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Pheasant soup. Pheasant noodle soup, to be exact. Why it’s taken me so long to post up this classic I have no idea. But it’s comfort food at it’s best: Easy to make, satisfying, and you’ll get leftovers.
Roast partridge, grouse or quail is a wonderful idea, but in practice the bird often comes out dry. Pan roasting is a far better way to roast game birds. This is by far the best way to cook upland birds, or small, skinny ducks like teal.
An ode to the ruffed grouse of the Northwoods, whether they’re in Minnesota, Wisconsin, Michigan or Canada. This recipe relies on flavors familiar to this part of the world: wild rice, mushrooms, cranberries.
Posted in American Recipes, Berries and Fruits, Fall Recipes, Featured, Foraging, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged German and Scandinavian Recipes, grouse, mushrooms, Wild Game | 4 Responses
This is one of my favorite things to make with acorns, and for those of you who can’t do wheat, it’s gluten free. My acorn soup really shines with the garnishes of sour cream, slices of grouse (or chicken), and some fancy oil.
No other small game animal has evaded me like the blue grouse of the Western High Country. But persistence, and a healthy bit of luck, can pay off — even at 8500 feet.
Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
Posted in Charcuterie, Featured, French, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged classic recipes, French Recipes, grouse, partridges, pheasant, preserved foods, quail, turkey recipes | 13 Responses
Hanging upland game birds is a lot like dry-aging beef: It concentrates and refines flavors, tenderizes meat and generally transforms a pheasant from a rather boring chicken into a bird fit for a king. Here’s how to do it safely.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.