Roast Grouse With Wild Rice Recipes
ROAST GROUSE WITH WILD RICE
Make and share this Roast Grouse with Wild Rice recipe from Food.com.
Provided by Iowahorse
Categories Poultry
Time 3h25m
Yield 2 grouse
Number Of Ingredients 14
Steps:
- Rub grouse inside and out with salt.
- Combine onions, mushrooms, consomme, oregano, and wild rice.
- Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking.
- When rice is tender, season to taste with salt.
- Stuff grouse with rice.
- Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down.
- Roast in a preheated 350 F.
- oven for 30 minutes.
- Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours.
- Remove grouse to a platter and keep warm.
- Strain pan juices into a saucepan.
- Stir in soup, cream, and wine.
- Simmer, stirring, until sauce bubbles.
- Spoon sauce over grouse.
- Garnish with additional cooked wild rice.
Nutrition Facts : Calories 636.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 19.8, Sodium 1800.6, Carbohydrate 99.5, Fiber 9.8, Sugar 18.9, Protein 23.7
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
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- Simmer 1 cup wild rice in the grouse or chicken broth until tender, anywhere from 20 minutes to 50 minutes depending on whether you have real, parched wild rice or the cultivated variety. When the rice is done, drain and set aside in a covered bowl.
- Grind the remaining wild rice in a spice grinder into a powder; there will still be some larger bits, and this is OK. It adds some texture. Mix this with the rye flour and dredge the grouse breasts in it.
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- Preheat oven to 450°F. Remove grouse from the fridge and pat dry. Let stand at room temperature for 30 minutes while the oven is heating. Halve the lemon and stick each half into the grouse. Smear butter all over the grouse, including a small knob in the cavity and under the neck where the crop once was. Use more than you think you need, at least a tablespoon per grouse, preferably two.
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- Bring the grouse breasts to a simmer with the stock and wild onion leaves, season lightly, and cook for 1.5 hours or until the meat can be pulled with a fork. Cool the breasts in the liquid and reserve.
- Pour the wild rice into the cooking liquid, you should have about 4.5 cups left add the vegetables. Bring the stock, wild rice, celery and onions or shallots to a boil, then turn the heat down to low, cover, and cook for 20-25 minutes, or until the wild rice is tender but not over cooked.
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