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nostr:nprofile1qqsvlxe2zd56fnv3xf3ekyaw8ysq6upsgvte4q2wseywnef5pym7asgpr4mhxue69uhkummnw3ez6er9wch8wetvd3hhyer9wghxuet5qydhwumn8ghj7en9v4j8xtnwdaehgu3wvfskuep0w3hku7g0rsk84 nostr:nprofile1qqsvna8ks3ljerrkje8r0gkzdukn59fln488yv09wpwgj54kx3wzj2spp4mhxue69uhkummn9ekx7mqpzfmhxue69uhk7enxvd5xz6tw9ec82csrslheq any tips?

Do you have a crockpot, slow cooker or Instapot? Grok has some great stew recipes for partridge. Sticktoyourribs kinda food.

I don’t have a ton of experience cooking partridge or quail. I’ve only ever cooked them over an open flame or cubed up in a stew. All I’ve heard is that marinating and slow cooking them will make it not so tough. The one I shot with a slingshot and cooked on a stick over a fire when I got up to the lake I was hiking to almost broke my teeth off lol. It tasted great and was juicy but it was very tough. You should check out a result on MapleAI or GPT.

Slow cook, shred, and use for tacos. I’ve also deep fried and made Nashville hot chicken sammies, but using pheasant is usually more suitable for that than grouse and partridge.

Big fan of the slow cooker for birds…. Wouldn’t change much of the seasonings you used , we use a spoon full of bouillon whisked with water to add as a broth to the slow cooker … helps soften it up and keeps it moist

I do have those. & thank you I’ll be sure to check Grok’s profile out.

Thanks! I’m looking for more of a human tried and tested recipes. I’ve grabbed recipes off the net before that weren’t so great. I would prefer to have something turn out amazing of course. ☺️ I’m glad your teeth stayed in tact during that cooking experience lol

Ohhh tacos sounds like a fun spin on partridge! Thanks for the suggestion. ☺️

Thank you!! I was contemplating adding some broth to the pan or marinating ahead of time. I had picked up that bouillon a time ago however couldn’t use it as it has soy protein and I have a severe allergy to soy. It also has corn syrup which is a no go in my books. However Kettle & Fire make amazing broths that you can get here in Canada. I encourage you to try their broths. I will try the crockpot method though with some broth next time. ☺️

I use ruffed grouse as i would chicken breast. Its a bit firmer than typical chicken breast 💪. If you try open air cooking like bbqing, you should brine it before at least a few hours.

Good idea!! BBQing is my jam. Any suggestions as to what to use for a brine?

I just go with salty water, add crushed garlic. Sprinkle your fav chicken seasoning before it hits the grill.

So more of a marinade with the salty water? I usually dry brine my steaks. I’m not one to eat chicken very often let alone cook it. Red meat is my go to.

The brine just soaks up into the meat. So when you cook on the bbq you can cook it long and slow without it drying out. Marinade could go in the brine but yoou could also brush the marinade as you bbq. Also pat dry the before putting on the bbq

Okay thanks so much! I’ll be sure to give this method a go! ☺️