North American Outdoorsman
    What's Hot

    Some ‘Roosies’ for the Ladies

    August 23, 2023

    Year-Round Maine Outdoorswoman: Jesika Lucarelli, Great Mountain Guide Service

    August 23, 2023

    Getting High on Alberta Bighorn Sheep

    August 23, 2023
    Facebook Twitter Instagram
    North American OutdoorsmanNorth American Outdoorsman
    • Current Issue
    • Publications
      • North American Outdoorsman
      • North American Deer Hunter
      • North American Bowhunter
      • Crossbow Magazine
    • Authors
    • Partners
    • Newsletter
    Facebook Instagram YouTube
    SUBSCRIBE
    • Hunting
      1. Whitetail
      2. Bowhunting
      3. Big Game
      4. Stories
      5. How to Hunt
      6. Podcasts
      7. View All

      15 Best Late-Season Deer Food Plots

      February 13, 2023

      Offseason Wintertime Whitetail Prep

      December 30, 2022

      Process your own deer

      October 21, 2022

      Spot-and-Stalk Whitetail Hunt with my Dad

      October 14, 2022

      2023 SHOT Show Hunting Gear

      January 17, 2023

      Process your own deer

      October 21, 2022

      Hunting Woodland Caribou: A Newfound Passion

      August 7, 2022

      Bow Birds

      April 1, 2022

      Getting High on Alberta Bighorn Sheep

      August 23, 2023

      Playing the Wind: The Adventures of Abby and Shaundi         

      August 23, 2023

      The Complete Hunter

      August 23, 2023

      Aim Big, Hit Small

      June 21, 2023

      Playing the Wind: The Adventures of Abby and Shaundi         

      August 23, 2023

      Mom’s First Moose: A Family Hunting Adventure

      August 23, 2023

      Where Memories Are Made

      June 3, 2023

      A Boy’s First Goose

      May 12, 2023

      Find a Mentor and Dive Right In

      August 23, 2023

      Traveling With Your Gun Dog

      August 20, 2023

      21 Rookie Coyote Hunting Mistakes to Avoid

      April 9, 2023

      Where to Shoot a Black Bear

      April 8, 2023

      Campfire Stories Podcast | Ep 188 with Montey DeBoer of Hornady

      July 10, 2023

      Some ‘Roosies’ for the Ladies

      August 23, 2023

      Year-Round Maine Outdoorswoman: Jesika Lucarelli, Great Mountain Guide Service

      August 23, 2023

      Getting High on Alberta Bighorn Sheep

      August 23, 2023

      Playing the Wind: The Adventures of Abby and Shaundi         

      August 23, 2023
    • Fishing
      1. All Fishing
      2. Fly Fishing
      3. How to Fish
      4. View All

      Fishing for Dinosaurs: Our Chase for White Sturgeon

      August 13, 2023

      How to Find Summer Steelhead

      June 22, 2023

      Targeting Walleye Throughout the Open-Water Season

      June 20, 2023

      Targeting Early Bull Trout in Alberta

      June 17, 2023

      How to Pick a Fly Box

      March 3, 2023

      Essential Equipment for Fly Fisherman

      December 20, 2022

      Fly Fishing: Backing, Leaders And Tippets – All You Need to Know

      August 9, 2022

      Lake Texoma: Queen of Inland Striper Fisheries

      March 6, 2023

      How to Pick a Fly Box

      March 3, 2023

      How to Make Winter Walleye Bite

      February 15, 2023

      Hooked! My Love of Ice Fishing for Lake Trout

      February 2, 2023

      Fishing for Dinosaurs: Our Chase for White Sturgeon

      August 13, 2023

      How to Find Summer Steelhead

      June 22, 2023

      Targeting Walleye Throughout the Open-Water Season

      June 20, 2023

      Targeting Early Bull Trout in Alberta

      June 17, 2023
    • Gear
      1. Gear Reviews
      2. New Outdoor Gear
      3. View All

