How To Cook Grouse. Spatchcocked Grouse & Petit Pois A La Francaise

[@kengriffin8855]

Thanks Scott, followed your recipe with few changes ( substituted spinach for lettuce) and thoroughly enjoyed Northwoods US grouse. Keep up the great work. Love you buddy and have been following from the beginning.

[@BELCAN57]

Never apologize about being "just a cook". I'd much rather eat this in a home environment than a Michelin three star chef's efforts in a stuffy restaurant. Well done Scott!

[@chrissalz]

If this is a cook's work, I'll take it any day over a chef's! I've heard of cookin, not cheffin!

[@watermanone7567]

Excellent video, Very Yummy

[@johnsimpson9753]

Just loved that give it to your rabbit once fully grown get it in the pot

[@melarvie]

Beautiful video!

[@alansteely4638]

Another superb video promoting the UK’s wild game. Well done Scott, and thanks yet again!!!

[@billiebleach7889]

This is a welcome return to the original SRP-videos. I wholeheartedly support every other project you pursue but videos like this one have always been the backbone of the SRP.

[@zillik4u]

Everything you make looks so delicious.

[@ajhabbas3574]

It looks amazing !

[@ghostindamachine]

I am going to make this one! Thank you for the inspiration and guide!

[@joehorton01]

I love the pheasant plate

[@libsead]

Very NIce Scott!!

[@franotoole2702]

Mmmmm hmmm. Dam fine eatin. Cant beat peas, especialy in season. One of my all time favs is fish cakes covered in pettits pois, smothered in top quality tomatoe relish washed down with a few pints of bitter!!!,

[@almontepaolilli4909]

You look like a chef to me. You obviously love the craft of cooking and enjoy eating to top it off.

[@go-wycowboys5018]

Another great recipie Scott, well done chap.

[@darrenfraser5132]

All I see is an artist at work

[@essemsween818]

That bacon looks fabulous, I bet it smells divine in your kitchen. I always thought À La Français was made with Chicken Stock but the Cream looks good too.

[@drewpetrey4668]

What a wonderful video! Can't wait to try it. Also, I was fortunate and grabbed my copy of "Merchant of Venison" today before they were gone. Can't wait to get it!!

[@39LFC]

looks bomb

[@BaFunGool]

Greetings across the pond. Been a hunter over 40 years myself out of NYC. New York State [at one time] had a coyote problem, Grouse and Cotton Tail population was at all time low. Coyote matter under control. Haven't tasted grouse in a long time. Small game season just opened Oct 1st. Tally-Ho and Best Wishes to all.

[@jsmith2028]

Scott, thank you.

[@DirkPlante]

An absolute beauty! I love your passion my friend. All my love from CapeTown.😘

[@patrickirish9427]

Just went up to chapleau, here in northern Ontario, Canada. Little bit north of where I live. Caught a bunch of whitefish and shot 4 grouse, great timing for me to try a new recipe! Cheers from Canada Scott!

[@theguyinmaine]

best wild game butcher/chef on line

[@robinjones6999]

OOO ERR got to try that one - top work Scotty Boy

[@coops9871]

Literally salivating at my screen

[@easygardener8909]

That made me hungry lol

[@boyscoutalchemist]

Literally drooling right now...

[@AquaFurs]

Scotti! Made it adding smashed taters, yum.

[@bro031]

Can I ask is it possible to substitute the cream for coconut cream or something else for people whom are lactose intolerant so they can try this wonderful food?

[@thelairdmc]

Haha, fatten ya rabbit! Love it Mate! Looking forward to my second book arriving!

[@Larryloafer488]

Cracking Scott.

[@remcovanvliet3018]

Awesome video mate! I'll have to try this some time! Also... Please... Not petty! Pti.

[@Jeffy2n]

Scott, question, can you substitute baby spinach for the lettuce in the peas?

[@thegoldennugget59]

Another great video Scott thank you, but I was wondering if you could use spinach instead of the lettuce.

[@skyhawk_4526]

I was wondering the same... I don't see why not.

