Birds ‘on the fly’

One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.

Upland wild grouse cacciatore


1 large grouse
3 Tbsp. cooking oil
3 Tbsp. flour
½ cup white onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
1 16-oz. can whole, peeled tomatoes
¾ cup red cooking wine
½ tsp. Italian herbs


Strip the grouse of all of its bones and cut meat into small sections. Heat oil in a large pot, add grouse and brown on all sides. Remove the grouse and add onions, mushrooms and garlic. Cook until onions are soft. Return the grouse to the pot and add the tomatoes, wine and herbs. Cover and simmer for 30 minutes. Uncover and simmer for 15 minutes more.

Serves 4

‘Memory lane’ grouse with orange stuffing

4 lbs. grouse
1 tsp. salt
½ tsp. ground black pepper
1 orange, juiced
1-½ cups stale bread, crumbled
⅓ cup onions, chopped
2 tsp. orange-flavoured liqueur
1 tsp. brandy
¼ tsp. rosemary
¼ tsp. basil
Bacon slices
3 Tbsp. butter, melted


Sprinkle cavities of grouse with salt and pepper. Combine the following in a medium-size mixing bowl: crumbled bread, onions, orange liqueur, brandy, rosemary and basil. Toss and mix well. Spoon stuffing into body of grouse. Tie the legs together with kitchen twine and place grouse on an open rack in a roasting pan. Cover grouse with bacon slices.

Cover with foil and bake at 375℉. for 1 hour. Remove foil and roast for 10 minutes or until bacon is crisp and the meat is tender when pierced with a fork or a sharp knife.

Satisfies 4 hungry upland bird hunters

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