      The Best Hunting Boots for Men and Women

      August 22, 2023

      Our Rundown of The Best Guns For Women

      August 13, 2023

      Sightmark Wraith Mini 2 Thermal Riflescope

      July 14, 2023

      Live Free Armory Apollo 11 Pistol

      July 14, 2023

      The Best Hunting Boots for Men and Women

      August 22, 2023

      Garmin’s New Lineup of Outdoor Navigation Devices

      March 15, 2023

      2023 SHOT Show Hunting Gear

      January 17, 2023

      TRUE KNIVES SWIFT EDGE HUNT PROCESSING KIT

      December 27, 2022

      The Best Hunting Boots for Men and Women

      August 22, 2023

      Our Rundown of The Best Guns For Women

      August 13, 2023

      Armed and Responsible: Gun Myths Regarding Women

      August 13, 2023

      Sightmark Wraith Mini 2 Thermal Riflescope

      July 14, 2023
    • Field to Table
      1. #eatwhatyoukill
      2. Recipes
      3. View All

      Venison Tacos on a Pellet Grill

      February 21, 2023

      Goose Recipes: Bacon Benedict with Duck Fat Hollandaise

      February 3, 2023

      Fish Stock – Jeff Benda

      May 26, 2022

      Salisbury Steak – Ky Loop

      May 24, 2022

      Snow Goose Ravioli

      August 13, 2023

      Snow Goose Lasagna

      June 18, 2023

      Goose Recipe: Szechuan Style

      April 16, 2023

      Wild Game Jambalaya Recipe

      April 6, 2023

      Some ‘Roosies’ for the Ladies

      August 23, 2023

      Year-Round Maine Outdoorswoman: Jesika Lucarelli, Great Mountain Guide Service

      August 23, 2023

      Getting High on Alberta Bighorn Sheep

      August 23, 2023

      Playing the Wind: The Adventures of Abby and Shaundi         

      August 23, 2023
    • News
      1. Conservation
      2. Editorial
      3. Press Releases
      4. View All

      The NWTF & USDA Sign $50M Agreement to Fight Wildfire Crisis

      October 28, 2022

      Help the Yelp

      March 25, 2022

      Conservation Hunts For Spring Snow Geese

      February 6, 2022

      Tools and Equipment For Whitetail Habitat Management

      February 3, 2022

      Hooyman Joins Best Outdoor Discounts

      December 6, 2022

      Newly Approved IGFA World Records

      April 19, 2022

      USCCA Congratulates Georgia Governor for Signing Constitutional Carry Bill

      April 15, 2022

      The RCMP’s Secret Long-Gun Registry

      January 31, 2022

      2023 SHOT Show Hunting Gear

      January 17, 2023

      Hooyman Joins Best Outdoor Discounts

      December 6, 2022

      Exclusive Women’s Issue

      October 4, 2022

      Kimber Releases New 1911 RAPIDE, R7 Mako, and Limited-Edition Micro 9

      August 19, 2022

      Armed and Responsible: Sweetheart Grips, Significant Others and Self-Defense

      February 19, 2023

      2023 SHOT Show Hunting Gear

      January 17, 2023

      Hooyman Joins Best Outdoor Discounts

      December 6, 2022

      The NWTF & USDA Sign $50M Agreement to Fight Wildfire Crisis

      October 28, 2022
    • Book a Trip
      • Hunting Trips
      • Fishing Trips
    • Login
    North American Outdoorsman
    Home » All Articles » Grouse Sandwich
    Field to Table

    Grouse Sandwich

    Timothy FowlerBy Timothy FowlerAugust 4, 2022Updated:October 3, 20225 Mins Read
    Facebook Twitter Pinterest LinkedIn Telegram Tumblr Email
    grouse
    A 12-gauge is a perfect all-round shotgun for fall birds.
    Share
    Facebook Twitter LinkedIn Pinterest Email

    Grab Your Axe: Let’s Make a Grouse Sandwich

    To make the best Italian-style grouse sandwich, you have to pay attention to a couple of details in the field to ensure the best end result.

    For ruffed grouse and spruce grouse, home is the boreal forest where we hunt bear, deer and elk. During a day of hunting there, it seems the time rarely passes without spotting at least a grouse or two. Often, we see more.

