Ruffed Grouse Breast 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.

SHAKE AND BAKE GROUSE

Steps:

• 1. Using a large zip lock bag mix flour add all the dry ingredients, zip up bag and shake to mix.
• 2. Scramble egg and milk in a bowl large enough to dip grouse breast. Dip breast in egg mixture.
• 3. Put pieces into bag and shake to coat.
• 4. Melt some of the butter in frying pan, tansfer breasts to pan and cook on med-low until golden brown on both sides approx. 25-30 min.

PAN FRIED GROUSE

Steps:

• Sprinkle grouse quarters with salt and pepper. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes). Reduce heat. Add 1/4 cup cooking sherry. Cover and cook an additional 10 minutes. Remove grouse pieces to a covered dish and keep warm. Decant half the fluid in the pan. Increase heat. Add flour, scraping to blend and brown Add 1/4 cup cooking sherry and other items to taste (or just the sherry) Add, while stirring, water and evaporated milk to gain desired consistency. Serve grouse pieces with the gravy over the top.

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.