I searched ehow and there aren’t very many recipes for cooking Wild Game that I could see. I have a very old cookbook typed up by Rubbermaid Employees (not dated, but probably done in the 1960’s or 1970’s according to the way cooking was mentioned. There is no instruction for microwave cooking anywhere in the 527 page book.) I figured Bukisa users may be looking for Wild Game Recipes, so I want to share the ones in this recipe book in case any Wild Game hunters out there happen to need some at some point. I personally don’t eat Wild Game, but that doesn’t stop me from sharing the recipes I have with someone who does. This recipe is for cooking wild grouse (bird) in 4 ways: larded, baked, roasted, and cooked. Have fun and Happy Cooking!
LARDED GROUSE: On each bird, lay thin slices of bacon until bird is completely covered. Wrap with string to keep bacon in place. Put in roasting pan and pour over birds sufficient water to provide basting. Roast for 20 – 25 minutes at 400 degrees. Remove strips of bacon, brush birds with melted butter, dredge with flour and place in oven again until the birds turn a rich brown.
Step 2 BAKED GROUSE: Clean 1 or 2 Grouse. Grease a casserole dish. In a bowl, Mix 1 small chopped onion, 1 can Cream of Celery Soup, 2 C wild rice, and add salt and pepper to taste. Stuff cavities of birds with mixture. Cover bottom of casserole with remaining mixture and dot with 1 T. butter. Place birds in casserole and bake 90 minutes at 350 degrees.
ROAST GROUSE: Clean 3 grouse. Season inside of birds with salt and pepper, brush generously with 1/2 C melted butter. Bake for 15 minutes in a 375 degree oven, brushing frequently with melted butter. Then, Pour 1/2 C sherry over birds, cover and reduce heat to 325 degrees. Bake for 20 – 25 minutes. Serve on toast or with wild rice. Use pan juices for sauce.
BREAST OF GROUSE, SAUTE’ CHASSEUR: Remove breast from 2 grouse and saute in butter. When partially cooked, season with salt and pepper. Break grouse into pieces. Cover with cold water in a pot and add 1 stalk chopped celery, 3 sliced carrots, 2 chopped onions, 2 sprigs chopped fresh parsley, and 1 bay leaf. Cook until stock is reduced to 3/4 Cup. Make sauce of 3 T. butter, 4 1/2 T. flour, stock from grouse and 3/4 C stewed tomatoes. Season with salt, cayenne pepper, and lemon juice to taste. Add 1 t. chopped fresh parsley and 1/2 C canned mushrooms. Arrange grouse on serving dish and surround with sauce.
See my other wild game recipe articles in Bukisa!