Pan Fried Grouse With Bacon And Sage Recipes

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

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.

PAN FRIED GROUSE WITH BACON AND SAGE

Steps:

• Preheat oven to 350º F.
• Rinse grouse breasts and pat dry with a paper towel. Season with salt, and pepper. Lay a sage leaf over the top of the breast, wrap bacon tightly around each breast, securing with a wooden toothpick or skewer. Secure a sprig of thyme on top of bacon.
• Heat olive oil in a skillet over medium-high heat. Place grouse in skillet and sear bacon wrapped breast, until the outside of the bacon is almost cooked.
• Transfer grouse to baking dish or baking sheet and bake in oven until juices run clear, about 20 to 25 minutes. Serve with sauteed mushrooms.
• For Wild Mushrooms:
• Meanwhile, brush the caps of each mushroom with a mushroom brush or sponge. Trim the stems and slice the mushrooms thickly.
• Heat the olive oil in a large skillet or saucepan. Add the the chopped shallots and sweat for about 5 minutes, or until they are translucent. Add the butter and mushrooms; season with salt and pepper. Cook over medium heat for about 6 to 8 minutes, or until the mushrooms release their juices, stirring frequently. Add the garlic; continue cooking for an additional 2 minutes. Remove from heat; add parsley; check seasoning. Serve.