Montana Woods N Water August 2016 Print Edition | Page 27

RECIPE

Bacon Bird By Raf Viniard
With Grouse season opening 1 September Grouse is on the menu. Get those kids out and let them
enjoy a day out grouse hunting with you...they make great retrievers. This recipe is great for older
tougher birds as well.
Ingredients:
1 Cup of chicken stock per grouse
2 Tablespoon melted butter per grouse
1 Teaspoon of thyme per grouse
Salt and pepper
4-6 six slices of thin cut smoked bacon per grouse
Directions:
Pre-heat your oven to 350 degrees.
Bring the chicken stock to a boil. Next turn it down to low and gently lower the bird(s) into the stock.
After about 10 minutes pull them out and let them cool enough you can handle it.
Gently fry your bacon in a cast iron skillet leaving bacon grease in skillet when done. Do not overcook
the bacon you want it to be flexible and almost done.
Brush your grouse with melted butter, season well with salt and pepper, and sprinkle your thyme into
the body cavity.
Next wrap the grouse in bacon and secure with wooden toothpicks. Place them in a cast iron skillet and
place in the pre-heated oven for 10-12 minutes to finish cooking the bacon. Remove from oven and let
them rest for five minutes before carving.

Adrian Nass holding a limit
of Grouse from 2015.
Photo by Raf Viniard

Grab some fresh collard/turnip greens and drizzle a little of the drippings on the greens for a meal fit for a king or queen.

Click Here For Virtual Tour

25