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Thread: trying some thing new

  1. #1
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    Talking trying some thing new

    i think i might go shoot some red squrriels this weekend and then make a squrriel potpie. What do you all think 10 or 8 of them should be enough and then i can have some grouse breasts on the side.

    i found out that if you put spruce grouse in milk it will take the nasty taste of pine out of them but they are still a dark meat and i dont have any ideas on how to cook them so they look presentable on a plate.

  2. #2
    Member Vince's Avatar
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    soak the squirrles too...
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

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  3. #3
    Member skybust's Avatar
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    Sounds good when is dinner

  4. #4
    Member homerdave's Avatar
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    Quote Originally Posted by GrouseH100 View Post
    i dont have any ideas on how to cook them so they look presentable on a plate.
    bread them with panko and fry them real quick.
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  5. #5
    Premium Member kasilofchrisn's Avatar
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    Default Spruce Hen reciepe

    I used to soak Spruce Hen in milk Then my dad said try saltwater.
    Worked just as good or even better.
    the way I have been cooking them lately is:
    Debone the breasts and soak in a ziploc of saltwater for a few hours or overnight. Then I roll them in seasoned(salt and pepper)flour. Next I dip them in a mixture of 1 egg and 1/2 cup milk mixed up and finally in Italian bread crumbs.
    Fry in oil until golden brown and if they are thicker breasts I will usually finnish them off in a 350 deg. oven for 5-10 minutes.
    Turn out sort of like chicken strips and they are DELICIOUS with very little if any gamey taste at all.
    CHRIS

  6. #6
    Member Rising_Creek's Avatar
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    We put strips of raw bacon on the breast with olive oil and back in the oven.

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