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
ROAST GROUSE WITH RED WINE GRAVY
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 534 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
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
ROAST GOOSE WITH WILD RICE STUFFING
Another great roasted goose recipe. Perfect for Christmas dinner!
Provided by Ann
Categories Meat and Poultry Recipes Game Meats Goose
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
- Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
- Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
- While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
- Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 17.6 g, Cholesterol 141.7 mg, Fat 38.3 g, Fiber 2.5 g, Protein 42.6 g, SaturatedFat 11 g, Sodium 114.1 mg, Sugar 3.4 g
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING
This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"
Provided by Outta Here
Categories Goose
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
- Preheat oven to 350ºF.
- Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
- Prick skin and fat with a skewer in several places, being careful not to pierce meat.
- Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
- Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
- Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
- Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
- Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
- Remove to cutting board and let rest 15 minutes.
- Remove stuffing to a bowl and carve goose.
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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.
- Drain the liquid from the wild rice and reserve, then cover the rice and allow to steam with the residual heat. Pull the grouse meat into bite-sized pieces, then combine with the cooked rice and vegetables.
- Heat the butter or oil, gently brown and season the mushrooms, then toss with the rice and grouse, double check the seasoning and adjust to taste with salt, and additional butter if the mixture tastes dry.
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