Every year many hunters enjoy the sport of bird hunting and their primary target is the Grouse. According to Wikipedia there are about 24 different species of Grouse in the world and the thing they all have in common is that if properly cooked they make an excellent meal. 

Since most Grouse are fairly small most hunters only save the breast of the bird and discard everything else. If you are in a survival situation you will want to cook and savor every morsel and hopefully you will have a pot so you can cook up a really nice Grouse Soup.

My favorite method of cooking Grouse is to make Grouse Fricassee. It is easy to make and you can make it at home in your kitchen or at camp in any kind of pot or frying pan.  If you don’t have any Grouse to throw in the pot, you can also use Chicken or even rabbit in this recipe. 

Grouse Fricassee

Ingredients

2 or more Grouse Breasts

1 Cup of Celery

1 Cup of Fresh Carrots

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Teaspoon of Poultry Seasoning

1 Tablespoon of Butter

Flour or cornstarch to thicken gravy

The Recipe

Harvest at least 2 Grouse and remove the breasts. You can also use Chicken breasts if you can’t get out hunting. Clean and wash the breasts and cut them into small pieces about .5 inches square. 

Put the meat into a 2 quart sauce pan or a frying pan with the butter and brown them until they are cooked all of the way through. As they are cooking, mix in the salt, pepper and poultry seasoning. 

When the meat is finished cooking add 3 cups of water and bring the water to a boil. Add the celery and the carrots and simmer until the carrots are cooked and the sauce has thickened a bit in the pot. Add flour or corn starch to thicken the stock to a gravy consistency. 

Serve with boiled potatoes or rice.

You can also cut up the raw potatoes and add them with the carrots and celery and make a nice Grouse stew or add a bit more water and a cup of rice for a nice Grouse and Rice Soup.