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Speaking of Grouse (sizes)
Last Post 21 Jun 2010 08:05 PM by sproulman. 7 Replies.
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Doc_EUser is Offline
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N.E. WA state

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19 Jun 2010 09:57 AM  
In another thread, I mentioned a "Hat Trick" (one Ruff, one Franklin & one Blue) in a 45 minute hunt. Here in WA, our Ruffs go from 1 to 1.5 lbs. The Franklins are around 2 lbs and Blues will go 3+ lbs.
Here are some pics
Pic 1 : Hat Trick Birds
Pic 2 : Hat Trick Breasts
Pic 3 : The breast of one of the nicest Blues I ever shot









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St. Francis, WI

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20 Jun 2010 05:49 PM  
The Blue is approaching the size of a phesant breast! We don't have anything (gouse) approaching that size here in Wisconsin.
Rick Reading; Founding Member SWUBHA
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N.E. WA state

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20 Jun 2010 06:01 PM  
Posted By rickreading on 20 Jun 2010 05:49 PM
The Blue is approaching the size of a phesant breast! We don't have anything (gouse) approaching that size here in Wisconsin.

The breasts of Blues are extremely thick (side to side) and will easily rival a nice Phez in weight.
Blue meat is more moist than Phez and very tender. The breasts are kind of a combination of light and dark meat. If I were to say, it's like a blend of 2/3 white and 1/3 dark in flavor & texture.


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Doc E and Nami E
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St. Francis, WI

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21 Jun 2010 10:00 AM  

Sounds like a great combination. My biggest problem with pheasant meat is that is overcooks so easily. That added moistness sounds like it would help a lot!

 

 

 

 
Rick Reading; Founding Member SWUBHA
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Pac NW

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21 Jun 2010 10:27 AM  
The key to keeping birds moist is to not overcook them. We had some friends over a couple of nights ago. I grilled 3 chukar and 2 pheasant, whole and skinned. They spent about an hour in a commercial lemon-pepper marinade, and they were on a med-hot (~400) gas grill for about 12 mins on one side, and about 5 on the other. They sat in a covered pan while other things finished cooking to "rest", 15 mins max. Tasty!
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St. Francis, WI

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21 Jun 2010 01:19 PM  

If you like sauerkraut, and for some people I know that is a big if, here is a receipe that really helps to keep the moistness in the bird. I think this would be great with grouse also.

Bavarian Pheasant With Sauerkraut

4 pheasant breasts - deboned

8 medium red potatoes

4 carrots - peeled and cut into julienne strips

1/2 cup butter

1/2 lb. bacon strips

1 tsp. caraway seeds

1/2 tsp. ground pepper

1/4 cup white wine

27 ounce can of sauerkraut - drained

Parboil the potatoes and carrots for about 10 minutes. Immediately drain and set aside.

Brown the pheasant breasts in butter until they are golden brown. Remove the pheasant

from the skillet. In the skillet fry 2 strips of the bacon to render the fat but remove before

the bacon is crisp. Roll the carrots and potatoes in some of the pan drippings for flavor.

Set aside again.

In a large mixing bowl, combine the sauerkraut, caraway seeds, pepper, remaining pan

drippings and wine. Tear the 2 strips of cooked bacon into small pieces. Add to the

mixture and combine thoroughly.

Place half of the sauerkraut mixture in the bottom of a large casserole dish and top with

the pheasant halves. Surround the pheasant with the remaining sauerkraut. Place the

potatoes and carrots around the pheasant.

Cover each bird half with 1 strip of bacon. Cover the casserole. Bake at 350 deg. for 45

minutes, occasionally basting the birds and vegetables with the pan drippings. Uncover

and bake for another 30 minutes. Continue to baste. The bacon imparts a rich flavor to

all the ingredients.

Serves 4
Rick Reading; Founding Member SWUBHA
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Harrison, Michigan

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21 Jun 2010 01:25 PM  
Check out the size (and aggressive nature) of these European grouse. http://www.youtube.com/watch?v=_xSj5XcByuA&feature=fvw
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21 Jun 2010 08:05 PM  
Posted By rickreading on 21 Jun 2010 10:00 AM

Sounds like a great combination. My biggest problem with pheasant meat is that is overcooks so easily. That added moistness sounds like it would help a lot!

USE CROCK POT ONLY AND A CAN OF CHICKEN BROTH.IT WILL FALL RIGHT OFF THE BONE ....

 

 

 

 
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