Now Grouse Season is close

[Tim Tufts]

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.

[finsfurfeathers]

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

[kickingfrog]

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.

[punkrockerpj]

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

[kickingfrog]

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.

[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.

[kickingfrog]

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.

[terrym]

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

[ninepointer]

Sounds good! Might it work well with pheasant too?

[Tim Tufts]

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