Spruce Grouse And Pasta For One Food
SPRUCE GROUSE WITH BLUEBERRY SAUCE
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
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
Number Of Ingredients 6
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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