Sandra's Grouse Fingers 3 grouse breasts and legs ½ cup flour (approx.) Wash, bone and cut grouse into finger length strips. Coat each strip in flour 2 eggs 2 tbsp. water 1 tbsp. soya sauce Pinch of salt, pepper and onion powder 1 ½ cup bread crumbs (approx.) Vegetable oil for deep frying Mix eggs, water, soya sauce, salt, pepper and onion powder together. Dip floured grouse strips into mixture, then coat in fine bread crumbs. Deep fry strips in vegetable oil until golden brown. Honey Mustard Sauce (for Sandra's Grouse Fingers) ½ cup Mayonnaise (mayonnaise not Miracle Whip) 2 tbsp. liquid honey 1 tsp. mustard Mix mayonnaise, honey and mustard. Amounts can be varied depending on tastes Field Dressing Tip: Dress grouse when first shot by stepping on wings, breast up, wings out, head at the top, take hold of the feet and steadily pull towards you. The grouse will separate, leaving you holding the feet, legs and entrails. On the ground remain the exposed breast, heart and liver attached to the wings. Remove the legs if it's a fair size grouse, you may get a few finger strips after you remove all the sinew. At least one wing must be left on for identification until you reach home. Happy grouse hunting! Return to Recipe Page
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