Grouse Supreme Recipes
NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)
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
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
SAGE GROUSE SUPREME
Number Of Ingredients 8
Steps:
- Fillet and cut 2 sage grouse into 1-inch cubes. Soak in milk for several hours or overnight. Drain and pat dry. Coat with seasoned flour (to flour add generous amounts of paprika, garlic salt, onion salt, and pepper--flour should have a red tint). Brown in hot oil. Place in Dutch oven.Add sauce ingredients. Cover and cook using 8-10 briquets underneath the Dutch oven and 15-18 briquets on the lid, or in a 350°F oven. For adult birds, which may be tough, plan on cooking about 2 1/2 hours. You'll need to freshen your charcoal for the last hour. Check periodically and add more wine or water if needed. Serve with rice or noodles and a green salad. Serves four. This is a good recipe for old as well as young birds. Pheasant can be substituted for sage grouse.Spiced with More Tall Tales - Fish and Fowl
Nutrition Facts : Nutritional Facts Serves
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