Comments on: Roast Grouse and Minnesota’s Glories

By: A Blog for Hunters, Anglers, Gardeners & Cooks « The EssentiaList

A Blog for Hunters, Anglers, Gardeners & Cooks « The EssentiaList — Tue, 01 Feb 2011 18:16:02 +0000

[...] Roast Grouse and Minnesota’s Glories [...]

By: Kevin

Kevin — Sat, 29 Jan 2011 01:37:23 +0000

For whatever reason, I only read this post now – and totally agree that the grouse and hb cranberries are non-substitutable if seeking the ‘terroir’ feel of the flavors. [I made a 'paste' from the berries this year when reducing a failed jelly to dense consistency. Highly recommended for its deep cherry notes and propensity to blend harmoniously with sauces. Loses some of the funk high tones, but still worth a go] Having long envied warmer climes and growing seasons, I’m now really feeling blessed by our own regional endowments.

By: hank

hank — Sun, 04 Apr 2010 01:19:16 +0000

ZombieStomper: Dude, I was 22 years old and had never left the New York metro area. Cut me some slack. And not for nothing, but L’Etoile was groundbreaking — not just good food, but GREAT food, in Madison effing Wisconsin, in the early 1990s no less. I’d suggest that at least on this site, you need to get over your Flyover Land hangup (which gets every bit as old as the New York snobbishness): You won’t find too many more fervent boosters of the possibilities of Midwestern cooking than me…

By: ZombieStomper

ZombieStomper — Sun, 04 Apr 2010 01:03:20 +0000

You lost me at how you were “shocked” to find “such good food so far from my home in New York”. I know, I know, New Yorkers invented food and are always surprised to learn us primitives here in fly over land aren’t limited to eating boot leather sammiches & Top Ramen… but it gets so freaking old.

By: Sarah

Sarah — Tue, 24 Nov 2009 23:27:48 +0000

Thanks Hank. Sadly, they don’t have the skin on. I’ll have to try something else. I have a few old British cookbooks that I think have some grouse recipes in them, perhaps I’ll look there.

By: hank

hank — Sat, 21 Nov 2009 01:12:06 +0000

Sarah. No, a pre-salt will not be as good as a brine. You need time to get the salt deep into the meat. Good luck with the birds — are they whole with skin? If not, let me know, as I am planning a recipe with skinned grouse soon.

By: Sarah

Sarah — Fri, 20 Nov 2009 18:32:39 +0000

My dad is bringing me 7 (!) grouse when they come over for Thanksgiving. Would a pre-salt work just as well as a brine for these birds? I’ve never had them before, and I don’t want to mess up one of my only chances to taste them! Thank you.

By: Brian Ramsey

Brian Ramsey — Thu, 12 Nov 2009 14:29:10 +0000

What a great web-site, I’m looking at this at about 7am and it’s already making me hungry, again, just after breakfast.

The upper mid-west can be bleak in the fall & winter and the only way to survive it is to hunt, fish and cross-country ski. Northern Cali can also be pretty darn gray, too, with all that Tule fog along The 5-interstate, but world class duck hunting, though.

By: BobWhite

BobWhite — Tue, 10 Nov 2009 15:51:25 +0000

I’ve never seen a grouse look better on the table. A truly inspired dinner. Thank you!