2 cups of supporo ichiban chicken soup
1 fresh grouse

boil water and cook ichiban noodles
fry or cook grouse over lunchtime campfire, cut grouse into small strips once cooked and add to the ichiban noodles

Quick and easy for out on the trail!!!

Submitted by 3Kills

3 Grouse breasts
2 Whole eggs
1 Table spoon Oregano
1 Teaspoon Garlic powder
1 Teaspoon Parsley flakes
Pinch blak pepper
1/2 Cup flour
1 Cup crushed cornflakes
1/4 Teaspoon salt
1/8 Cup Pineapple juice or White wine
Bacon drippings

4 Servings

Slice the breasts into fillets about 1/2 inch thick. In a small bowl beat 2 whole eggs for the egg wash. Place in a plastic bag the following:
1 Teaspoon Oregano
1 Teaspoon Garlic powder
1 Teaspoon Parsley flakes
Pinch of black pepper
1/2 Cup flour
1 Cup crushed corn flakes
1/4 Teaspoon salt
Dip the grouse in the egg wash and then shake in the coating bag 1 fillet at a time.At this point the grouse can be stored in the fridge for up to 24 hrs.Preheat large skillet to med-high heat and add bacon drippings.Fry coated grouse for 2 to 3 minutes until golden brown on one side.Flip breasts over and sprinkle pineapple juice on top. Cover with lid immediatelyfor 30 seconds to poach.Serve on warmed plates with snow peas and wild rice.

Submitted by Luke

2 x Grouse cut into pieces
1/2 tsp Oregano
1/4 tsp Mace
Flour
1/4 tsp Powdered cloves
Salt to taste
Freshly-ground black pepper to taste
2 tbl Oil
1/2 lb Mushrooms sliced
2 x Onions sliced
2 tbl Butter
12 oz Tomato sauce
12 x Olives sliced
1 x Celery rib sliced
2 tbl Chopped parsley
1/2 cup White wine

Shake the grouse pieces in a bag with flour, salt, and pepper. In a casserole dish saute the pieces in oil until golden-brown. Add the onions, green pepper, celery, and parsley. Saute for 2 minutes. Add the wine, oregano, mace, cloves, and cover, and simmer for 10 to 15 minutes-until meat is tender.
In a separate pan saute the mushrooms in butter for a few minutes, add the tomato sauce. Stir together with the sliced olives. Add this mixture to the grouse pan and serve.

Grouse
Apples
Butter
Salt
Black pepper, freshly ground
Streaky bacon rashers

Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees for 45 minutes.
Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds.

2 tbl Flour
1 1/4 cup Apple cider
2 tbl Vegetable oil
1 tbl Honey
1 tsp Steak sauce
1/4 cup Sliced green onion
1/2 tsp Tarragon leaves
1/4 tsp Salt
1/8 tsp Freshly-ground black pepper
4 x Ruffed grouse breast halves skin removed
1 x Firm tart apple cored

Preheat oven to 325 degrees.
Shake flour in regular size (10″ by 16″) Reynolds Oven Bag; place in 9- by 9- by 2-inch baking pan. Add cider; mix to dissolve flour. Add remaining ingredients except grouse and apple; turn bag to mix. Cut apple into 4 rings. Add grouse to bag; top with apple rings. Close bag with nylon tie and make 6 half-inch slits in top. Cook 30 minutes or until meat tests done. Serve sauce over grouse and apples.

6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine

Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Serves: 4

1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 tsp. sugar
1/4 tsp. allspice
3/4 tsp. garlic
1/8 tsp paprika
2 tbsp. margarine

Mix flour, salt, sugar, allspice, garlic, and paprika in a fat bowl or pan. Dip grouse pieces in flour mixture to coat. Brown pieces gently in margarine over low heat, add a small amount of water, cover, and simmer until tender.

2 grouse breasts
Fresh garlic
Black pepper
7-8 juniper berries
Paprika
Sage
Thyme
Flour
2 cups brandy
Oil-butter (50-50) for frying

Dredge breasts in seasoned flour. Crush the juniper berries and use with other seasonings. Brown garlic in oil and butter and remove. Brown the breasts and add 1 cup of brandy, preheated. Flame the breasts (light the brandy and allow to burn while stirring constantly), being careful of the flames. Cover the skillet and allow the breasts to simmer until done. Do not overcook.

Just before removing meat, add another 2-3 tbsp. of chopped garlic and another juniper berry or two, and saute lightly. Then add more brandy (up to 1 cup) and flame as before. Remove breasts to plate. Degrease the pan if necessary, and boil the pot liquor to reduce. Thicken with seasoned flour, correct the seasoning, and serve with boiled rice to which sauteed mushrooms have been added.

1 - 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 - 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme
Salt
Pepper

Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 - 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.

1 grouse, cut into serving pieces
Flour
Salt
Pepper
1 cup sour cream
3 tbsp. dry onion soup mix
1/2 cup milk

Coat bird with flour; salt and pepper to taste. Brown grouse in hot fat. Combine cream, soup mix, and milk; pour over bird. Cover and bake at 350 degrees F. for 1 hour or until tender.

2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp. chopped parsley
Salt
Pepper

Rub grouse breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.