Easy Grouse Recipes

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NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)



Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories     Meat and Poultry Recipes     Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
  • Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
  • Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

EASY GROUSE



Easy Grouse image

Here's and oldie but goodie I found in my recipe book. Don't know where I got it but I've made it several times and have enjoyed it. This was the way my son fixed his when he got his very first grouse.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 grouse, cut into serving pieces
1/2 cup flour
1/2 cup salt
3/4 teaspoon sugar
1/4 teaspoon allspice
3/4 teaspoon garlic
1/8 teaspoon paprika
2 tablespoons margarine

Steps:

  • Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
  • Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
  • Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.

Nutrition Facts : Calories 447.7, Fat 23.4, SaturatedFat 4.1, Sodium 56854.7, Carbohydrate 52.3, Fiber 1.9, Sugar 3.4, Protein 6.9

PAN FRIED GROUSE



PAN FRIED GROUSE image

Categories     Game     Poultry     Fry

Yield 4 people

Number Of Ingredients 8

2 large or 4 small grouse, cut in quarters
5 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup dry sherry
2 Tablespoons flour
1/2 cup evaporated milk
other items to taste (chopped green onion, mushrooms, capers, etc.)

Steps:

  • Sprinkle grouse quarters with salt and pepper. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes). Reduce heat. Add 1/4 cup cooking sherry. Cover and cook an additional 10 minutes. Remove grouse pieces to a covered dish and keep warm. Decant half the fluid in the pan. Increase heat. Add flour, scraping to blend and brown Add 1/4 cup cooking sherry and other items to taste (or just the sherry) Add, while stirring, water and evaporated milk to gain desired consistency. Serve grouse pieces with the gravy over the top.

ROAST GROUSE WITH RED WINE GRAVY



Roast grouse with red wine gravy image

There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

100g goose fat or duck fat
2 whole grouse , feathers and guts removed (ask your butcher to do this for you)
300ml red wine
1 garlic clove , smashed
1 rosemary sprig
300ml good-quality chicken stock
½ tbsp redcurrant jelly
bread sauce and green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
  • Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
  • Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
  • Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

Nutrition Facts : Calories 534 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium

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