Salmonsmoker
03-07-2001, 05:03 PM
Good Grouse Y'all
This is actually three different ways of preparing Grouse or Pat.
FIRST: Using flavored oil to keep meat moist while cooking on the grill.
Mix the following:
2 cups cooking oil
1/2 onion (medium size) chopped.
A pinch of dried Tarragon (a pinch is what you can easily pick up between your forefinger and thumb)
A pinch of ground pepper
A pinch of dried sweet basil
1/4 tsp, garlic powder
Shake well, and let stand for a minimum of 3 hours.
Rub thoroughly - each Pat or Grouse breast with this mixture (Thoroughly means working the oil mixture into the meat.)
Next, using medium hot coals, cook the meat - keeping careful watch and turning often to prevent overcooking in any one spot. I would also add some damp apple or oak sawdust to the coals to provide a good smoke flavor.
SECOND: BBQ Grouse on the grill.
Mix 2 1/2 cups of chunky style bbq sauce with 1/4 cup of lemon juice and 1 t grated orange peel.
Oil the meat, then place it on the grill over medium coals, and cook for 15 min on each side.
Coat with bbq mix and cook another 5 to 10 min on each side.
THIRD: Bacon-chedder Grouse
Start with 4 Pat or Grouse breasts. Roll them in flour seasoned with salt and pepper.
Take 2 slices of bacon and cook till very crisp. Crumble the bacon.
Brown the breasts in the bacon fat, then place them in a casserole dish.
Combine the following:
2 cans Cheddar Cheese soup
1 Cup milk
Pour this over the meat.
Cover breasts with strips of red bell pepper and sprinkle with bacon.
Bake covered at 325 degrees for 1 1/4 hours. Uncover and return to oven until the cheese browns.
ss
This is actually three different ways of preparing Grouse or Pat.
FIRST: Using flavored oil to keep meat moist while cooking on the grill.
Mix the following:
2 cups cooking oil
1/2 onion (medium size) chopped.
A pinch of dried Tarragon (a pinch is what you can easily pick up between your forefinger and thumb)
A pinch of ground pepper
A pinch of dried sweet basil
1/4 tsp, garlic powder
Shake well, and let stand for a minimum of 3 hours.
Rub thoroughly - each Pat or Grouse breast with this mixture (Thoroughly means working the oil mixture into the meat.)
Next, using medium hot coals, cook the meat - keeping careful watch and turning often to prevent overcooking in any one spot. I would also add some damp apple or oak sawdust to the coals to provide a good smoke flavor.
SECOND: BBQ Grouse on the grill.
Mix 2 1/2 cups of chunky style bbq sauce with 1/4 cup of lemon juice and 1 t grated orange peel.
Oil the meat, then place it on the grill over medium coals, and cook for 15 min on each side.
Coat with bbq mix and cook another 5 to 10 min on each side.
THIRD: Bacon-chedder Grouse
Start with 4 Pat or Grouse breasts. Roll them in flour seasoned with salt and pepper.
Take 2 slices of bacon and cook till very crisp. Crumble the bacon.
Brown the breasts in the bacon fat, then place them in a casserole dish.
Combine the following:
2 cans Cheddar Cheese soup
1 Cup milk
Pour this over the meat.
Cover breasts with strips of red bell pepper and sprinkle with bacon.
Bake covered at 325 degrees for 1 1/4 hours. Uncover and return to oven until the cheese browns.
ss