Reviewed: Nov. 26, 2008

I meant to review this sooner but plain forgot! I went on a hunting trip with my male friend and cooked this recipe with the grouse he shot. First of all we took the meat off the bones and "bled" it to get rid of the game-y taste (just soak in salted water overnight in the fridge). When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten." In other words, we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written, and I honestly can't wait to make it again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Elissa

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

I love it! Try this with Chicken breasts!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2007

With apologies to MommyFromSeattle, I only made the sauce and not the grouse, but the sauce is excellent! I have not eaten grouse, but I know this would make a superb complement to pheasant. Since I was not using the sauce to cook grouse, I reduced it till it was syrupy, then drizzled it over risotto cakes from another website. I used apricot preserves, but I can't wait to try it with peach--it was so good!

Was this review helpful? [ YES ]
3 users found this review helpful