[@jawuku3885]

I guess you could also use spinach leaves in place of the lettuce. They melt really readily as well.

[@shamirpatel3569]

Not really as cooking a la français require lettuce, peas, chicken stock and bacon. Also spinach with game would too overpowering.

[@vmitchinson]

For people with no gall blatter spinish is deadly.

[@henrygroves5267]

That is a gorgeous plate at the end there. Where is it from?

[@octagon12011]

Then the rabbit bones on the compost heap and the compost on the lettuce bed.

[@filmpjesman1]

It's the circle of life!

[@malcolmporter4771]

Been years since I last ate grouse. I love wild poultry anyways. Grouse, quail, pheasant. Next time you cook one, I want an invite! PS we can expect to see the family pet on the BBQ?

[@CrustyBollox]

Loving the channel, Scott! Are you a Worcester lad?

[@codyperez6582]

an idea would be to put garlic on the skewer aswell or some lime or pickled carrots

[@seamonster936]

Is this the Famous Grouse?

[@gerdjemasze8669]

Tu me donnes faim...

[@billiebleach7889]

“Juicy and tender. Nice and pink” That line is gonna come to mind at a very awkward moment

[@jdstencel6203]

🍻

[@conorsmyth7187]

🤤🤤

[@makelikeatree1696]

A good cook can make chocolate soufflés for a dinner party of four; a chef can plan and direct the preparation of chocolate soufflés for four hundred. They are similar but different skills. Most chefs are also good cooks, but not every good cook is a chef. I myself am a better cook than my brother, who is a classically trained chef in the French tradition. Scott is a helluva fine cook and knows the difference.

[@gurumania1982]

Welcome back Master 👍🏼

[@snipper1ie]

I remember my mother roasting grouse in a dutch oven over a peat fire

[@ShadowPoet]

I've had this exact same dish IN A MICHELIN starred restaurant lol.. but it was pigeon not grouse and the tarragon instead of mint in the sauce (a lot more sauce too!) 😂

[@MarcusSpetim]

Is it famous ?

[@KL005]

SKHERT RHYEAAAAAAAAA

[@labella9291]

I'm thinking that this would be a nice way to cook cornish hens, since where I am, game birds aren't easy to get... Being factitious, unless you're a hunter, they are impossible. It MIGHT be possible to get quail from domestic flocks. But I'm in a major city... So... Innovation where needs must.

[@kayallen7603]

Your shop should be over-run with eager buyers!!! 200C = 400F approx. Not enough bacon, Scott ;).

[@alexcostigan9008]

Elmlea cream 😂😂😂 is money tight?

[@stationhouse5866]

👍👍👍😊

[@KossolaxtheForesworn]

we call these things forest chickens.

[@Ponera86]

Guys any midline thing is s breastbone

[@mrparlanejxtra]

You forgot the wine. It was a French dish.

[@excaliburmcc]

Please Scott use real cream not that artificial processed muck.

[@baldanders]

take your rings off

[@TheSteveF]

Shut your noise, fucker.

[@The_man_himself_67]

My pet rabbit just unsubscribed!

[@robertingram9404]

200C isnt 'really hot'

[@TheScottReaproject]

When the oven only goes up to a maximum of 220°c it is. 200°c converts to 428°f which is hot. I do love a clever comment like this. I'll ask the oven manufacturers to make an oven especially for me.

[@unclejack123]

Scott Rea ....................NOTE: It looks like youtube has added the "unstoppable ad" feature to your video. I believe this is unacceptable for the following reasons ..... All you folks are going to get is viewers leaving because you're wasting an average of three minutes of their time. (plus) the "mute button" still works so the advertiser is losing x2 ..... They have to pay youtube(who pays you) and get no generation of business to offset the cost of making the commercial (that's not being listened to) ......... what's the term? oh ya, "Unintended Consequences"......... good luck with your and you(suck)tubes dwindling numbers. And, while we're at it ..... the fickle finger of fate to "big brother" google also ...... just sayin' ...... ;-p