Your shows are great SRP. I'm new to hunting in Alberta, Canada and your videos have been exactly the resource I was looking for. They have helped me out immensely this season. Thank you.
You need a wild game field to fork cooking show Scott. Don't know if you're too busy but your narrative and instructions are entertaining and clear . I'd watch from across the pond in Canada.
Greeting from Canada, eh! Just cooked some grouse for lunch yesterday. Flour, salt, pepper and a fry in some rendered bear grease. Simple, and I'm sure you would love it as much as I love your videos! Thanks for videos with real ingredients, not packaged crap. People would be much healthier if they ate your food...
Hello Scott. I've been with you since the beginning and knew your success was imminent! Congratulations on your achievements and like the WORLD, love your Butchery and Cookery... I'm from "across the pond" and have always loved you Brits and your dry humour and wit. I'm pretty much willing to try most things once, but wish your ingredients, etc., were more readily available in the US. Your most decadent recipe was the lamb neck God what beautiful looking meat AND fat. But, at least here in North Carolina, pork rules. We're the home of Smithfield Ham. I know you're very busy, but would love to hear from you. Take care and best wishes... LeRoy W. Lee
Scott, I am a hunter in Canada and we regularly shoot grouse. I have tried to pluck them to roast them, but whenever I have the skill comes off so easily, you can't get the feathers off without the skin coming off. What we usually do, and I understand this is the "traditional way to do it in Canada, is to put the bird on the ground on its back, stand on the wings next to the body, grab it bu the feet and gently but firmly put. If you get it right the entire inside of the bird comes out and you are left with a skinless breast to be cooked like you would cook any other poultry. We usually do this very soon after the bird has been shot. I understand that in England the birds are aged before they are prepared? Had the bird you prepared here been aged? If so, under what conditions and for how long? I think this might be a factor in why the skin comes off so easily the way we do it.
honest-food.net/on-hanging-pheasants-2/ this page has a lot of usefull info about hanging a bird and plucking. I also grew up with the stand and pull method of cleaning a grouse, so I know where you're coming from.
@@ladyhawk6999 What ( if anything ) do you put in the pot ? I've heard one can melt wax, dip the bird, pull it out and allow the wax to harden. Then breaking the wax and pulling it off will draw the feathers away as well.
Great video! I do enjoy watching you cook wild game! Being a hunter I've tried a couple of your recipes and found them to be great! Keep up the good work!
Love watching you videos I'm from across the pond but I have tried some of your recipes loved the steak sandwich can't get Coleman mustard but found a great substitute
Terrific Scott, I have Grouse on some of my permissions but no organised shoots are held there. I manage to get a couple each season and they are terrific. A great video mate, thanks for your time and effort once again. ATB Geoff.
Great Job Scott. Love the traditional, and the old school. If we are not careful we will lose these master pieces of history. The millennials have no hart or moral standard.
This looks great! I've never heard of bread sauce before - though I am from the states so maybe that's why :) I would certainly try this! Thanks for sharing, as always!
Thanks for the video Scott. It's a shame you kept asking us to excuse your presentation, that looked great. I live in shooting country in Scotland so I'm going to make a point of sourcing some this year. I'll do them this exact way too, you did them the same way as in my Scottish cookery books from Edwardian times. the only difference is I'll do what one old book said and wrap them generously in bacon, with about an ounce of bacon fat inside as stuffing. Maybe even a sprig of heather from the hill. Serve it with skirlie (fried pinhead oatmeal + onions). It's a shame all the birds I've seen online are so young mind, I have about a hundred recipes for soup using old birds and carcasses.
I live in Newark, NJ. 20 mins from NYC. I am fortunate to live in a very Hispanic part of town where people are used to live poultry (cockfights and ducks) I'm about to buy a live duck. It will be buttered for me. I do not think I could deal with cleaning it, let alone killing it. I will get two breasts ( to pan fry) two thighs and two legs (to comfit in the breast fat) the back, neck and any left over fat becomes broth. The two breasts, sauteed and sliced to plate, with roasted or twice baked potatoes will serve six. Thanks for the vids. They are a source of unending pleasure from Europe(until Brexit)
These birds are only found in Britain on heather moorland, we have the greatest percentage of heather moorland in the world, the birds fly so fast that sometimes they look like a blur. They taste superb, no wonder that people come here from all over the world to shoot these ! I have removed my comment re Brexit as this is not a political channel and I don't want to ruin any of Scott's hard work.
"Real food for real people." I'm going to steal that for my future restaurant. Great video, Scott. I've never heard of Grouse, so probably not a bird that we have in the US, looks good, though
Very happy to see you continuing with game; most people in US know very little because "wild game " is illegal to sell, and most hunters don't share the meat- hard to make people appreciate such delicacy when it's not readily available. Please keep them coming! Cheers 🍻
Great as always Sir! Was looking for a new recipe for Grouse for thanksgiving this year, and I've now found it! I believe you left out the conversion for gas mark 9 (9:46 time stamp).
Scott, everything you do turns our so perfectly!! I'm wondering if you've ever started out making an episode but never posted it due to a mishap? Love your show, you're the best!
Fantastic classic dish Scott. Mother used to plate her Grouse with red currant jelly and bread sauce, man that was a treat. The strong smell of the Grouse grilling is unmistakable, reminded me of dried Oak as a child. What does a Grouse shoot go for these days Scott? a full day in Scotland was 2K per day, that was in the late Nineties, i bet it's a lot more now but well worth it if you have the spare funds. Well done mate, Keith would be proud!. Cheers Moose.
Love the show scott keep up the great work! Question for you though? Grouse being part of the poultry family do you have to worry about the same bacteria as chicken when it comes to serving it medium rare? Cheers mate!
hey Scott, I'm just a new hunter here in Finland. Got a few water ducks this season already. I was figuring out with the feathers and came to think: why I don't buy one of those bagless vacuum cleaners. Someone said use water, maybe it was you actually :D but it was still a mess in my opinion. What do you think about getting a bagless vacuum? just ditch the can in trash after plucking ?
Using hot water to scald them is better, soak the bird in warm water first then when the bird is soaking wet underneath scald 155f for 30/45sec stirring constantly til the skin comes off the legs.
so umm back 30 years I had a watch like that ! Went to watch a football game, my parents got pissed cos I got to drunk and somewhere along the road my watch was left behind ,, So umm Scott? where u get it from ey ?? :D hehehe Nice birds.
Another cracking recipe, Scott. Also stop diss'ing yourself, many an untrained "chef" has graced the tv screen, Simon Rimmer, Ainsley Harriott. Rick Stein and my food hero Keith Floyd to name a few. ;-) Oh! Ana Ana if you want to call me a psycho again feel free... the last six rabbits I shot were done in your name, I muttered Ana Ana as I squeezed the trigger. Don't worry your little head though, they were good clean shots and the horses in the paddock are in less danger of breaking a leg and getting put down now. ATB Rob.
I love that you pluck it instead of being wasteful and lazy. Beautiful dinner!
Your shows are great SRP. I'm new to hunting in Alberta, Canada and your videos have been exactly the resource I was looking for. They have helped me out immensely this season. Thank you.
This was delicious! My kids really liked it too! Thank you for sharing your cultural food with us! From Minnesota, USA.
Lol. I love your "only a little bit" of gravy.
Wow that is one beautiful bird. The colours of the feathers are amazing.
You need a wild game field to fork cooking show Scott. Don't know if you're too busy but your narrative and instructions are entertaining and clear . I'd watch from across the pond in Canada.
U r an amazing cook..
Scott...my friend (possibly my distant cousin) thank you for bringing these traditional dishes to the attention of us
colonials!
