This is the time of the year where the theme of cleaning out the freezer is common. I’ve seen multiple social media posts pertaining to eating your freezer empty. In the spirit of this, I went searching in our freezer for meats to use up, I found some grouse from the hunting season and I remembered my Grouse Fingers recipe. It’s also a good time to remember you put those Canadian walleye fillets in the bottom of the freezer when you returned from your trip last year 😊

I love the fall time. For me, it’s the harvest season. During covid, I started a garden and also was keen to learn to eat from the land. Moose hunting and bird hunting are must dos for me each fall. There’s something about going out bird hunting. Walking through the bush and harvesting some tasty grouse to cook up fills me with a sense of satisfaction. Being a cook, I love to experiment with different ways to cook wild game. This method was suggested to me and has become my favourite go to grouse fingers recipe.

Ingredients:

Your limit of grouse (it’s 5 for us in our area)

Mustard

Flour

Fish Crisp Roasted Garlic and Butter Fish batter

Method;

Clean your grouse, remove from the bones.

Cut into fingers

Coat the fingers with mustard

Dust with flour

Toss in the fish crisp batter

Shallow fry in vegetable oil until golden brown

Serve with your choice of sauce: honey garlic, sweet thai or plum

Now your grouse fingers are complete!

Disclaimer: it’s hard to stop eating these goodies, fresh out of the pan!