Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Other Game Bird Recipes

 

 

 

 

 

 

 

 


Sandra's Grouse Fingers

  • 3 grouse breasts and legs
  • 1/2 C. flour (approx.)
  • Wash, bone, and cut grouse into finger length strips
  • Coat each strip in flour
  • 2 eggs
  • 2 tbsp. water
  • 1 tbsp. soy sauce
  • Pinch of salt, pepper and onion powder
  • 1 1/2 cup bread crumbs (approx.)
  • Vegetable oil for deep frying
  • Mix eggs, water, soy sauce, salt, pepper and onion powder together
  • Dip floured grouse strips into mixture, then coat in fine bread crumbs
  • Deep fry strips in vegetable oil until golden brown

Honey Mustard Sauce (for Sandra's Grouse Fingers)

  • 1/2 C. Mayonnaise (not Miracle Whip)
  • 2 tbsp. liquid honey
  • 1 tsp. mustard

Mix mayonnaise, honey and mustard. Amounts can be varied depending on tastes

Field Dressing Tip:
Dress grouse when first shot by stepping on wings, breast up, wings out, head at the top, take hold of the feet and steadily pull towards you. The grouse will separate, leaving you holding the feet, legs and entrails. On the ground remain the exposed breast, heart and liver attached to the wings. Remove the legs if it's a fair size grouse, you may get a few finger strips after you remove all the sinew. At least one wing must be left on for identification until you reach home.