Greeting from Canada, eh! Just cooked some grouse for lunch yesterday. Flour, salt, pepper and a fry in some rendered bear grease. Simple, and I'm sure you would love it as much as I love your videos! Thanks for videos with real ingredients, not packaged crap. People would be much healthier if they ate your food...
Excellently executed dish. I can taste thisGrouse. Well done and very enjoyable. Thank you Scott.
LOVE me some grouse. I love that you aren't afraid to cook them medium rare! People tend to overcook these. Another great video, my friend.
That looks real tasty, You Sir are The MAN.
Good job brother, from across the pond!!!
I like your presentations. They are on par with some of the finest cafes that I have eaten in.
Bro says he's not a chef... proceeds to put up a chef quality plate
10 out of 10..❤ You better than some chefs I know.
Very enjoyable, nice to see the dog lurking in the background!
Thanks for sharing, just made this recipe last night and turned out great!!!!
Absolutely perfect game hunter recipe. I would love to try this myself!
Im from the U.S. and that looks amazing. I'm definitely going to try and making that. Thanks scott for the step by step.
Nice trick with the onion!
Hello Scott. I've been with you since the beginning and knew your success was imminent! Congratulations on your achievements and like the WORLD, love your Butchery and Cookery... I'm from "across the pond" and have always loved you Brits and your dry humour and wit. I'm pretty much willing to try most things once, but wish your ingredients, etc., were more readily available in the US. Your most decadent recipe was the lamb neck God what beautiful looking meat AND fat. But, at least here in North Carolina, pork rules. We're the home of Smithfield Ham. I know you're very busy, but would love to hear from you. Take care and best wishes... LeRoy W. Lee
Just made this 😍😍😍 oh myyy, thank you. This was absolutely gorgeoussss
Grouse season begins next week in Vermont. If I get lucky, this is the recipe waiting for Mr. Grouse!
T'is the season ❤. All I can think of is grouse. We spotted 14 going to the caravan lot, not 40 miles away. So I'll be trying this for sure. Cheers!
My favorite channel
Scott, I am a hunter in Canada and we regularly shoot grouse. I have tried to pluck them to roast them, but whenever I have the skill comes off so easily, you can't get the feathers off without the skin coming off. What we usually do, and I understand this is the "traditional way to do it in Canada, is to put the bird on the ground on its back, stand on the wings next to the body, grab it bu the feet and gently but firmly put. If you get it right the entire inside of the bird comes out and you are left with a skinless breast to be cooked like you would cook any other poultry.
We usually do this very soon after the bird has been shot.
I understand that in England the birds are aged before they are prepared? Had the bird you prepared here been aged? If so, under what conditions and for how long? I think this might be a factor in why the skin comes off so easily the way we do it.
honest-food.net/on-hanging-pheasants-2/
this page has a lot of usefull info about hanging a bird and plucking. I also grew up with the stand and pull method of cleaning a grouse, so I know where you're coming from.
I just get a small pot hot and dip them like a chicken....they pluck beautifully!
I want to TRY this recipe!
AlwAys have been told to pluck any bird as soon as they drop. Personally I just breast the birds I hunt but would be nice to try this recipe out
@@ladyhawk6999
What ( if anything ) do you put in the pot ?
I've heard one can melt wax, dip the bird, pull it out and allow the wax to harden.
Then breaking the wax and pulling it off will draw the feathers away as well.
Great video! I do enjoy watching you cook wild game! Being a hunter I've tried a couple of your recipes and found them to be great! Keep up the good work!
great video. very interesting . starving now ......
Dude, you're making me hungry. That gravy as well
I love abit of partridge scotty boy, trouble is there not very big, not much meat but out of all the game birds i think thats the winner.
Love watching you videos I'm from across the pond but I have tried some of your recipes loved the steak sandwich can't get Coleman mustard but found a great substitute
Looks bloody lovely xxxxx
wow must of been about 30 years since i had grouse. great video
Man I would eat that plate of food any day of the week because it looks great. Where I come from it all ends up in the same place, for awhile🤣
Terrific Scott, I have Grouse on some of my permissions but no organised shoots are held there. I manage to get a couple each season and they are terrific. A great video mate, thanks for your time and effort once again. ATB Geoff.
