Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Now Grouse Season is close

  1. #1
    Loyal Member

    User Info Menu

    Default 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
    cup butter
    2 spy apples (or other tart crisp apples) peeled & sliced
    1tsp chopped fresh thyme
    cup dry white wine
    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.

  2. # ADS
    Advertisement
    ADVERTISEMENT
     

  3. #2
    Has too much time on their hands

    User Info Menu

    Default

    Sounds like a great recipe now all we need is one for the legs
    Time in the outdoors is never wasted

  4. #3
    Leads by example

    User Info Menu

    Default

    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.
    Make sure you have finished speaking before your audience has finished listening.

    Dorothy Sarnoff

  5. #4
    Borderline Spammer

    User Info Menu

    Default

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

  6. #5
    Leads by example

    User Info Menu

    Default

    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.
    Last edited by kickingfrog; September 24th, 2019 at 06:49 PM. Reason: typo correction
    Make sure you have finished speaking before your audience has finished listening.

    Dorothy Sarnoff

  7. #6
    Leads by example

    User Info Menu

    Default

    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.

  8. #7
    Leads by example

    User Info Menu

    Default

    Quote Originally Posted by sabmgb View Post
    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.
    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.
    Make sure you have finished speaking before your audience has finished listening.

    Dorothy Sarnoff

  9. #8
    Member for Life

    User Info Menu

    Default

    Well, I’m gonna buy a bottle of Calvados this week for sure. Thanks Tim.
    Im suspicious of people who don't like dogs, but I trust a dog who doesn't like a person.

  10. #9
    Has too much time on their hands

    User Info Menu

    Default

    Sounds good! Might it work well with pheasant too?
    "What calm deer hunter's heart has not skipped a beat when the stillness of a cold November morning is broken by the echoes of hounds tonguing yonder?"

  11. #10
    Loyal Member

    User Info Menu

    Default

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

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •