If you don’t have any grouse on hand, give this a try with chicken or any vegetarian options you may choose. Food brings us together so let’s celebrate this connection.
Easy to make, grouse fajitas are often on my menu. I have grouse frozen in water, in my freezer. I just put them in a ziploc, fill it with water until the grouse is submerged, and squeeze out the air. It keeps them from getting freezer burn.
I used 2 small, and one large ruffed grouse;
the breasts and thigh meat all deboned. 2-3 grouse should do.
For the marinade
– 1tsp paprika – 1/2 tsp chipotle chili powder – 1 tsp cumin – 1 tsp black pepper – 1/2 tsp salt – 1& 1/2 – 2 tbsp olive oil – 1 tbsp lime juice – 1 tsp garlic powder
I mixed everything together with the grouse meat and let it sit in the fridge for 1/2 an hour. Then I put the meat, and marinade in a heated skillet to cook. When the grouse was browned, I added a thinly sliced bell pepper and about a 1/4 of a thinly sliced onion. I put a lid on the skillet and when the peppers were tender, it was time to come off the stove, about 30 mins. I served it on a tortilla with my homemade salsa, and avocado slices. It would be great with sour cream and fresh cilantro too, but I didn’t have any on hand.