    I keep a 12-gauge handy in my truck just for grouse, but I’ve learned how to harvest them with my rifle without doing damage to the good bits. (Be sure to check your area hunting regulations about the legality of this.)

    parts
    Keep the legs, gizzards and hears for special braised appetizer.

    There is nothing like an old-school Coleman stove and Lodge cast iron skillet as platforms for making a hot lunch on the tailgate. So, grab your axe––and let’s make a sandwich. (I bet you’ve never heard that statement before!)

    Here are directions to make a mind-blowing, hot, Italian-style grouse sandwich. A hot sandwich is even better when there is a bit of chill in the air. Here, it is worth noting that in a pinch, you don’t have to go through a lot of work; you can just season and sear the grouse breasts and sandwich them between two slices of bread. I make these early in the fall, and the folks around the tailgate or table will tell you it is worth the effort. (P.S.: You don’t need an axe, but it makes such a great story!)

    axe
    Use your axe to make breasts one centimetre thick.

    Tools and Equipment

    • An axe (or a cleaver, meat mallet or heavy-bladed French knife)
    • Cutting board
    • Plastic wrap
    • Cast-iron frying pan (big enough to hold four grouse cutlets)
    • Saucepan (for sauce)
    • Three deep plates for breading and egg wash
    • Coleman stove or another suitable heat source
    breading
    Here is the breading combo set up to go. You can do the two dry parts ahead of time and store in zip lock bags.

    Grouse Sandwich Ingredients

    • 4 boneless, skinless grouse half breasts
    • 4 torpedo-style bread rolls, or sliced baguette
    • 8 slices provolone cheese
    • 2 cups of all-purpose flour
    • 3 tablespoons dry Italian herb blend seasoning
    • 1 egg
    • 1/2 cup milk
    • 2 cups of fine breadcrumbs
    • Salt and freshly ground black pepper
    • Sweet or hot paprika
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/2 cup shredded fresh parmesan cheese
    • 1 26-ounce can of diced Italian tomatoes (or substitute Italian tomato sauce)
    breast-meat
    Separate breast meat from bones. (Keep the bones for stock to make the best value from harvest.)

    Start the Sauce

    • First, get the tomato sauce going by opening the can of tomatoes into a medium-sized saucepan and bringing the sauce to a As soon as the tomatoes begin a rolling boil, turn heat back to a simmer and add 1 tablespoon of the Italian herb blend. Stir every few minutes. (As an alternate, buy ready- made Italian-herbed tomato sauce and heat it in a saucepan.)
    • Simmer the homemade sauce until you need it to top the sandwiches.
    • For the grouse breading, you need three plates, one for each step:

    Plate 1: Season 2 cups of flour to taste with Italian herbs and black pepper. Start with 1 tablespoon of herbs and 1 teaspoon of black pepper.

    Plate 2: Crack an egg into a shallow bowl, beat with a fork until the egg and white are blended, add milk, and beat with a few quick strokes.

    Plate 3: Combine 2 cups of fine breadcrumbs with Italian herb blend and paprika. Start with 1 tablespoon of each. (Use hot paprika if you like a little kick in your sandwich.) Add 1/2 teaspoon of salt and black pepper to taste.

    cook
    I love to hunt and cook what we kill.

    Prepare Cutlets

    • To prepare the cutlets for your grouse sandwich, wash your axe (or another tool) well with soap and water, then
    • Place a cutting board on a solid Put a boned half grouse breast between sheets of plastic wrap on the cutting board and gently pound the breast into a thin even cutlet about 1/4 inch thick. Repeat for each of the grouse breast pieces.
    • Dredge breast pieces in flour, then egg, then breadcrumbs, making sure the grouse is well coated at each step.
    • Heat the cast-iron pan over medium heat, add butter and olive oil and slide the breaded cutlet into the pan. Cook until golden, about six minutes on side one, and four minutes on side two.
    • When grouse cutlets are done, place two slices of provolone on each cutlet, sprinkle with parmesan cheese, and cover with a lid for two minutes to melt the cheese.
    • Meanwhile, cut the torpedo rolls, slide a cooked cutlet onto the bottom half of the bun, and top with tomato sauce and the top half of the bread (If you can toast the buns, do so.)
    • Arrange for a good supply of paper towels—this will get messy.
    sandwich
    The feedback I get is that the sandwich is worth the effort.

