Spruce Grouse And Pasta For One Recipes

SPRUCE GROUSE WITH BLUEBERRY SAUCE

Spruce Grouse With Blueberry Sauce image

We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com Posted for ZWT II '06

Provided by Cynna

Categories Quail

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

8 partridge breasts (and any other meat you can manage to salvage)
1/4 cup butter
1 large onion, chopped
1/3 cup sugar
1/4 cup red wine vinegar
1 cup blueberries
vegetable oil
salt and pepper

Steps:

In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft.
In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm.
Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.

Nutrition Facts : Calories 202.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.2, Carbohydrate 25.7, Fiber 1.4, Sugar 21.9, Protein 0.7

SPRUCE GROUSE AND PASTA FOR ONE

Spruce Grouse And Pasta For One image

Number Of Ingredients 6

Ingredients

1 spruce grouse, cleaned
1 to 2 tablespoon olive oil
1 to 2 can beer
1 cup pasta
1 to 2 cup water
1/4 cup ranch salad dressing

Steps:

Cut grouse into serving pieces and brown in the olive oil. Pour one can of beer over the grouse, cover, and let simmer for quite a while. If the beer simmers away, check the grouse for doneness by gnawing on a drum stick. If it is still tough, add the other beer and let simmer for a while longer. Add the pasta and water. Cook until the pasta is done. Toss in the ranch dressing and serve.Spiced with More Tall Tales - Fish and Fowl

Nutrition Facts : Nutritional Facts Serves

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