What is your favorite recipe for ruffed grouse? (we call it partridge here but I gather that's not exactly correct)
I've got the breast already cut up and sitting in reconstituted buttermilk to marinate overnight, but looking to hear whatever tips anyone has on cooking them in general even if it wouldn't apply to this cooking session for me.
I'm a novice on this so general cooking tips for grouse or exact recipes are both appreciated.
I found a recipe for fried breaded buttermilk breasts that sounded too good to pass up. https://www.thefield.co.uk/food/cris...ta-salad-39793 I'm just doing the buttermilk meat part not the salad thing.