any new recipes for ruffed grouse or hungarians

[hunter1993]

any recipes helpful thanx

[Nulle]

Just the old stand by of sour cream with mushroom soup.

[M.T. Pockets]

I get a partridge every couple years, I haven't hunted grouse in years but use the same recipe.

Since there isn't a heck of a lot of meat on them, and I usually only have one or two of them, I cut them into bite sized pieces and stir fry them a couple minutes in hot butter. Sprinkle a bit of garlic salt, lemmon pepper and lawry's salt while their cooking and eat them as hot as you can stand them as appetizers.

They go fast.

[YukonGirl]

Believe it or not, grilling them tastes mighty delicious and surprisingly non-gamey. Just lather on the BBQ sauce and don't cook for too long. (Toss some Jack Daniels smoking pellets onto the briquettes for added flavor.)

Or try this: Instead of breasting them out in the field, just gut them and then when you get home pluck the feathers and stuff the birds with (cooked) wild rice and a few pats of butter, mushrooms and onions. Lightly salt and pepper inside and out. Then bake at 350 for about 30 minutes, or longer if you have more than one bird. (I can't remember the exact time so be sure they're done!)

I stole this recipe off the Internet from Ivan Clark at http://www.caa-archery.org/Roadkill_recipes.htm. I'm looking forward to trying it as soon as bird hunting season rolls around again. It's a recipe for grouse enchiladas:

You can substitute chicken/pheasant/turkey or any other white meat for the grouse.

You will need:
3 grouse breasts or 2 chicken breasts
one package of large tortillas (I usually use flour tortillas)
one large onion (Chopped)
two cans of chilies (small cans) (Chopped)
one can of sliced olives
one pound of Monterey Jack cheese (shredded)
one cup of sour cream
one and a half cups of milk
chicken bullion (packets or powder work better than the cubes)
flour
butter
salt
pepper

Put breasts in a pot to boil. Cook for about 45 min or longer depending on how tough the meat is...

While the meat is boiling melt about 1/4 of a cup of butter in a sauce pan. Once the butter has melted remove it from heat. You don't want the pan to be too hot! Next add enough flour to make the butter into a smooth paste. Then add a little bit of milk to it and whisk it together well (making sure to mix in all the lumps). Add the remaining milk and then the sour cream. Mix this all together and place back onto medium heat. Add about a tablespoon of chicken bullion to the sauce. Taste the sauce it should taste like cream of chicken soup. Add more bullion if needed. Once the sauce has come to a boil reduce the heat and add a cup of cheese to it. Salt and pepper to taste.

In a frying pan add about two tablespoons of olive oil. Add the onion and strained chilies (strain the chilies into the sauce!). Sauté until the onions have become transparent.

PREHEAT OVEN TO 350 deg.
Once the meat is cooked, shred or slice into bite size pieces.

Combine the meat, onions and chilies, about half a cup of the sauce (enough to make the pieces stick together) and about a third of the olives.

Fill each tortilla with about three tablespoons (how much ever you want)
Roll into a tight wrap and place into a greased casserole pan (cake pan works well also).

Once the pan is full, pour the sauce over the top of the enchiladas, sprinkle with the remaining cheese and sprinkle with the remaining olives.

Place in the oven for about 45 min to an hour.

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Now I'm wishing I had some birds in the freezer...