Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.
- 4 ruffed grouse breasts (skinless, boneless)
- 3 sprigs fresh thyme
- 1/2 cup olive oil
- 1/2 cup white wine
- Salt and black pepper to taste
- 1 red onion, cut into ¾-inch cubes
- 16 grape tomatoes, whole
- 16 brown mushrooms, whole
- Canola oil
- Cut grouse breasts into ¾-inch cubes and place in a zip-lock bag with thyme, olive oil, wine, salt and pepper. Marinate in refrigerator for 30 minutes.
- Remove grouse from bag and thread onto skewers, alternating with onion cubes, tomatoes and mushrooms. Brush kebabs with canola oil and grill until grouse is cooked through.
- Serve with fragrant basmati rice and carrot rounds.
- Tip: If you use wooden skewers, first soak them in water for 15 minutes to help prevent them from splintering or burning. Whether you use stainless steel or wooden skewers, coat them in cooking oil before threading on the grouse and vegetables so the food will easily slide off after grilling. Also coat the grill with cooking oil so the kebabs don’t stick.
- For the glass: For this tasty light meal, fill your glass with a full-bodied beer or a heavy Chardonnay.
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