Breasts and legs from 2 grouse
Salt water solution
Large sheet of heavy-duty foil
2 T. butter
1 tsp. salt, or to taste
Black pepper
1 green bell pepper, sliced
1 red bell pepper, sliced
1 slice onion
1/2 cup white wine
1/4 cup vegetable oil
Bone grouse breasts, discarding bones. Soak breasts and legs in salt water for about an hour to draw out any blood. Arrange breasts and legs side by side on shiny side of foil. Place pats of butter on grouse pieces. Sprinkle with salt and pepper to taste. Top with pepper and onion slices. Fold edges of foil up slightly to form a rim, and add wine and oil to packet. Roll-fold top of foil together, then roll-fold side in to form a neat, well-sealed packet. Place on preheated grill and cover the grill. Cook for about 35 minutes, then check for tenderness. It should be ready at this point, but may need a little additional cooking time if the grouse were older. The oil and butter keep the meat juicy in this recipe.
Ed Sutton
Delton, MI
“Grouse are exciting birds to hunt on a crisp fall morning, or any time for that matter. Your dog goes on point in a stand of aspen and bracken fern. She creeps forward a bit, and you know the bird is moving. Slowly you move in, shotgun at ready, anticipating a thunderous flash at any moment. Your heart beats a little faster. Your eyes search the ground ahead of the dog; though you seldom see the bird, still you look. When it finally happens, a blur of brown explodes in front of you, leaving you unhinged for a moment even though you knew it was coming. Somehow you throw the gun to your shoulder and fire, and you hear that wonderful thump as the bird hits the ground. Your dog returns with the plump, brown-feathered bird in her mouth, looking as proud as you are about what you and she have accomplished. If you’re lucky and shoot straight, you may add a couple more to the day’s bag.
“That’s not where the joy of grouse hunting ends, not at all. If you’re fortunate enough to take a brace of birds you have some fine eating ahead. The white meat of a ruffed grouse is tender, juicy and delicious if prepared properly, and will leave you wanting more. Here’s my favorite way of preparing this wonderful bird.” –Ed Sutton
From—Hunting Rewards: Members’ Game Recipes