Whether you have ruffed, spruce, or sharp-tailed grouse, these nuggets turn out predictably crunchy on the outside and moist on the inside. You can bone out the thighs of birds for this recipe as well. With some upland game bird seasons extending to January 15, plan to stock up on birds after trying these!
- 6–8 boneless, skinless grouse breasts
- 2 cups buttermilk
- 4 cups breadcrumbs
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika powder
- 1 tbsp dried parsley
- salt and pepper to taste
- 1 litre canola oil
- Cut the grouse breasts into 1 ½-inch cubes.
- Place the cubes in a bowl and pour enough buttermilk over them to cover. Refrigerate for four hours to marinate.
- Combine breadcrumbs, garlic, onion, smoked paprika, and parsley in a bag or airtight container.
- Drain excess buttermilk off the grouse nuggets. Place 3 or 4 nuggets at a time in the breadcrumbs and shake to coat each nugget.
- Add cooking oil to a 12–14-inch cast iron frying pan, to a depth of about 1 inch. Heat oil to 375°F or medium-high. Gently place each nugget into the oil to fill the pan, but do not overcrowd. Fry about two minutes per side, flipping once, until the nuggets are golden brown.
- If you are cooking multiple batches, add oil to pan as needed.
- Carefully remove nuggets from oil and place on a paper towel-lined tray to absorb excess oil.
- Serve hot with your favourite dipping sauces.