Great Job Scott. Love the traditional, and the old school. If we are not careful we will lose these master pieces of history. The millennials have no hart or moral standard.
Brilliant and good that you're making your own bread sauce. Thats what I will make this weekend. Cheers
This looks great! I've never heard of bread sauce before - though I am from the states so maybe that's why :) I would certainly try this! Thanks for sharing, as always!
Dude... that was great, as always cheers scott.
Thank you Scott, very good video!
Looks great as always. Love your intro ditty too 🎶💃😃
Fantastic video Scott
Thanks for making this, super pumped for this upcoming bird season now. Plenty of kalij pheasant out here in Hawaii
Looking forward to Grouse season this autumn!
I truly love your work. I am such a fan. I want to learn how to butcher myself awesome craft. Keep up the good work!
Great video, will have to try!
will be trying this, looks amazing. thanks for the video mate
Never tried bread sauce! Ingredients say itll be nice tho. Bet its good with any game!
I rarely eat bread sauce, but it's really good with some meat dinners.
I detest the stuff... bland and gloopy... probably one of mankind's worst inventions.
Season it a little more ?
Love your recipes, especially love your Rolex
Good job mate, that looked really great.
looks great
Love the videos, Scott! Great job!
Thanks for the video Scott. It's a shame you kept asking us to excuse your presentation, that looked great. I live in shooting country in Scotland so I'm going to make a point of sourcing some this year. I'll do them this exact way too, you did them the same way as in my Scottish cookery books from Edwardian times. the only difference is I'll do what one old book said and wrap them generously in bacon, with about an ounce of bacon fat inside as stuffing. Maybe even a sprig of heather from the hill. Serve it with skirlie (fried pinhead oatmeal + onions). It's a shame all the birds I've seen online are so young mind, I have about a hundred recipes for soup using old birds and carcasses.
Delicious.
I live in Newark, NJ. 20 mins from NYC. I am fortunate to live in a very Hispanic part of town where people are used to live poultry (cockfights and ducks) I'm about to buy a live duck. It will be buttered for me. I do not think I could deal with cleaning it, let alone killing it. I will get two breasts ( to pan fry) two thighs and two legs (to comfit in the breast fat) the back, neck and any left over fat becomes broth. The two breasts, sauteed and sliced to plate, with roasted or twice baked potatoes will serve six. Thanks for the vids. They are a source of unending pleasure from Europe(until Brexit)
These birds are only found in Britain on heather moorland, we have the greatest percentage of heather moorland in the world, the birds fly so fast that sometimes they look like a blur. They taste superb, no wonder that people come here from all over the world to shoot these ! I have removed my comment re Brexit as this is not a political channel and I don't want to ruin any of Scott's hard work.
Its easy to do when you are hungry.
Geoff Pickford We have grouse here in the states as well.
xenteko Uh yea, I made absolutely no mention of Brexit and was talking about grouse...
"Real food for real people." I'm going to steal that for my future restaurant. Great video, Scott. I've never heard of Grouse, so probably not a bird that we have in the US, looks good, though
Never had a grouse. Well unless a bottle of famous grouse counts 😂 Looks good as usual though Scott.
Michael Bradshaw Priceless comment 👍 try the black grouse scotch it's lovely 😊
a quart of famous grouse and a few shots tequila goes down well! haha
he'll yeah it's victorious, so enjoyable
Once again watch and am hungry, lol.
Very happy to see you continuing with game; most people in US know very little because "wild game " is illegal to sell, and most hunters don't share the meat- hard to make people appreciate such delicacy when it's not readily available. Please keep them coming! Cheers 🍻
wow, just wow! :)
delicious!
Great as always Sir! Was looking for a new recipe for Grouse for thanksgiving this year, and I've now found it! I believe you left out the conversion for gas mark 9 (9:46 time stamp).
