Best Grouse Recipe Ever Food

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.

ROAST GROUSE WITH RED WINE GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
• Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
• Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
• Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

EASY GROUSE

Steps:

• Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
• Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
• Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.

DUNTREATH ROAST GROUSE

Steps:

• Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees F for 45 minutes.
• Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds.

SMOTHERED PHEASANT OR GROUSE

Steps:

• Skin, wash, and quarter your pheasant or grouse.
• Preheat the oven to 350°F.
• Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
• Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
• Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
• Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
• Bake for 1 hour or until the meat is tender.
• Serve at once.