top of page

Mexican Style Grouse with Cilantro Lime Rice

Although I enjoy cooking, I don't like spending a lot of time doing it. I like quick meals that are easy to make and don't require a ton of special ingredients--especially in the fall when it's hunting season and I'm trying to squeeze in a quick evening hunt.

For this recipe, I used grouse that we had shot the weekend prior, but you could use turkey, venison or any other meat of your choice. Additionally, many of the ingredients are optional and dependent on your specific tastes and how you plan to serve the meat. I served the grouse over the rice and added toppings, but it could be used for tacos, burritos or fajitas as well.

Ingredients and Cooking Time

Rice - 25 minutes

  • 1 box Rice-A-Roni Cilantro Lime rice mix

  • 2 cups water

  • 2 tablespoons butter

Meat - 20 minutes

  • 1 lb. grouse breasts, cleaned and sliced into 1/4" to 1/2" slices

  • Oil for sautéing

  • Cumin

  • Chili powder

  • Garlic powder

  • Hot pepper flakes

Tip: You can substitute pre-packaged taco seasoning for the spices.

Toppings - 20 minutes

  • 1/2 red onion, sliced

  • 1/2 red pepper, sliced

  • Butter for sautéing

  • Chopped garlic

  • Shredded cheddar cheese

  • Sour cream

  • Avocado


Prepare rice according to package directions: combine water, butter, rice and seasoning packet in skillet and heat until boiling. Reduce heat to low and simmer for 25 minutes.

While rice is cooking, you will need to cook both the meat and onions and peppers.

Onions and peppers: In a small skillet, melt butter and add red onions, red peppers and chopped garlic. Sauté on medium heat, and reduce heat to low while meat and rice are still cooking.

Meat: In a large skillet, heat oil over medium-high heat, add grouse meat and spices. I did not measure the spices, so use your preferred amount (or substitute spices with 1 package taco seasoning). Sauté meat until cooked (add a little water for extra liquid), and simmer on low.

As noted above, you can serve this a variety of ways: naked burrito style with meat served over rice and toppings added, or as tacos, burritos or fajitas.

Happy hunting!

Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey and waterfowl. She is a team member at Huntress View and Pro Staff for Browning Trail Cameras. Follow her on Instagram @waddysarah and @arrowridgecreations.

58 views0 comments

Recent Posts

See All
bottom of page