Grouse Hunting Info - Ruffed Grouse Hunting Tips

Grouse Main-Dish Salad

4 grouse breasts
1 tbsp butter
1 cup wild rice
1 cup green onion
1 cup seedless grapes
1/4 cup pecans
1 tbsp orange rind
1 cup orange juice
1/3 cup wine vinegar
1/4 tsp salt
1/8 tsp pepper
leaf lettuce

Skin and bone grouse breasts. Brown with butter over medium-high heat. Put in greased baking dish and bake at 450 degrees for 20 minutes or until done. Let cool and cut grouse into strips or cubes. Cook wild rice according to package directions. ( Northern Wisconsin native wild rice is excellent if you can get it) Slice green onions, chop pecans, grate orange rind and halve grapes. Combine grouse, cooked wild rice, onions, grapes and pecans in large bowl. Mix well. Combine orange rind, orange juice, vinegar, salt and pepper, stirring well. Pour orange mixture over grouse mixture and toss well. Serve on a plate lined with leaf lettuce at room temperature.

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