Grouse recipes

[partsman]

Wild Grouse
3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water

Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees until tender.

Wild Grouse with Lime
6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in reseal able plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake at 350 degrees.

Grouse with Ginger
1/2 lb Grouse Breast
2 cloves Garlic
1/2 tsp Fresh Ginger
1/4 tsp Dried Red Pepper
2 tbsp Olive Oil

Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.

Grouse Lentil Soup
2 tablespoons olive oil
3 carrots
2 onions
1 cup of lentils
3 stalks of celery
a small parsnip
2 grouse
4 cups chicken broth
3 cups of tomatoes
dry sherry wine
parsnip
rosemary
allspice
salt & pepper

In your soup pot put about 2 tbsp of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small parsnip. Cook this with a cover for about 15 minutes, stir occasionally.

Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes; add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley.
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[partsman]

3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup vegetable oil
1 1/2 cups water
1 pinch salt
1.Preheat the oven to 400 degrees F (200 degrees C).
2.In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
3.Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.
or

1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
oil, for deep-frying


Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape.
1.After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden.
2.Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos.
3. use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom.

[partsman]

Bannock recipe to use when camping is

2 cups flour
1 cup Milk powder (helps brown the bread)
.5 tsp salt
1-2 tsp sugar
tsp of cinnamon.

Throw it into a ziplock and away you go, dry mix that just needs water added when ready to cook. Add about a cup of water.

Be careful not to add to much water and It is normally cooked it in a cast iron pan sitting sort of upright by the side of the fire, means you have to turn top to bottom to even out the cooking but the milk powder makes this really easy as you can see it brown.