Or, if you’re my family, you call them ‘ruff-ed’ grouse, or just plain ‘gruss.’ Because life is no fun whatsoever if you don’t massacre the English language.
My parents were here for a week last month, and while they were here my dad and husband went bird hunting. They brought home these 3 beauties (ignore the rigor mortis, please):
Which became dinner the following night. (And notice the dog in the background like ‘HAAAAAYYY, any of that for me!?’)
Pan-Fried Ruffed Grouse
Lard or olive oil
Breast meat from several ruffed grouse, bones removed (double check for lead, if you know what I mean)
Heat a scant 1/4 inch of lard or olive oil (not extra virgin) in a frying pan over medium high heat.
Dredge the grouse in flour. When the fat in the pan is hot, add as much meat as will fit without crowding the pan. Season with salt and pepper.
Cook until browned and cooked through, 2-3 minutes per side for the largest pieces. Smaller pieces will cook a bit faster.