Grouse Kabobs
Posted by todblog on November 19, 2008
November 19, 2008
Here’s a kabob recipe to try after your next successful gamebird hunt. The great thing about kabobs is that you cut up the meat into bite-size pieces and that gives you more surface area to soak up the marinade and also helps you find any stray shot pellets that you might have missed when cleaning the birds. The assorted veggies you skewer along with the meat adds great color and flavor to the mix. It’s also an excellent way to stretch a two-bird sage grouse bag limit into a bigger meal. This is an easy recipe and it’s a real crowd pleaser!
2 pounds of boneless game bird breast and thigh meat
assorted vegetable chunks (broccoli, bell peppers, tomatoes, sweet onions, zucchini, squash, etc.
Marinade:
-1 cup soy sauce
-3/4 cup sugar
-1/8 cup water
-1 inch fresh ginger grated
-2 cloves garlic, crushed
-1 Tbsp sesame oil
Combine all marinade ingredients.
Cut up meat into bite size chunks and soak in marinade for an hour or longer (I usually leave it overnight in the fridge).
Skewer meats and vegetables and cook on barbecue grill or broil in oven until done. Caution: control consumption of kabobs. They are very tasty however, eat slowly and always bite gently on the meat in case any shot pellets escaped detection in the kitchen.
