the finest birds to mastering the art of pan-frying, and tantalize your taste buds with this exceptional delicacy.

Let's cook with our recipes!

PAN FRIED GROUSE

PAN FRIED GROUSE image

Categories Game Poultry Fry

Yield 4 people

Number Of Ingredients 8

Ingredients

2 large or 4 small grouse, cut in quarters
5 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup dry sherry
2 Tablespoons flour
1/2 cup evaporated milk
other items to taste (chopped green onion, mushrooms, capers, etc.)

Steps:

Sprinkle grouse quarters with salt and pepper. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes). Reduce heat. Add 1/4 cup cooking sherry. Cover and cook an additional 10 minutes. Remove grouse pieces to a covered dish and keep warm. Decant half the fluid in the pan. Increase heat. Add flour, scraping to blend and brown Add 1/4 cup cooking sherry and other items to taste (or just the sherry) Add, while stirring, water and evaporated milk to gain desired consistency. Serve grouse pieces with the gravy over the top.

SHAKE AND BAKE GROUSE

Shake and bake grouse image

I was skeptical the first time my fiance said he was going to cook this for me, it has since become one of our regular dishes during hunting season. He can bring home as many grouse as he can bag.

Provided by Lea Carriere

Categories Wild Game

Time 30m

Number Of Ingredients 11

Ingredients

2 complete grouse breast, deboned
1 c all purpose flour
2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp basil, dried
1 tsp thyme, dried
1/2 tsp paprika
1 tsp parsley flakes
2 eggs, scrambled
1 Tbsp milk
2 Tbsp butter for frying

Steps:

1. Using a large zip lock bag mix flour add all the dry ingredients, zip up bag and shake to mix.
2. Scramble egg and milk in a bowl large enough to dip grouse breast. Dip breast in egg mixture.
3. Put pieces into bag and shake to coat.
4. Melt some of the butter in frying pan, tansfer breasts to pan and cook on med-low until golden brown on both sides approx. 25-30 min.

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories Meat and Poultry Recipes Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

Tips:

To ensure the grouse is cooked evenly, use a meat thermometer to check the internal temperature. The grouse is cooked when the internal temperature reaches 165°F (74°C).
If you don't have a meat thermometer, you can check if the grouse is cooked by cutting into the thickest part of the thigh. The meat should be cooked through and no longer pink.
To prevent the grouse from drying out, baste it with butter or oil throughout the cooking process.
If you want to add more flavor to the grouse, you can season it with salt, pepper, and other herbs and spices before cooking.
To make sure the grouse is crispy, cook it over medium-high heat until the skin is golden brown and crispy.
Serve the grouse immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pan-fried grouse is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its crispy skin and tender meat, grouse is a surefire hit with everyone who tries it. So next time you're looking for a new and exciting way to cook grouse, give this recipe a try!