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Thread: Grouse Recipes

  1. #1
    Member honeybadger's Avatar
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    Default Grouse Recipes

    It is my intention to post a new recipe every month. If anybody has any requests on what style of dish they would like to see I am all about it. I believe when people know how to prepare their game well they get more excited about gettin after it, (at least thats the case for me!)


    Spruce Hen Bulgogi

    Bulgogi Marinade/Sauce

    1/3 cup Soy Sauce ( I prefer the less sodium type)
    2 TBS sesame oil
    3 cloves garlic, minced
    1 Shalot sliced and separated
    1 bunch green onions chopped (both onion and stock)
    3 TBS toasted sesame seeds
    10 Thai chiles Dash black pepper
    1/4 tsp grated ginger root
    Dash salt
    3 TBS sugar
    1 half pureed apple
    1 half pureed pear
    1 TBS rice wine
    1/2 TBS tapioca starch or flour

    Spruce Hen Solution (to remove game taste, same in all sprucie recipes to follow)
    1 gallon of water
    1/3 cup salt
    3 TBS baking soda
    2 TBS cider vinegar
    (* soak for 24 hours immediately after cleaning the birds)


    Jasmine Rice (do not substitute for lower grade of rice!)


    2-4 Spruce hen breasts sliced in 1/2 inch strips or cubed
    1 Leek cut into 2 inch long strips
    1 1/2 white onions cut into wedges


    After soaking the cubed or sliced breasts in the solution for 24 hours remove and discard the solution. Mix all ingredients in the sauce list into blender and puree (apple and pear should have already been pureed prior). In gallon or quart bag place the cubed or stripped breasts into marinade. Marinade for 12-48 hours depending on preference ( I stick with 24 hours ).

    When marinading process is complete remove cubed breast from solution. Cut onion wedges from onions and make kabobs with the grouse breast and onion wedges alternating between. Heat grill to high. Place kabobs on grill and rotate until all sides are glazed over and red-black

    Take remaining sauce from the marinade and put into small sauce pan adding the leek petals and bring to a simmer until sauce thickens slightly, then return to low heat. Once the kabobs are done remove them and add spruce breasts and onions to sauce.

    I will not bore you with how to make the rice.

    I hope you all enjoy this recipe, its my favorite recipe for the sprucies (can just use it to make Kabobs if you like), GOES BEST WITH MILLER HIGHLIFE!


    ***REMEMBER IF YOU LIKE THIS RECIPE, REQUEST WHATEVER STYLE OF DISH YOU'D LIKE TO SEE FOR THE NEXT POST***

  2. #2
    Member honeybadger's Avatar
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    this recipe works well with black bear as well!

  3. #3
    Member Armymark's Avatar
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    The bestest secret to any Grouse recipe is to make sure you do not overcook it!

  4. #4
    Member honeybadger's Avatar
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    Well that's not true, depends on what you are going for, with these kabobs you actually want to **** near burn it. There is a lot of misconceptions when it comes to wild game! Just depends on what you are doing with it!

  5. #5
    Member honeybadger's Avatar
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    http://alaskahunting.shutterfly.com/pictures#n_5

    I kinda updated the shutterfly page. Good luck everyone!

  6. #6
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    Nice pictures. Have you got 3 dogs? I noticed a lab and a brittany. Looks like you are training your puppy to love birds. Great time to be out! Be there soon myself....

  7. #7
    Member honeybadger's Avatar
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    Thanks, no I only have two dogs the lab named Mr Bubbles and Toby the Brittany. I also forgot, add 1/2 cup water to the sauce!

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