Roast Grouse With Wild Rice Recipes

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 WILD RICE

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.

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.