Recipes

4 grouse or pheasant breasts/pieces

Salt

8 oz can sliced water chestnuts

1/2 lb peppered bacon, sliced 

1/2 cup apricot preserves or jam

1/2 cup spicy brown mustard

Toothpicks

Instructions

Season the game bird well with salt, slice in finger sized pieces. 

Place slices of water chestnut on top of each piece of game bird.  Wrap in bacon.  Secure with toothpick with seam on the bottom.

Mix apricot preserves and spicy brown mustard. Glaze each piece and reserve the rest as dipping sauc

2 tablespoons BBQ sauce

2 tablespoons sesame seeds

1 tablespoon chili garlic sauce

3 tablespoons sesame oil (dark)

2 tablespoons honey

3 cloves minced garlic

1 tablespoon fresh minced ginger

1/4 cup white wine

1/4 cup soy sauce

Seal and cover marinated gamebird for 30 minutes or more. for me 24 hours .

Cook the gamebird saving left over marinade.

Glaze

Simmer marinade over medium heat for 10 minutes to reduce it a bit.

Pour Glaze over prepared gamebird and serve. 

Boneless bird breasts

Panko bread crumbs

Pound flat

Season breadcrumbs

Dip and coat 

Fry

4 large or 6 small grouse

1 cup flour

Cooking oil

White pepper, dusting

Onion salt, dusting

2 pinches sweet basil, ground

1/4 tsp. garlic clove, minced

Stock or chicken broth

Dumplings

1 1/2 cups flour, sifted

3 tsp. baking powder

1/4 tsp. salt

1 tsp. sugar

Lukewarm water

Gravy

Stock

3-5 Tbsp. Cornstarch

1/8 cup margarine

1/4 cup milk

Parboil boneless grouse breasts and legs for 1 hour.  Coat with flour and place in deep pot heated with oil.  Lower heat and season with white pepper, onion salt, basil and garlic.  Add stock or chicken broth to cover meat.  Cover and simmer until tender.  Remove meat and set aside.  

Dumplings

Sift together flour, baking powder, salt and sugar.  Create dough by adding lukewarm water.  Bring stock in pot to boil & drop tablespoons into stock and remove. 

Cover grouse and dumplings with gravy.

8 woodcock breasts

1 turkey liver

4 tablespoons chopped onions

1 medium yellow delicious apple peeled and chopped

2 sticks margarine, room temperature

1 teaspoon dry mustard

¼ teaspoon coarse kosher salt

¼ freshly graded nutmeg

dash of cayenne pepper

dash of ground cloves

3 tablespoons clarified butter 

Place breasts & liver in small saucepan and cover with water.   Bring to a boil, then reduce heat and simmer 20 minutes.  Cool in the liquid and drain.

Sauté the onion and apple in 1 tablespoon butter over medium heat for 5 minutes. 

In a blender or processor, combine the livers, remaining 1/2 pound butter, onion, apple, and seasonings.  Blend until vey smooth.  Pack into a terrine or bowl.  Spread with melted clarified butter, which will preserve the pâté.  Scrape off before using.