InstantForum.NET v4.1.3Mossy Oak Forumhttp://www.mossyoak.com/forum/noreply@mossyoakobsession.comSat, 11 Feb 2012 19:44:18 GMT20http://www.mossyoak.com/forum/Topic48146-20-1.aspxPluck a nice grouse, leave all the skin on it.<br><br>Soak it in a pan of salt water in the refrigerator for about a day.<br><br>Make some stuffing just like you would if you were stuffing a turkey.<br><br>Put the stuffing inside of the grouse and stitch it up.<br><br>Put some cooking oil in the bottom of the roaster or Dutch oven, it is important to have a heavy lid on it that can seal in the moisture, - about a 1/16 of a cup of oil will do, along with some good spring water - about a quart will do. A large onion of two split into quarters and sprinkle some salt and or some poultry seasoning on the outside of the bird and put it into a pre heated oven set at 375* for 2 hours.<br><br>Rotate the bird at least once after one hour and again in a half a hour so that both sides cooks evenly.<br><br>Take it out of the oven and let it sit for 10 to 15 minutes and then open the lid and serve.Fri, 05 Mar 2010 20:55:36 GMTjb1buckmasterhttp://www.mossyoak.com/forum/Topic48146-20-1.aspxBreast um. Slice each side so it about a half inch thick. Roll in Krustez bake and fry mix. Fry in olive oil. It don't get any better....Wed, 12 Aug 2009 09:58:22 GMTBlueDuckhttp://www.mossyoak.com/forum/Topic48146-20-1.aspxWhat are some good grouse recipes?Tue, 13 Jan 2009 17:17:52 GMTbowhunter07