Here is a delicious recipe for grouse. The hot and tangy flavor mixes really well with the flavor of the grouse, however, it could be used for pheasant equally as well.
Hot-n-Tangy Grouse
Ingredients:
2 Tbsp red wine or cider vinegar
2 tsp. freshly packed dark brown sugar
4 cups ¼” thick shredded green cabbage
6 – 10 drops tabasco sauce
4 grouse breast fillets
2/3 cup ketchup
1/2 tsp. ground coriander
2 medium carrots, shredded
2 Tbsp. fresh chopped cilantro
1/3 cup finely chopped scallions
4 oz. Campanelle noodles (a hearty flowerlike curled pasta)
Directions:
1. In a large bowl, combine the ketchup, wine, brown sugar, and coriander then blend. Remove 3 Tbsp. of the ketchup mixture and set aside. Add the cabbage, carrots, hot pepper sauce, and 2 Tbsp. of water to the remaining ketchup mixture in the bowl and toss to coat thoroughly.
2. Brush the grouse fillets with the 3 Tbsp. ketchup mixture and grill. I like to have the grill coated with a thick coat of oil and screaming hot. Grill for a minute, rotate 45 degrees and grill for another minute, flip, and rotate again. Grill 4″ from heat until meat is just cooked through. It is critical not to overcook.
3. Cook the noodles in the boiling water as per directions with just a touch of olive oil added to the water. Drain well. Place the noodles on 4 plates, top with the cabbage mixture, and then add the grouse. Sprinkle with scallions and cilantro and serve.
