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Skewered Grouse Poppers

Skewered Grouse Poppers

Skewered Grouse Poppers

STORY BY
PHOTOGRAPHY BY

Skewered Grouse Poppers

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe and commentary by Joanne Linehan from the article “Peaches in the Summertime, Apples in the Fall” from the June-July 2022 issue. 

“Lion poppers, spruce grouse, venison shanks…I always try to feed our guests something they haven’t had before. I won’t shoot an animal if we don’t need the meat, but we usually need the meat. I love to serve game.”

INGREDIENTS

  • Grouse breasts, bite-sized cubes
  • Jalapeño peppers, thinly sliced strips
  • Sliced prosciutto
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

TO PREPARE

    1. Wrap each grouse cube with a jalapeño slice in prosciutto and slide
      onto skewers.
       

    2. Baste with a mixture of olive oil, balsamic vinegar, salt, and pepper. 

    3. Grill over medium-high heat, turning every 2 minutes until each side is browned, careful not to overcook.

    4. Baste once again and move to a platter. Serve.

Skewered Grouse Poppers This article is published in the issue.
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Skewered Grouse Poppers

Recipe and commentary by Joanne Linehan from the article “Peaches in the Summertime, Apples in the Fall” from the June-July 2022 issue. 

“Lion poppers, spruce grouse, venison shanks…I always try to feed our guests something they haven’t had before. I won’t shoot an animal if we don’t need the meat, but we usually need the meat. I love to serve game.”

INGREDIENTS

  • Grouse breasts, bite-sized cubes
  • Jalapeño peppers, thinly sliced strips
  • Sliced prosciutto
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

TO PREPARE

    1. Wrap each grouse cube with a jalapeño slice in prosciutto and slide
      onto skewers.
       

    2. Baste with a mixture of olive oil, balsamic vinegar, salt, and pepper. 

    3. Grill over medium-high heat, turning every 2 minutes until each side is browned, careful not to overcook.

    4. Baste once again and move to a platter. Serve.

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