Now Grouse Season is close

Now the upland season is upon us thought I'd post one of my recipes.
SAUTEED GROUSE WITH APPLES CREAM & CALVADOS


4 boneless skinless grouse breasts
salt & pepper
¼ cup butter
2 spy apples (or other tart crisp apples) peeled & sliced
1tsp chopped fresh thyme
½ cup dry white wine
½ cup whipping cream
2 tbsp calvados (or brandy)

Season birds with salt & pepper
Heat 2 tbsp butter in skillet on medium heat. Add apples & thyme and saute until apples soften (about 5 min)
Remove apples and add remaining butter.
Add grouse & saute 3 min each side until golden.
Pour in wine & bring to a boil. Reduce until about 2 tbsp remains. Add cream & calvados & simmer until just thickened and juices run clear. Stir in apples and serve over sliced new potatoes.

Sounds like a great recipe now all we need is one for the legs

I've been reluctant to try something different with the few birds I get during the season but this is something I want to try.

that sounds really good! i bet with the apples it has a nice off-sweet taste, almost like a creamy cider?

I made this tonight and I loved it, and so did my whole family. They all love game but my 7 daughter can be fussy about sauces. They also like the regular way I cook grouse (bread crumbs and pan fried) so much that I was worried that it wouldn't be "as good as normal". I used regular brandy but will pick up the calvados for next time. The sauce doesn't over power the meat which is my concern with some recipes. Now I just need to get my brother to try it. Thanks.

I don't hunt grouse or at least there aren't any near me. this sounds great, wondering if small chicken breasts would turn out as good as this sounds.

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Originally Posted by sabmgb

I don't hunt grouse or at least there aren't any near me. this sounds great, wondering if small chicken breasts would turn out as good as this sounds.

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I think it would. The only thing I'd modify is cooking the breasts longer before adding the cream and brandy due to thickness. Or you could pound them a little like a scaloppini.

Well, I’m gonna buy a bottle of Calvados this week for sure. Thanks Tim.

Sounds good! Might it work well with pheasant too?

It will work with most upland birds. Haven't tried it with water fowl or woodcock though.

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Originally Posted by ninepointer

Sounds good! Might it work well with pheasant too?

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Does work on pheasant. Tried it on them hullet birds I took.
Threw in a couple of twist though.
1. used and equal amount of leek to apple
2. had poultry season on hand so used it instead of just thyme
3. subbed in Southern comfort as that's what I had on hand
4. served over spinach as the sauce made a creamed spinach combo

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Originally Posted by finsfurfeathers

Does work on pheasant. Tried it on them hullet birds I took.
Threw in a couple of twist though.
1. used and equal amount of leek to apple
2. had poultry season on hand so used it instead of just thyme
3. subbed in Southern comfort as that's what I had on hand
4. served over spinach as the sauce made a creamed spinach combo

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Pretty much a completely different recipe...

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Originally Posted by be2man

Pretty much a completely different recipe...

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Any recipe is part mechanics and part artistry.
I'd say its the same recipe just a different profile taste wise.
Guess that's the difference between a cook and a chef.

Or knowing chit from Shinola.....

Guess everybody is a critic. Hey how bout adding some value to the thread than.
What your recipe idea?

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Originally Posted by be2man

Or knowing chit from Shinola.....

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Wow! I can't believe that some will now argue about recipes . :confused:

Gonna try that twist. Soon as someone brings me a pheasant and a bottle of Southern Comfort. LOL

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Originally Posted by sabmgb

I don't hunt grouse or at least there aren't any near me. this sounds great, wondering if small chicken breasts would turn out as good as this sounds.

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Soooo hunt chickens instead !!