Every year we go grouse hunting with the kids. Grouse hunting not only provides an opportunity to connect with nature but also helps preserve our hunting traditions, ensuring that our children can enjoy and respect this way of life. After a successful hunt, we make sure to use as much of the bird as we can. Breasting out the meat, making stock from the bones, and preserving any bits from the bones left over from the stock. We celebrate these wild and free birds, they help your body’s natural defense system.
While taking an animal, those thoughts and memories travel with you, giving you better instincts and a better outlook on life for survival. We’re working to preserve and refocus a better life for all of us, to see a healthier future from the inside looking out.
Here are a few kid friendly recipes to enjoy this hunting season.
Grouse Fingers
Course: MainCuisine: AmericanDifficulty: MediumCrispy, gluten-free grouse fingers that are sure to please the kids.
Ingredients
- Grouse Fingers
4 grouse breasts
1/2 cup cornmeal
1 tsp garlic salt
1 tbsp Italian seasoning
1 tsp smoked paprika
1 egg
1 tbsp powdered buttermilk
- Elderberry Dipping Sauce
2 tbsps elderberry jam
1 tsp spicy brown mustard
Directions
- Grouse Fingers
- Mix the dry ingredients together in a bowl until combined.
- Mix one egg in a bowl
- Dip each grouse strip in the egg mixture and the dredge in the cornmeal breading.
- Fry them in a pan at 350 degrees until golden brown.
- Serve with your favorite dipping sauce.
- Elderberry Dipping Sauce
- Combine ingredients and use as a dipping sauce for the Grouse Fingers.
Notes
Grouse Stock
Course: MainCuisine: AmericanDifficulty: MediumIngredients
10 cleaned grouse backs
6 dark mushrooms - (These boost immunity!)
1 large onion
2 carrots
2 parsnips
2 celery stocks
8 cups of water or enough to cover all the bones
Sage
Rosemary
Thyme
High-quality sea salt
Freshly ground pepper
Directions
- Simmer on the stove for 4-6 hours to let all the flavors meld together.
- Once simmered, strain out the solids.
- Jar up the liquids in ball canning jars.
- Pressure can them 11 lbs pressure for 20 -25 minutes.
- Alternate - Freeze in a vacuum bag. We use the Meat! Your Maker vacuum sealer.
Grouse Wild Rice
Course: MainCuisine: AmericanDifficulty: MediumIngredients
1 cup wild rice
1/2 cup carrots
1/2 cup celery
1/2 cup green onions
2 bunches of freshly grown rosemary
1 cup cooked grouse
1/4 cup butter
Directions
- Cook wild rice ahead of time for about 40 minutes in a rice cooker.
- Sauté carrots, onions, celery, and rosemary with the butter for 30 mins on low or until softened.
- Add in the leftover grouse meat from making grouse stock, brown for another 15
minutes. - Add in the cooked wild rice, stir, and cook for another 5 minutes with some more butter.
- Dish up and serve with more fresh rosemary on top.
These recipes are in season and are sure to fill you with the fall feeling we all love so much. Share with your friends, family, favorite people, and enjoy.
