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Great Sacandaga Grouse Recipes

 
   
 

Grouse with Orange Slices

• 4 grouse
• 4 orange slices, peeled and seeded
• 4 slices bacon
• 1/4 cup butter, melted
• 1 orange peel, grated
• 2 tbsp. orange juice
• 1 tsp. lemon juice
• Parsley, chopped
• Salt
• Pepper

Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy, and baby brussels sprouts.

Recipe from www.ces.ncsu.edu

Alder Cone Smoked Grouse with Fern Root Glaze and Salal Sauce

• 2 tb Licorice fern root
• 2 tb Gewurztraminer ice-wine
• 3/4 c Water
• 3 c Dried alder cones
• 2 Wild grouse breasts, bone in and skinless

Juniper & Salal Berry Sauce:

• 1 1/3 c Water
• 1 1/2 c B.C. Pinot Blanc wine
• 3 1/2 c Salal Berries
• 1 1/2 tablespoons Maple syrup
• 1 1/2 tb Black peppercorns
• 8 Juniper berries
• 1 1/2 tablespoons Balsamic vinegar

In a small covered sauce pan, gently simmer fern root in icewine and water for 20 min. Pour into a glass jar, seal and let stand at room temp for 12 hours. Strain into a small saucepan and boil, uncovered, on high until reduced to a thick syrup. Set aside.
Heat alder cones in a large aluminum foil lined sauce pan over high heat until they smoulder. Reduce heat to low; place grouse breasts directly on top of the smoldering cones. Lightly brush the breasts with the fern root glaze; cover pan tightly. Smoke breasts for 3 hours or until cooked but not dry. Remove the meat from the bone and serve with Juniper-Salal Berry Sauce.

For the sauce: Pour 1 cup water and the wine into the bottom of a perforated double boiler. Place the salal berries in the top section. Cover; simmer gently for two hours. Gently press berries with a rubber spatula to extract remaining juice. Discard berries; reserving syrup in the bottom of the double boiler.

To the salal syrup, add the maple syrup, peppercorns, juniper berries, remaining water and balsamic vinegar. Bring to the boil and immediately remove from the heat; let stand an hour before returning to the heat. Cook, uncovered, until slightly thickened. Refrigerate until needed.
www.justgamerecipes.com

Grouse Breasts with ham Sauce

• 2 grouse breasts
• 1 tsp celery salt
• 1/4 cup butter
• 6 green onions, chopped
• 1/2 cup ham, diced
• 1 cup light cream
• 1/2 cup chicken broth
• 2 tbsp. sherry wine
• 1 tbsp. chopped parsley
• Salt
• Pepper

Rub grouse breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.
Recipe from www.ces.ncsu.edu

Oyster stuffed Grouse

• 1 cleaned grouse
• 1 cup bread crumbs
• Salt
• Pepper
• 1/4 cup chopped celery
• 1/2 pint raw Oysters
• 4 strips bacon

Brown bread crumbs in butter, season with salt and pepper; add celery and Oysters. Stuff the bird with the mixture. Fasten bacon strips across breast and roast covered at 425 F for 45 minutes, basting occasionally. Serves 1

www.justgamerecipes.com

Oriental Grouse

• 1 - 2 grouse
• 1/2 cup margarine
• 1 can beef broth
• 1/2 can water
• 2 tbsp. flour
• 1/4 cup margarine
• 1 tbsp. soy sauce
• Onion
• Green pepper
• Tomato, cut into chunks
• Cooked rice, white or wild
• Salt
• Pepper

Clean and skin grouse. Cut meat from breast and slice into 1/4-inch slices. Brown slices in 1/2 cup butter or margarine. Slice a small onion and add to meat in pan. Brown slowly so butter does not brown or burn. To make sauce, melt margarine in pan, add flour and stir. Add beef broth, water, and soy sauce. Cook until thickened and season as desired. Slice green pepper and onion thinly and add to gravy. Cook slowly until both are tender crisp. Add meat to gravy and add tomato chunks. Cook gently. Serve over hot rice.

Recipe from www.ces.ncsu.edu

Grouse in Sour Cream

  • 1 grouse, cut into serving pieces
  • Flour
  • Salt
  • Pepper
  • 1 cup sour cream
  • 3 tbsp. dry onion soup mix
  • 1/2 cup milk

Coat bird with flour; salt and pepper to taste. Brown grouse in hot fat. Combine cream, soup mix, and milk; pour over bird. Cover and bake at 350 degrees F. for 1 hour or until tender.

Recipe from www.ces.ncsu.edu

Creamed Grouse

• 1 - 2 grouse, skinned and boned
• 1 onion, chopped
• 1 cup celery, chopped
• 2 cups water
• 1/2 cup margarine
• 1/2 cup flour
• 2 cups milk
• 3 - 4 chicken bouillon cubes
• 1 1/2 tbsp. Schilling Salad Supreme
• Salt
• Pepper

Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.

Recipe from www.ces.ncsu.edu

Sautéed Grouse Breasts

• 2 grouse breasts
• Fresh garlic
• Black pepper
• 7-8 juniper berries
• Paprika
• Sage
• Thyme
• Flour
• 2 cups brandy
• Oil-butter (50-50) for frying

Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook.

Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sautéed mushrooms have been added.

Recipe from www.ces.ncsu.edu

Savory Grouse

• 1 grouse, cut into serving pieces
• 1/2 cup flour
• 1/2 cup salt
• 3/4 tsp. sugar
• 1/4 tsp. allspice
• 3/4 tsp. garlic
• 1/8 tsp paprika
• 2 tbsp. margarine

Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.
Recipe from www.ces.ncsu.edu

 

 

 

 

 

 

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