Grouse in Mushroom Gravy
Heralded in print by such writers as Burton Spiller and George Bird Evans, the ruffed grouse is a grand game bird and a noble addition to any hunter’s table. Elusive, usually found in difficult cover, and unpredictable as a teenager when in flight, ruffed grouse would never be a common-sense quarry for the meat hunter. Yet the nature of the sport they provide cries out for feasts celebrating success, and a meal featuring a brace of this drummer of the woods is a gustatory delight.
2 grouse, cut into serving-size pieces (legs, thighs, and breast halved)
¼ cup minced onion
1 tablespoon water
2 cans (10 ¾-ounce) of mushroom soup
Place grouse pieces in a casserole dish. Microwave onion and water for 45 seconds and sprinkle atop grouse. Spoon soup evenly over birds. Bake, covered, at 350 degrees for an hour and 15 minutes or until done.
Makes four hearty servings or six moderate ones.
Grilled Pepper Shark
Often treated with disdain by sport fishermen, many species of shark actually provide top-drawer eating. This easy-peasy recipe is quick and works well with any of the sharks popular as food.
4 one-half pound shark fillets
1 onion, sliced
Juice from two lemons
Season the fillets with lemon pepper and cayenne pepper (go light on the latter if you don’t like a lot of “bite” in your food). Line a grill rack with aluminum foil and heat the coals to medium. Place the fillets on the foil and layer with the onion.
Sprinkle the lemon juice atop the fillets as they cook. Grill for five minutes, turn, and continue grilling until done. Makes four hearty servings.
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Cover Image: Thinkstock