A spicy way to cook up some of North America’s tastiest wild white meat
My process for planning a wild game-based meal is simple.
First, I ask myself, “What tasty store-bought meat recipe can I substitute in wild game meat instead?” Second, I apply some basic knowledge of cooking wild game. That’s it!
Let’s take this Buffalo Grouse Sandwich for example. Normally, I make this sandwich using a chicken thigh (seriously good as well), which is quite a bit fattier than a grouse breast. With that in mind, I took extra care in not overcooking the meat. Otherwise, I’d find myself munching on leather.
It’s been my dream for a while now that my recipes will inspire others to step out of their comfort zone and try cooking with more wild game. I hope this honestly delicious sandwich does that for you!
Buffalo Grouse Sandwich
- Frying pan or cast-iron skillet
- Two large bowls
- 1 cup flour
- 2 eggs
- 2 tbsp garlic powder
- 1 1/2 tbsp smoked paprika
- 1 tbsp oregano
- 1 tbsp dried thyme
- 1 tsp cayenne pepper add more depending on spice levels
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup mayo
- 1/4 cup your favorite hot sauce
- 4 grouse breasts
- 4 buns brioche is preferred
- pickles thick cut
- pickled jalapenos
- iceberg lettuce
- canola oil for frying
- Lightly salt and pepper both sides of your grouse meat.
- Prepare your batter by placing the flour, garlic powder, smoked paprika, oregano, dried thyme, cayenne pepper, salt, and pepper in a large bowl and mix thoroughly.
- In another large bowl, crack open your eggs and whisk with a fork until the yolk and whites are essentially blended together (this doesn’t have to be perfect).
- With one hand, place each breast in the egg and coat. From there, using your other dry hand, place a breast in the flour mixture and thoroughly batter. Do this with each breast.
- In a large cast iron skillet (the higher the sides the better) fill to just under half with canola oil. Turn on the element and bring oil to 350F. WARNING: Hot oil is legitimately dangerous so be extremely cautious while frying.
- Once the oil is up to temperature, slowly and carefully lay the breaded grouse into the oil, taking care to lay it into the pan in a motion that is away from your body.
- Fry for 8 minutes, turning the breasts halfway through. Keep an eye on the temperature of the oil as you don’t want it to fall below 300F.
- While the meat is frying, make your buffalo sauce by mixing both the mayo and hot sauce in a small bowl.
- Remove the grouse from the oil and very lightly salt the finished breast. Place on a paper towel-covered plate.
- Now it’s time to put together your sandwich! I like to toast my buns first. From there add the buffalo sauce to both sides of the bun (don’t skimp on the sauce!). Then in this order add toppings to the sandwich, bottom to top: Pickled jalapenos > grouse > thick-cut pickles > lettuce > then add the top bun.
Whether it be through hunting, fishing, foraging, exploring, or cooking wild food, I believe this way of life develops a passion in us that connects us to a deeper understanding of ourselves and the land around us.