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Grouse Poppers
Our thanks to John Burgess for this recipe.
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2 ruffed grouse breasts
~ 12 large jalapeno peppers, halved and de-seeded
~ 1/2 bottle Worcestershire sauce
~ 1/4 cup soy sauce
~ 1/2 cup brown sugar
~ 2 – 3 cloves garlic, minced
~ crushed red pepper
~ your favorite beer batter mix
~ beer for beer batter and for drinking
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Place grouse breasts between two sheets of wax paper and pound flat with meat mallet.
Cut breasts into thin strips.
In a bowl mix the Worcestershire sauce, soy sauce, garlic and pepper to taste.
Place meat in a ziplock bag and pour in the marinade. Seal and refrigerate several hours or overnight.
Remove meat from marinade and drain. Mix batter per instructions.
Heat some oil, enough for deep frying to 375 degrees.
Stuff the pepper halves with the meat then dip into batter. Add to the hot oil.
Cook until golden brown. Drain on paper towels.
Serve and enjoy.
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