On the last day of My First Deer Hunt I ended up going grouse hunting and managed to come home with 4 grouse which was totally amazing! I had recently made Apricot Glazed Grouse which was delicious but was in the mood for more of a warming fall/winter type dish. I made a casserole the first night which is very easy & comforting. The next night I made an easy breaded grouse & served it with roasted carrots and creamy goat cheese rice. Neither are fancy but both are delicious.
Grouse Casserole (serves 2)
- 2 grouse, cleaned and cut into bite-sized chunks
- 1/2 cup rice
- 1 can cream mushroom soup
- 10 oz milk
- 1/2 bag frozen vegetables (I used a broccoli & cauliflower blend)
- 1/2 dry onion soup packet
- water, as needed
Mix all ingredients in a medium bowl. Pour into a greased casserole dish. Bake for 75-90 minutes until rice is cooked through stirring every 15 minutes. Add water as necessary.
Crispy Onion Breaded Grouse (serves 2)
- 2 grouse, cleaned (keep breasts intact or cut into tender sized strips)
- 1 egg, beaten
- frenchs onions
- 3 large carrots, chopped into bite sized pieces
- olive oil
- salt & pepper
- 1/2 cup rice
- 1 cup chicken stock
- 1oz goat cheese
Line two baking sheets with foil. Lightly grease one with cooking spray and set aside. Drizzle 2-3 tsp olive oil over the other baking sheet and also add pinch or two salt & pepper. Add carrots to olive oil tray and gently toss. Place in 400F oven for 20-25minutes.
Place stock and rice into small pot. Bring to a boil & then cover and simmer for 20 minutes until rice is tender. Stir in goat cheese.
Meanwhile, coat grouse in egg and dip into onions. Bake on lightly greased foil lined sheet for 12-17minutes until cooked through.