Looks good Scotty mate- fit for any banquet or feast👍
Greetings from Warwickshire
Yeah baby!
Scott, everything you do turns our so perfectly!! I'm wondering if you've ever started out making an episode but never posted it due to a mishap? Love your show, you're the best!
I'm going to try this recipe using a city pigeon
Looks 👍
Fantastic classic dish Scott. Mother used to plate her Grouse with red currant jelly and bread sauce, man that was a treat. The strong smell of the Grouse grilling is unmistakable, reminded me of dried Oak as a child. What does a Grouse shoot go for these days Scott? a full day in Scotland was 2K per day, that was in the late Nineties, i bet it's a lot more now but well worth it if you have the spare funds. Well done mate, Keith would be proud!. Cheers Moose.
Scott, You might not be a chef, but I would plant my feet under you table every chance I got.I love hanging with the SRP.
Grouses are godly animals
Love the show scott keep up the great work! Question for you though? Grouse being part of the poultry family do you have to worry about the same bacteria as chicken when it comes to serving it medium rare? Cheers mate!
The feet intact is a nice presentation, how did you clean the feet up before cooking?
I can't wait to try this! How did you make the gravy, if I may ask? Thank you!
What a wonderful hobby you have, i've always wanted to hunt ^^, sadly its not remotely possible where i live.
That looks so good! Next time make a cacciatore, it's amazing!
Bravo
I was wondering, do you make your own gravy? If you do, could you do a video on it?
Wow man always making me hungry! Its rock and roll baby!
hey Scott, I'm just a new hunter here in Finland. Got a few water ducks this season already. I was figuring out with the feathers and came to think: why I don't buy one of those bagless vacuum cleaners. Someone said use water, maybe it was you actually :D but it was still a mess in my opinion. What do you think about getting a bagless vacuum? just ditch the can in trash after plucking ?
Using hot water to scald them is better, soak the bird in warm water first then when the bird is soaking wet underneath scald 155f for 30/45sec stirring constantly til the skin comes off the legs.
Who could give this 11 thumbs down, ffs apart from the feet I thought it was bang on.
yeah the feet was weird! dirty little claws!
Damn, I'm hungry.
thx Scott. i'll be giving it a go with an upcoming kill. my wife watched too and wonders what happened to the hearts??? haha
Scott, did you eat the feathers off those feet?
No Doug my friend.
a frickin artist! love it!
What did you do with the hearts? Saw you cooked them and put them up, but never saw you smash them like the livers.
so umm back 30 years I had a watch like that ! Went to watch a football game, my parents got pissed cos I got to drunk and somewhere along the road my watch was left behind ,, So umm Scott? where u get it from ey ?? :D hehehe
Nice birds.
Amazing, I'll give it a try myself! Just out of interest, what did you do with the hearts and can they be used in the recipe?
scott youre a legend, but why the fuck did you leave their socks on? haha those little feet!
looks deliciouse mate. what did you do with the hearts?
Jim, i forgot them mate, must try harder. ATB
Scott Rea What would you have done with them? Turn them to pâté with the liver, or eat them whole on the watercrest?
Very interesting video. Kind of looks like quail, does it taste like that too?
What did you do with the hearts? Thought you were going to make a pate out of it
How'd the feet come out?
Another cracking recipe, Scott. Also stop diss'ing yourself, many an untrained "chef" has graced the tv screen, Simon Rimmer, Ainsley Harriott. Rick Stein and my food hero Keith Floyd to name a few. ;-)
Oh! Ana Ana if you want to call me a psycho again feel free... the last six rabbits I shot were done in your name, I muttered Ana Ana as I squeezed the trigger. Don't worry your little head though, they were good clean shots and the horses in the paddock are in less danger of breaking a leg and getting put down now.
ATB Rob.
Unreal.
👌🏽
What did you do with the heart?
Is there a taste of burnt feathers by leaving the feet on?