I’m curious to know if anyone attempts to pluck grouse. I find the skin much to delicate and it tears easily but maybe I’m not doing it right. I wonder if it would add anything to the cooking process by leaving the skin on.
thanks
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I’m curious to know if anyone attempts to pluck grouse. I find the skin much to delicate and it tears easily but maybe I’m not doing it right. I wonder if it would add anything to the cooking process by leaving the skin on.
thanks
I have only ever plucked one bird. I attempted a couple others with no success. Plucking right away while the bird is still warm is easier, but I find as soon as I got near a hole from shot the skin would tear like tissue paper.
I find it easier to separate the legs with the skin off anyway. I try to take as much meat as I can.
I pluck every thing grouse no different. Its bit of an art form. I use the hot water method. Once you get the temperature right its not that bad.
I find the skin rips to easy, but like FFF said it could be done and I have done it before but won't do it any more
I’m going to give it a try on my next bird. I’m thinking I might be able to spatchcock it and bbq it like Portuguese chicken.
Dry heat....them legs most likely be tough and dry. I like to pot roast my birds with a quick broil at the end to brown 'emQuote:
Originally Posted by Birdbuff
Perhaps brining the night before will help.
them legs are always a challenge, maybe why most chuck 'em. Fortunately for me dad always preferred legs leaving the breast for me.Quote:
Originally Posted by Birdbuff
It can be do but takes a bit of time. As said warm bird works and if you try hold skin area where you pull feathers from only removing small amounts of feathers it helps. We would pluck birds remove breasts and use rest including heart liver and gizzards for soup, drumsticks are boney and you need a few birds plus chicken stock.
What about freezing then plucking?
i've done it once. its a long go but i find most birds, as FFF said, the hot water seems to make it easiest. most of the time i just skin it and it takes maybe a minute.
I don't pluck, but skin whole bird. Stuff with onions and lemon and broil in tin foil. They can dry out quick if watched. Still the best tasting game bird out there.
The only way I ever clean grouse is by standing on the wings and pulling the feet. Every thing is gone, clip the wings, whole bird ready to cook. Not sure why to pluck bird?
Only way I've ever done them too!Quote:
Originally Posted by canadaman30
Same here. I pull the head and crop off first then wait about 20 minutes to let the bird cool off somewhat. Then do the wing thing.
Rufffed grouse are good but the Shartail grouse is really good if you know how to cook them. We Goto Alberta every year and I seek them out more than Hungarian Partridge.Quote:
Originally Posted by line052
Breast boned out and a piece of prosciutto on the breast side cooked on a pan prosciutto side down until caramelized then basted with butter to finish off. Simply amazing. Trick is don’t cook past medium. It’s as tender as a venison filet
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With all game birds, if you mainly want the breasts, don't forget to consider using the rest to make stock. I breast my grouse. Fillet the breasts off woodcock and doves but the rest of all 3 typ
es of birds I freeze in one bag and at the end of the season we make stock from the legs, backs, wings etc. These days store bought chickens have almost no flavour. This is a great way to add flavour to your cooking plus you feel great using every bit of the game birds.
If u pluck you need to do it when it's still warm. Otherwise you'll tear the skin.
Pluck by pulling the feathers "with the grain"not against like you would a duck.Do this right away after shot and you wont have much trouble.
I will sometimes pluck rabbits.
https://uploads.tapatalk-cdn.com/201...f42be2107e.jpgQuote:
Originally Posted by Cass
Not necessarily true. Plucked “cold”
Yes it’s easier when they are warm but it can be done cold without tearing up skin. Just takes longer
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This is key. In 4C deg weather, plucking is relatively easy within an hour of shooting the bird. The more time that goes by, the harder it is to pluck. Plucking is a great way to get all the meat.Quote:
Originally Posted by Couliewalker
Out here on Vancouver island /Ruff and Blues, step on wings,pull....drop breast into baggie........rout around for the legs,if you like !!!
BUT do it before the bird stiffens up !
I'm with the "stand on the wings and pull" posters. I don't have the patience to pluck a bird that small and I know how good they are baked in diced shallots,seasonings and chicken broth. ZipLok sandwich bags are always in my pack.
Sorry to drag up an old thread but what temp do you scald your grouse? I raise meat chickens and scald around the 146-150 mark but I'm sure that's too hot for grouse.Quote:
Originally Posted by finsfurfeathers
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I eye ball it. Start a pot of hot tap water to boil listen for it to start to heat up do a test dip until the feathers start to slip turn down the heat and start plucking. Guess the best way would be to take a temp reading when i get it just right but never got around to it.Quote:
Originally Posted by bhanley