Cleaning and Filleting Grouse Breast
With this technique, you will learn how to open grouse, removing the feathers and skin. You can marinate the meat before roasting or cooking.
This process involves cleaning the blood and removing the organs from the animal. As the skin is extremely soft, you’ll be able to do most of the process by hand, but it's better to have a scissor to help.
Grouse is one of our favorite birds, but the technique can be applied to other wild birds local to your area.
In our restaurant, we like to use old local traditions to create new dishes, with influences from other visiting chefs from all over the world.
Pluck the skin and feathers from 1 grouse until the breast cavity is exposed
Peel the skin off towards the wing ends to expose the bones and muscles
Cut the feathers and skin and remove the breast
Remove any remaining feather or skin with a kitchen towel
Rinse any remaining impurities from the breasts
Cut along the breast plate, sticking the knife as close as possible to the bone, to remove one side of the breast
Cut the breast in half and trim any excess fat
Repeat the process on the other side of the breast plate. The breast grouse is cleaned and fileted
Yield 2 fillets