Grouse w/grapes & walnuts

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Hookadooka BirdDogs
Rank: Senior Hunter
Posts: 185
Joined: Fri Dec 10, 2010 11:32 am
Location: Williamsburg, Ohio 45176

Grouse w/grapes & walnuts

Post by Hookadooka BirdDogs » Sun Feb 13, 2011 11:13 am

Thanks to C. Spencer Bailey/Grouse Point Almanac, 2002 (now Upland Hunting Almanac)

Makes 4 servings
1/4 pound unsalted butter
2 winesap or granny smith apples (if using smaller, wild apples use 3-4)
1/4 cup sugar
1 lb. seedless white grapes (or 1 lb. wild grapes)
Breast meat from 2 grouse
2 tbl. sp. olive oil
Juice of 1 orange, strained
3/4 cup apple wine or apple juice
20 walnut halves
Flour as needed to thicken
Peel, core & slice apples. In a frying pan, melt 4 tablespoons of the butter & saute the apple slices. Add sugar to carmelize. Do not overcook and try to keep the apples firm. Set aside.
Put aside 20 whole grapes and puree the remainder in a blender. Set aside.
Slice breasts meat into cutlets (you may pound if desired). In a large frying pan-over medium heat- add remaining butter and olive oil and saute the grouseon both sides. Remove the grouse from the pan and set aside. To the pan add pureed grapes, orange juice, apple juice/wine and deglaze the pan. Add reserved grapes and walnuts. Bring to a simmer and thicken (if the gravy is too thin, add a small amount of flour to thicken). Also, if the grapes being used are tart, add a small amount of sugar for sweetness. Increase amount of wine/juice for more sauce. Return grouse meat to the pan and reheat.
Arrange equal portions of the apple on the perimeter of the dinner plate. Place individual portions of the grouse in the center and spoon the gravy with grapes and walnuts over the top.
Serve with German white wine (Mosel or Rhine). A Waldorf salad will compliment the meal nicely along with roasted potatoes with rosemary and glazed carrots and parsnips.
Roasted Potatoes: cube 4 large pototoes, salt and pepper lightly. Drizzle with olive oil and add 1 teaspoon of chopped fresh rosemary leaves and 4 cloves of minced garlic. Mix and spread into roasting pan. Place in 400 degree oven for 15-20 minutes until golden brown.
Glazed veggies: Cook 1 pound of peeled carrots and parsnips cut into 3 in. lengths in a large saucepan with salted water and butter until tender (10-15 minutes). In saucepan, melt two tablespoons butter, 1/2 cup brown sugar, 3 tablespoons Maderia wine and 1/2 tablespoon grated ginger. Cook until mixture thickens slightly, for 2-3 minutes, then add vegetables. Toss and serve.
Pointed birds: If it's flyin', it's dyin'.

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