Grilled Grouse Recipe

By TogAdmin Published: April 5, 2013

  • Yield: 1 Servings



  1. Cut the birds in half and wipe the inside with a damp cloth.
  2. Season the birds with salt and pepper and brush well with melted butter.
  3. Cream together unsalted butter, minced parsley, lemon juice, salt and pepper. Put into a sheet of plastic wrap and roll into a tight sausage. Seal the ends and refrigerate. This can be frozen and used at a later date
  4. Place the birds in a buttered grill pan and grill under a very hot grill for about 8 minutes each side, brushing with more butter when necessary.
  5. The birds should not be over-cooked.
  6. Serve with maitre d’hotel butter on top of each half.
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