My darling, dashingly handsome, dear husband took down 6 grouse with 5 shots. Chalk it up to quirky hunting mathematics. Of course, only 2 grouse end up in my stew pot and the other 4 are being enjoyed by his grandma and other relatives. Not only is he a great shot, he's a generous hunter. Which according to elders, is the only sort of hunter one should be.
We dined on one of the grouse last night. I just seared the breasts and roasted the rest. It was crispy skin heaven :)
The second one is marinating in balsamic vineger, mustard, olive oil and garlic, which is also my salad dressing recipe. I love multi-tasking condiments.
Now that we're in freeze-up season up here and all of our supplies are having to be flown in, fresh lemons are a bit pricey so I'm experimenting with more vinegar-based marinades.
A marinade's job is two-fold. First it is to season your food. Secondly, it's to help break down the meat and tenderize it. Acidic ingredients like lemon or lime juice, wine and vinegar are good for this. There are also foods with natural enzymes that help break down muscle fibers. Theses include pineapple, papaya and kiwi fruit.
There's even a website dedicated to marinades. How awesome is that?
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