     

     

     

    That’s it! Now you can assemble your sandwich with any extra fixings you like.

    Note: it’s well worth keeping the grouse legs. Hunters often focus on the breast meat of upland birds and sometimes the legs get tossed with the wings and feathers. I can tell you that braised grouse legs in a bit of cream and brandy make a tremendous appetizer. (Hearts and gizzards make a great addition to dirty rice, too.) The crew I hunt with keeps a few days’ worth of grouse legs, gizzards and hearts, and we braise these up one evening prior to dinner for a great appetizer.

    You might also enjoy, Party Fowl Grouse

    August 2022 recipes
    Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
    Previous ArticleGauging Success on the Fishing Trip of a Lifetime
    Next Article Outsmarted – for Many Seasons – by “That Darned Old Buck!”
    Timothy Fowler
    • Website

    Timothy Fowler is an award-winning Canadian Journalist-chef, hunter, and fisherman focused on wild food, the tools and processes to acquire game, and the techniques that make it delicious for the table. He is approaching 500 articles published in the Outdoor Media space, including contributing as a columnist to several magazines. Fowler hosts a weekly podcast entitled Elevate Your Game, where he often interviews experts as part of his research. Follow him on Instagram @timothyfowler, where you can find a visual record of his latest travels, hunting adventures, and culinary exploration.

    Related Posts

    Snow Goose Ravioli

    August 13, 2023

    Snow Goose Lasagna

    June 18, 2023

    Goose Recipe: Szechuan Style

    April 16, 2023

    Wild Game Jambalaya Recipe

    April 6, 2023

    Venison Tacos on a Pellet Grill

    February 21, 2023

    Goose Recipes: Bacon Benedict with Duck Fat Hollandaise

    February 3, 2023
    Don't Miss
    Featured

    Some ‘Roosies’ for the Ladies

    August 23, 2023By Scott Haugen8 Mins Read

    We were sitting on an old skid road with a mature stand of Douglas fir…

    Year-Round Maine Outdoorswoman: Jesika Lucarelli, Great Mountain Guide Service

    August 23, 2023

    Getting High on Alberta Bighorn Sheep

    August 23, 2023

    Playing the Wind: The Adventures of Abby and Shaundi         

    August 23, 2023

    Subscribe to Updates

    Be the first to know about new issues, premium industry gear discounts, access to exclusive content, & more!

    Stay In Touch
    • Facebook
    • YouTube
    • Instagram
    about
    NAO is the window into the outside environment for readers pursuing their passions in hunting, fishing, camping, canoeing/kayaking, rock climbing, and all pursuits in the outdoors on the North American continent. We will present stories, tips and techniques to be a better outdoorsman, and be completely at home in the outdoor environment for a day, week, or a lifetime.
    Recent Articles
    • Some ‘Roosies’ for the Ladies
    • Year-Round Maine Outdoorswoman: Jesika Lucarelli, Great Mountain Guide Service
    • Getting High on Alberta Bighorn Sheep
    • Playing the Wind: The Adventures of Abby and Shaundi         
    • Find a Mentor and Dive Right In
    Quick Links
    • Current Issue
    • Authors
    • Partners
    • Advertise With Us
    • About Us
    • Contact Us
    Useful Tools
    • Join Our Newsletter
    • Save On Gear
    • Hunting Resources
    • Where to Hunt
    • Where to Shoot
    • Privacy Policy
    • Terms of Use
    © 2023 Outdoor Specialty Media. Designed by Crossroads Marketing.
    • North American Outdoorsman
    • North American Deer Hunter
    • North American Bowhunter
    • Crossbow Magazine

    Type above and press Enter to search. Press Esc to cancel.