Best 2 Smothered Grouse Recipes

Indulge in the delectable flavors of smothered grouse, a culinary masterpiece that combines the richness of game meat with a symphony of savory seasonings. This dish, rooted in traditional hunting practices, elevates the humble grouse to new heights, transforming it into a centerpiece worthy of special occasions. Within this article, you'll find a treasure trove of smothered grouse recipes, each offering a unique take on this classic dish. From the classic Southern smothered grouse, brimming with aromatic spices and slow-cooked until fall-off-the-bone tender, to the sophisticated French-inspired preparation featuring a rich wine sauce and earthy mushrooms, these recipes cater to diverse palates and culinary expertise. Embark on a culinary journey as you discover the secrets to perfectly cooked grouse, complemented by a medley of flavorful sauces, vegetables, and tantalizing sides.

Let's cook with our recipes!

SMOTHERED PHEASANT OR GROUSE

Smothered Pheasant or Grouse image

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!

Provided by ladypit

Categories Pheasant

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 pheasants or 4 grouse
1 tablespoon salt
1/2 cup flour
4 tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup water, boiling

Steps:

Skin, wash, and quarter your pheasant or grouse.
Preheat the oven to 350°F.
Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
Bake for 1 hour or until the meat is tender.
Serve at once.

Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7

SMOTHERED GROUSE

Smothered Grouse image

Make and share this Smothered Grouse recipe from Food.com.

Provided by Catnip46

Categories Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 grouse breasts
garlic or onion powder, which ever you prefer to taste
swiss cheese or American cheese, grated
2 medium onions, chopped
1 (4 ounce) can mushrooms
1/3 cup white wine or 1/3 cup chicken broth
1 tablespoon butter or 1 tablespoon margarine
seasoning salt
pepper

Steps:

Saute cleaned grouse breasts in wine or broth, butter and spices.
As this begins heating, add mushrooms and onions.
Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.

Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 24.5, Carbohydrate 7, Fiber 1.1, Sugar 3, Protein 1.4

Tips:

Use fresh grouse: Fresh grouse will have a more tender and flavorful meat than frozen grouse.
Soak the grouse in buttermilk: Soaking the grouse in buttermilk will help to tenderize the meat and add flavor.
Season the grouse well: Season the grouse generously with salt, pepper, and other spices before cooking.
Cook the grouse over medium heat: Cooking the grouse over medium heat will help to prevent the meat from becoming dry or tough.
Baste the grouse frequently: Basting the grouse frequently with the cooking juices will help to keep the meat moist and flavorful.
Let the grouse rest before serving: Let the grouse rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Conclusion:

Smothered grouse is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following the tips above, you can ensure that your smothered grouse turns out perfect every time.