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Instructions. In a bowl or bag, combine grouse breasts with all of the marinade ingredients. Let marinate in the fridge overnight to a day. This time is crucial for this recipe. Once done marinating, cut meat into bite size pieces. Melt butter in a Dutch oven over high heat. Remove grouse meat from the marinade.
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Arrange the bacon on 8 spits with the chunks of sharptail, peppers and onions. Start by spearing one end of the strip of bacon, then alternate the meat with vegetables. End by wrapping the bacon around the kabob, and spear it at the other end to secure it. Place each kabob on the grill, cooking about 8-10 minutes total, turning 3-4 times as.
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Take the roasting pan out and nestle the grouse, breast side up, among the roasting root vegetables. Roast hen sage grouse, prairie chickens or sharp-tailed grouse in the oven for 18 to 20 minutes, spruce grouse 15 minutes, ptarmigan for 10 minutes. Remove the roasting pan from the oven. Set the oven to 500°F, or as hot as it will go.
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You'll need to start this marinade a few days ahead of time. I've soaked the breasts for as long as 4 days in the ginger ale, but 3 is enough to really tenderize and mellow out even sharptailed grouse on their normal diet. Ingredients. Boned breasts of 4 sharptail grouse or prairie chickens. 12 ounce can ginger ale. 1 sweet green Bell pepper
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Dry the bird completely and set it on a plate to come to room temperature (30 minutes) while you make the basting sauce/marinade. In a small to medium-sized pot on medium heat add the butter. Once the butter is hot and starts frothing, add the garlic, some pepper to taste, lovage, and bay leaf.
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I use my own version of what some people call the "Manti marinade:" 1-2 forest grouse (any species) 1 to 2 cups of 7 Up, Sprite or Fresca ½ cup of soy sauce ½ cup vegetable or canola oil; ¼ to ½ teaspoon of garlic powder ½ teaspoon of horseradish (optional)
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Preheat oven to 350°F. Heat the butter and olive oil in a large skillet over medium heat. Add the grouse to the pan and brown on both sides, about 8 minutes per side. Remove grouse from the pan and transfer to a baking dish. Add garlic to the same pan and cook for 1 minute.
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Most marinades contain sea salt, soy sauce, or Worcestershire sauce. Salt helps meat retain juices when cooked and thus enhances the meaty flavors. Most marinades aren't as effective as brines, but they definitely make a difference for preserving moisture. Marinades can also add some much-needed fat to otherwise lean wild game.
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Place each breast prosciutto side down in the sauté pan. Over medium-high heat cook until the prosciutto is caramelized, then add the butter to the pan. When the butter stops foaming, add the sage and garlic to the pan. Tilt pan slightly and begin to baste the breasts with the butter/fat mixture until medium-rare to medium.
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Recipe Instructions: 1. Preheat the oven to 325°F. In a 9 to 10-inch covered sauté pan (skillet or 3 quart Dutch oven) heat the oil and sugar over medium high heat. When the oil starts to smoke, back the heat down to medium and add the shallots, garlic, salt and pepper.
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Melt 2 tablespoons of butter in 1 tablespoon of vegetable oil over medium-high heat in an 8-inch skillet. Brown the grouse on all sides, remove the browned pieces from the pan, and set to the side. Add the onion, garlic, mushroom, and carrot to the pan and saute for 3 minutes. Preheat the oven to 425 degrees F and move an oven rack to the middle.
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Aside from breasts, you can tenderize thigh meat if you de-bone said meat first. For either the breast or thigh meat, the key is to place the smooth side down, leaving the interior side of the meat facing up. Using a meat mallet tenderizer, lightly pound out the meat. For the prairie chicken breasts pictured here, they ended up being ¼-inch.
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Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process. Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl.
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Lift grouse from marinade, reserving mari- nade, and place them, breast sides down, on rack over broiler pan. If broiling, pour leftover marinade in cavity of each half. If grilling, brush birds with reserved marinade several times during grilling. Broil or grill grouse, 4 inches from heat source or over hot coals, 5 minutes.
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Use more than you think you need, at least a tablespoon per grouse, preferably two. Place the birds in a roasting pan or cast-iron frying pan and roast for 15 minutes. Turn the heat down to 350°F and turn the grouse on one side. Baste it thoroughly with the melted butter in the pan. Roast for another 10 minutes.
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Drain the farro and discard any remaining stock, or use it in another recipe. Heat the sunflower oil over medium-high heat in a large saute pan and saute the white parts of the green onions for 1 minute, stirring often. Add the cooked farro and the sunflower seeds and toss to combine. Add salt to taste.
