Northern Ontario Partridge Ruffed Grouse Food
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
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 Pork Recipes
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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- Lighten the Load. Go with a light shotgun in 12-, 16- or 20-gauge, weighing around six or seven pounds. Heavy waterfowling guns will wear out your arms, and they’re too slow getting on target.
- Don’t Choke Up. Cylinder or skeet choke is the way to go. Most shots will be less than 25 yards, and these chokes provide a lethal pattern for grouse out to 30 yards.
- Mind the Roost. Early and late in the day, hunt the edge of spruce or pine woods. Grouse roost in conifers at night, then usually fly down at first light to feed along the edge of the forest.
- Stand on Guard. It takes fast shooting to knock down a grouse in heavy cover, because the bird will be in and out of sight for a couple of seconds. Fast shooting requires you to be at the ready at all times.
- Stay on Edge. Grouse love edge cover. From mid-morning until late afternoon, you’ll find them where forest meets field or swamp or logging road, or wherever mature forest meets new growth.
- Hug the Trees. During winter, grouse stick close to clumps of conifers for warmth and shelter; evergreens break the wind and allow the birds to conserve vital body heat.
- Listen for Clues. Grouse escape by surprising you, but sometimes they give themselves away a few seconds before flushing. When a hunter approaches a covey of young grouse, the birds will scatter and make peeping noises to locate each other before flushing.
- Don’t Waste Time. If you hear a grouse flush and try to look for it before mounting your gun, your chance may be lost. The instant you hear a flush, step toward the sound—making sure it’s safe to shoot in that direction—and bring your gun to your cheek.
- Stop and Wait. In good cover, stop often and stand still for at least 30 seconds. When you’re walking, grouse know the direction you’re headed; if you’re going to pass by within 10 to 15 yards, they may let you do so without flushing.
- Take the Shots. Don’t expect clear shots when you’re grouse hunting. If you wait for the birds to be totally in the clear before you tap the trigger, one box of shells will last you a lifetime.
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