Prep 10 mins
Cook 30 mins
Here's and oldie but goodie I found in my recipe book. Don't know where I got it but I've made it several times and have enjoyed it. This was the way my son fixed his when he got his very first grouse.
- 1 grouse, cut into serving pieces
- 1⁄2 cup flour
- 1⁄2 cup salt
- 3⁄4 teaspoon sugar
- 1⁄4 teaspoon allspice
- 3⁄4 teaspoon garlic
- 1⁄8 teaspoon paprika
- 2 tablespoons margarine
- Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
- Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
- Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.
We found the quantity of salt in this mix overpowers all the other flavors. The grouse breasts were very tender, so we will try this again with much less salt.
I read the recipe and found the amount of salt had to be way off,so I adjusted it to 12 tsp. And instead of water to simmer it in I used chicken broth and covered the meat half way. I turned the meat half way through cooking time, it was wonderful and my husband loved it!!!!