Poussin & Grouse

Susan Egglaine · February 2011

These were done a raised grid, indirect, low heat. The grouse were bacon wrapped. The Poussin had fresh herbs tucked under the skin.

Both were just o.k.

Florida Grillin Girl · February 2011

Hi Susan. You have been doing some nice, unusual cooks. I like that.

Why were these just OK?

Susan Egglaine · February 2011

I guess my expectations were to high :laugh: The grouse was a little dry even though they were wrapped in bacon and done on low heat

Little Steven · February 2011

Susan,

I always brine wild birds. The can be dry

Steve

Richard Fl · February 2011

Looks good from Florida. Have never cooked or seen a grouse but find quail are great this way.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=851401&catid=1

Susan Egglaine · February 2011

Thanks! This is how the hunter said he did them. I will brine next time

Susan Egglaine · February 2011

Richard, that does look yummy

GW · February 2011

Susan,

What kind of Grouse do you have there? We got both Ruff Grouse and Sharp Tail. We treated the Ice Fest folks to some Ruff Grouse that looks similar. Pretty darn close to chicken if you asked me!

ranger ray · February 2011

oh boy!..... grouse.... one of my favorites.... i used to shoot 2 per day years ago when they were prolific in my area....the habitat changes.... and so does the grouse population..... unfortunately.... that was one of my favorite after work hobbies... there have never been very many pheasants around here except for the tame"chickens".... that the game commission stocked a week before small game season.... to make everyone think that the price of a hunting lic. was worth it....lol...rr

Susan Egglaine · February 2011

I am not sure what kind they are. I traded a friend some scallops for them. He hunts in SW Va & does not get many. Most come from his hunts in S.C.

Poussin & Grouse

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