by Brad Fenson - Tuesday, October 10, 2017
Grouse, quail, partridge and other game birds are extremely tasty morsels that need to be cooked properly to maintain moisture. Accenting flavors with things that the birds would forage on is natural. Jelly made from wild berries is a fantastic way to add moisture to birds when cooking, and herbs add just enough flavor to make you want to cook more.
A Texas Crutch is often used when cooking venison, where broth is added to a foil vessel to braise or simmer the meat. This recipe uses jelly, to becomes a sweet liquid when heated, adding moisture and flavor to your birds.
• 2 grouse or partridge, whole, skinned or plucked
• 2 heaping Tbsp sour cherry jelly (grape, raspberry, gooseberry, or similar jelly will work)
• 2 Tbsp fresh basil, finely chopped
• 2 Tbsp fresh flat-leaf parsley, finely chopped
• 1 Tbsp fresh dill, finely chopped
• 1 gallon cold water
• ¼ cup coarse salt
• ¼ cup brown sugar
*I often use the Hi Mountain Jerky Gourmet Gamebird Brine. It is easy to use for upland game birds or waterfowl.
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