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.

Pluck the skin and feathers from <quantity>1</quantity> 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

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