Excerpt from:

 

The Mountain Woman’s Wild Game Cookbook

Breasting a game bird

Many hunters breast out most of the game birds they shoot. It's quick and easy. Lay a bird on a flat surface, spread its wings and pull the skin and feathers well back and off the breast. Use a sharp knife (a fillet blade works great) to cut deeply down each side of the breastbone. Work slowly and carefully, taking care to remove both large, plump halves of breast meat. Rinse the meat and cut it into thin fingers or nuggets. Fry or grill for a delicious treat!

Herb Butter Grouse

 

6 skinless, boneless grouse breast halves

 

1/2 cup butter, softened

 

3 cloves garlic, minced

 

1 teaspoon dried parsley

 

1/4 teaspoon dried rosemary

 

1/4 teaspoon dried thyme

 

Instructions:

 

1. Preheat oven to Broil/Grill and line broiler pan with aluminum foil.

 

2. Place breasts on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each grouse breast.

 

3. Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until juices run clear.

Howard-Hirsch Publishing

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