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| < 16ga. General Discussion ~ ruffed grouse for dinner tonight! |
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 Posted:
Sun Aug 23, 2026 3:00 pm
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Joined: 17 Jan 2014
Posts: 1729
Location: Denver, Colorado
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Got a buddy coming over for dinner tonight with his bride.
He killed a limit of ruffed grouse with me last year up north but he hasn't been able to use them "properly" just yet (his wife is a bit persnickety about game) so he's bringing 4 of them down for me to prep for dinner for the 4 of us. I'll likely break them down (they've already been aged, thawed and brined) and carefully bacon wrap the meat for the grill.
Peach caprese and a good chardonnay should start things out but my new "AI" sommelier tells me that a good Gamay Beaujolais would be better with the white wine risotto and the roasted asparagus we're serving with the birds (thank God for Costco!).
That's a new one for me but what the heck, right? Just how bad could that be anyway; if it doesn't work out I have several other options.
These are dyed-in-the-wool Wisconsin folks as well so... a few Old Fashioneds (the Korbel brandy variant for them, bourbon & rye for my bride and I) will likely be served pre-dinner as well.
Hunters and fishermen do set better tables btw. |
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'Tis better to burn out than it is to rust...... |
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| Posted:
Sun Aug 23, 2026 8:09 pm
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Joined: 17 Mar 2007
Posts: 249
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| Sounds fantastic. I’m a Korbel fan as well, for my Old Fashioned’s. Don’t drink much anymore, but, back in the day… |
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| Posted:
Sun Aug 23, 2026 10:35 pm
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Member
Joined: 06 Oct 2007
Posts: 2564
Location: West MI
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| Drooling.... |
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Sorry, I'm a Duck Hunter so shouldn't be held strictly responsible for my actions between Oct 1st and ice up. |
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| Posted:
Mon Aug 24, 2026 10:32 am
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Joined: 08 May 2018
Posts: 273
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| I love risotto and make it many different ways enjoy your wonderful dinner. |
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Mon Aug 24, 2026 1:47 pm
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Joined: 17 Mar 2017
Posts: 3310
Location: Endless Mountains of Pa
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Lloyd3,
Sounds like a terrific Grouse Dinner, a little fancy for my tastes, us back woods Pa people have some serious Grouse dinners, with great wine, I will pass on the asparagus however, substitute parsnips and a good baked potato and some great Bourbon as an after dinner drink, or maybe some Irish Mist.
all the best,
Pine Creek/Dave
L.C. Smith/Westley Richards Man |
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"L.C. Smith America's Best" - John Houchins
Pine Creek Grouse Dog Trainers |
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| Posted:
Tue Aug 25, 2026 7:50 am
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Joined: 17 Jan 2014
Posts: 1729
Location: Denver, Colorado
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| It's all good Dave. |
_________________
'Tis better to burn out than it is to rust...... |
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| Posted:
Tue Aug 25, 2026 8:13 pm
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Joined: 09 Aug 2007
Posts: 552
Location: WI
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Sounds amazing! A long time ago I heard of a grouse recipe called "grouse in tea" which was apparently the most amazing thing anyone had ever experienced grouse, but sadly the man who knew the recipe kept it a secret died of a sudden heart attack and the recipe was lost with him. A shame, really.
I like to prepare my grouse one of two ways - either simply fried at low temps in butter with a little S&P, or alternately dipped in an egg and Italian dressing wash, then breaded with Italian seasoned bread crumbs, and fried gently in EVOO. Tender and delightful, both ways!
The first method is excellent with eggs for breakfast, if I say so myself  |
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