October 2011 Hunting Trip

Another fall hunting trip is in the books.  My brother and I along with two other buddies roughed it in the Chequamegon National Forest couple of weekends back.  A little grouse, woodcock, and duck hunting and some rustic camp cookery.  Fortunately we brought plenty of food because there were no ducks and we didn't shoot many grouse.  We did however get 2 woodcocks and 1 grouse.  So Saturday afternoon I whipped up a appetizer to throw on the grill.  And it also happened to coincide with cocktail hour, go figure. Here is the recipe.

Bacon Wrapped Grouse and Woodcock

Ingredients

·        2 Boneless, skinless Grouse Breasts

·        4 Boneless, skinless Woodcock Breasts

·        ¼ cup Kosher Salt

·        ¼ cup sugar

·        1 cup of hot water

·        1 can of Point Beer

·        1 Tbs Black Pepper

·        2 Cloves of Garlic, smashed

·        1 Tbs Italian Herb Seasoning

·        Thick Cut Bacon

Mix salt and sugar with the hot water. Add the pepper, garlic, and Italian seasoning to the brine liquid.  When salt has dissolved, add half of the beer to the brine and drink the rest. Cut the breast halves into 1-½ inch pieces and place into zip top bag containing the brine.  Place in fridge or cooler for about an hour.

Drain liquid and discard; wrap each piece with a half strip of bacon.  There should be enough bacon to go around the breast pieces twice.  Secure with a wooden toothpick.  If you don’t have toothpicks you could whittle some out of a chunk of wood or use wooden matchsticks with the tips cut off.  Whatever works?

Place the bacon wrapped breasts chunks on a grill.  Grill them slowly, about 20 minutes or until bacon is crispy. For extra flavor, drop the grill grate into the fire so you coat the pieces with ash.  You know who you are.