Grouse Parmesan with Roasted Spaghetti Squash

Living with two vehicles, one single garage, and a narrow driveway, the first one out of the house in the morning drives whichever car happens to be at the end of the driveway. This morning, I took Kent's ol' Tacoma. I like driving the pick-up, but this morning I had to laugh at how I could definitely tell from the pick-up interior that hunting season has begun.

Exhibit A: an empty box of Fiocchi ammo sitting on the floorboards

Exhibit B: miscellanous candy bar wrappers and plastic drink bottles, aka "road food"

Exhibit C: extra fleece jackets, orange hats, and an extra roll of tp sitting in the back seat

Yes, hunting season has begun.

The past couple weeks has been grouse and partridge season, more commonly called "upland." Pheasant also falls in the upland hunting group, and unlike deer hunting with the camo attire, you can see an upland hunter (and his dog) from a mile away from their blaze orange gear.

Geez, the things you don't learn being married to a hunter.

This is a sharp-tailed grouse. Cute li'l bugger, isn't it?

As a non-hunter, I don't usually see the bird itself. Instead, this is how I typically see grouse - a bowl of grouse breast soaking in my fridge. Perhaps 24 hours ago, these birds were still flying in the prairie, but now they're destined for my hot cast-iron skillet.


Grouse Parmesan with Roasted Spaghetti Squash
Parm recipe adapted from Fine Cooking magazine (a chicken version in the mag, of course). And the spaghetti squash - I'd be drowning in gourds if I didn't cook up a couple.

1/2 cup all-purpose flour
Freshly ground black pepper
2 large eggs
1-1/2 cups panko breadcrumbs (I ran out of panko and used fresh breadcrumbs for half of them - worked fine, although panko gives you a crispier coating)
8 grouse breasts
Kosher salt
5 Tbs. olive oil
1/4 cup freshly grated Parmesan cheese
1 c. shredded mozzerella
1 small yellow onion, chopped
2 medium cloves garlic, finely chopped
3 large tomatoes, chopped (or one 14.5-oz. can crushed tomatoes)
1/4 cup packed fresh basil, chopped

Position two racks around the center of the oven and heat the oven to 400°F. Cut squash lengthwise, scoops out seeds and discard, and place squash cut side down on large baking sheet. Roast until softened in oven, about 30-40 mins.

Meanwhile, line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray for the grouse.

Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the grouse with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.

Heat 2 Tbs. of the oil in a 12-inch cast iron skillet over medium heat. Working in two batches, cook the grouse, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the grouse to the prepared baking sheet. Sprinkle with Parm and then the mozzarella. Bake until the cheese is melted and grouse is cooked through, 5 to 7 minutes.

Meanwhile, pour remaining 1 Tbs. oil in pan and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper.

Remove squash from oven and scrape flesh out of skins with a fork into serving dish. Add a pat of butter (optional). Serve the tomato sauce over the grouse and squash.