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Grilled Grouse
| 3 Whole, skinned sharptail grouse | 1 Tbls worcestershire |
| 6 Strips bacon | 1 Tsp garlic powder |
| 1 Cup Italian salad dressing | 3/4 Tsp salt |
| 1/2 Cup soy sauce | 1/2 Ttsp pepper |
Split grouse in half with heavy cleaver. Season halves with salt and pepper. Wrap grouse halves with one slice of bacon. Combine Italian dressing , soy sauce, worcestershire sauce and garlic powder together, in baking dish pour over grouse pieces, turning frequently, marinate for a couple of hours. When ready to grill, pat semi-dry with a paper towel. Wipe oil over grill and charbroil over low flame for 8 to 10 minutes on each side. Serves 6.
Salamander Grouse
| 4 Grouse cut in serving pieces | ½ Cup ketchup |
| 1 Cup chopped onion | ½ Cup white wine |
| 1 Cup sliced onion | 2 Tbls butter |
| 1 Medium chopped bell pepper | ½ Tsp salt |
| 2 14 oz. Can of stewed tomatoes | ½ Tsp oregano |
| 1 Cup parmesan cheese | ½ Tsp basil |
| 1 Cup seasoned breadcrumbs | ¼ Tsp pepper |
| 1 Cup nonfat yogurt |
Mix breadcrumbs and cheese together in plastic bag. Coat grouse pieces with yogurt place in plastic bag with bread- crumbs and shake 'til coated well. Place on greased cookie sheet and bake on bottom rack at 400 degrees for one hour, turning frequently. In hot, iron skillet with butter, saute onions, bell pepper, mushrooms and add seasonings over medium heat. When vegetables are tender, add tomatoes, ketchup and wine. Bring to a boil then simmer for 20 minutes. Serve sauce over grouse and sprinkle with parmesan cheese. Serves 6.
Honey Grouse with Pineapple
| 2 Large grouse cut in serving pieces | 2 Tbls cornstarch |
| 2 Cups plain low-fat yogurt | 2 Tbls oil |
| 1 ½ cups seasoned breadcrumbs | 2 Minced garlic cloves |
| 1 Large can of pineapple pieces | ½ Tsp ginger |
| 1 Slice large red bell pepper | 1 Tbls honey |
| 1 Cup chicken stock | 1 Tsp sesame oil |
| ½ Cup white wine | 4 Sliced green onions |
Coat grouse pieces with yogurt cover well with seasoned breadcrumbs. Bake on cookie sheet at 400 degrees on bottom shelf for fifty minutes or 'til crispy, turning frequently. In wok or hot skillet, heat oil over medium high heat, add garlic to skillet, saute for just a minute, add red pepper, pineapple and ginger, cook for a couple of minutes, remove from pan. Com-bine chicken stock, wine and cornstarch 'til mixed, pour in skillet with honey and sesame oil; stir 'til sauce thickens.Add pineapple mixture back to skillet, cook for a couple more minutes and serve over grouse. Serves 6.
Roast Sage Grouse
| 2 Whole sage grouse | 1 Tsp salt |
| 2 Quartered onions | 1/2 Tsp pepper |
| 2 Quartered apples | 1/4 Tsp cayenne pepper |
| 1 Tsp apple cider vinegar | 1/2 Cup mayonnaise |
Sprinkle or rub vinegar all over the breasts of the grouse. Season inside and outside of birds with salt and peppers. Stuff birds cavities with onions and apples. Coat the outside \par of the birds generously with mayonnaise. Place birds in cooking bag and bake at 400 degrees for 15 minutes, then lower heat to 300 degrees for an hour. Serves 6.
Grouse with Mushrooms and Cream
| 16 dove breasts | ¼ tsp pepper |
| ½ cup flour | 2 cups finely crushed |
| 1 cup milk | 1 tsp sage cracker crumbs |
| 1 tsp salt | 3 Tbls oil |
| 2 beaten eggs |
Fillets dove breasts and flatten slightly with a meat mallet. Season dove breasts with salt and pepper. Combine milk, egg and sage for egg wash. Dust fillets in flour, dip in egg wash, then dredge in cracker crumbs. In iron skillet with oil, fry over medium high heat 'til fillets are golden brown. Serves 4.
Roast Sage Grouse with Applesauce Dressing
| 2 Whole, cleaned Sage Grouse | ¼ Cup diced onion |
| 2 Quartered onions | ¼ Stick butter |
| 2 Quartered apples | ½ Cup applesauce |
| 6 Bacon slices | 1 Tsp chopped parsley |
| 1 Tsp salt | ¼ Tsp salt |
| ¼ Tsp pepper | ¼ Tsp pepper |
| Dressing | ¼ Tsp poultry seasoning |
| 4 Cups dry bread crumbs | ¼ Tsp sage |
| ¼ Tsp nutmeg |
Season inside and outside of grouse with salt and pepper. Stuff cavities of grouse with ½ onion and apple. Wrap bacon slices around breast securing with a string. Bake at 375 degrees for 20 minutes, then lower heat to 300 degrees for an hour and fifteen minutes. For dressing, melt butter in medium saucepan, saute onions 'til tender over medium heat, add breadcrumbs, seasonings and applesauce, toss 'til mixed well, keep warm. Serve with roast grouse. Serves 6. Older sage grouse can be very dry meat. Try not to puncture the breast with toothpicks when securing bacon around the breasts.
Grouse with Asparagus Tips
| 4 Large blue grouse fillets | 2 Tbls butter |
| 1 ½ Cups asparagus tips | 2 Tbls cornstarch |
| ½ Cup white wine | 1 Tsp salt |
| ½ Cup chicken stock | ½ Tsp pepper |
| ¼ Cup flour |
Season grouse with salt and pepper, dredge grouse fillets in flour. In hot skillet with butter, saute grouse breasts over medium heat 'til golden brown, remove and keep warm. Add white wine and chicken stock to skillet; simmer for five minutes, mix cornstarch with some chicken stock 'til pasty. Season sauce with salt and pepper and blend in cornstarch 'til it thickens. Place asparagus tips in a steamer and steam 'til tender. Serve sauce over grouse fillets and top with steam asparagus tips. Serves 4.