Spruce Grouse With Blueberry Sauce Recipes

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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

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

SAUTEED GROUSE WITH PEACH-BALSAMIC SAUCE



Sauteed Grouse with Peach-Balsamic Sauce image

I first tasted this in a restaurant owned by a friend who specializes in game bird dishes and loved it. He graciously gave me this simple but elegant recipe that I've been making for 10 years. This sauce has a mild sweet taste, a beautiful color and tastes delicious with delicate game meats such as grouse, pheasant or quail. Serve with wild rice pilaf and it's perfect for company.

Provided by MommyFromSeattle

Categories     Main Dishes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
2 cloves garlic, sliced
2 (1 pound) grouse, cut into quarters and patted dry
¼ cup dry sherry or white wine
¼ cup chicken stock
2 teaspoons chopped fresh tarragon
¼ cup peach or apricot jam
1 teaspoon balsamic vinegar, or to taste

Steps:

  • Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
  • Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
  • Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 16.8 g, Cholesterol 253.4 mg, Fat 7.4 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 3.7 g, Sodium 332.4 mg, Sugar 9.9 g

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