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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
Cajun Grouse and Tomato Sauce

Ingredients
● 2 grouse (breasted)
● 2 tablespoons Cajun seasoning
● 5 tablespoons butter
1/4 cup chopped red Spanish onion
● 1 diced bell pepper
● 1 tablespoon prepared garlic
● 2 tablespoons capers
● 2 tomatoes (quartered)
● 4 green onions (diced)

This recipe is very loosely adapted from one for “Finger-Lickin’ Cajun Chicken” published in the Edmonton Journal. “Cajun” is named after the French-speaking Acadian people of eastern Canada who were deported from Acadia by the British and re-settled in Louisiana where this regional cuisine became popularized. The brand of “Cajun” cuisine is spicy dishes, usually featuring locally available products. There are several different ways to prepare this recipe for Cajun Grouse. They can be grilled on a barbeque for about 10 minutes, baked in an oven at 325 F for 25-30 minutes, or browned in a skillet on a stovetop for 10 minutes.

1. Cut the breasts from the grouse along their keel with a paring knife and wash them under cold tap water, dry with a paper towel. Sprinkle Cajun seasoning (liberally) on both sides of the breasts—press the seasoning into the breasts with your fingers and let the seasoning set up for a while, much as you’d do for a rub.
2. Melt the butter in a skillet, stir in the prepared garlic and onion.
3. Brown the breasts at a medium/low heat in the skillet—cook them for about 10 minutes, turning them over once before transferring them to a serving plate. Cover the breasts with a tent of aluminum foil to retain heat until just before you serve them topped with a tomato sauce (see below).
4. Add the bell pepper and tomatoes to the skillet and simmer for a few minutes until a thick tomato sauce starts to develop.
5. Add the capers, diced green onions, and simmer for a couple more minutes.
6. Spoon the tomato sauce over top of the grouse breasts.

Serve the Cajun Grouse and Tomato Sauce with some mashed potatoes and steamed asparagus stalks sprinkled with some Parmesan cheese, along with a garden salad. Add a couple of tablespoons of butter and several dashes of “half & half cream” to the potatoes as they’re being mashed. Steam the asparagus for about 10 minutes until done. 

For a beer pairing, an India pale ale, which would cut through the spicy seasonings, would be my first choice. For a wine pairing, I’d pick a chilled dry white wine such as a chardonnay, pinot grigio, pinot gris or sauvignon blanc. ■



 
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