Grouse or Partride

One grouse, or partridge, serves one person, or two if it is large. Partridge has been called "a true gourmet's delight." Pheasant, partridge, and grouse are similar in taste. They may be used interchangeably, except for size, in recipes.

Creamed Grouse On Toast

• 2 quarts water
• 1 bay leaf
• 4 grouse or squab (3/4 to 1 lb. each)
• 1/2 cup chopped onion
• 1/2 cups liced fresh mushrooms
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup whipping cream
• 2 tablespoons minced fresh parsley
• Toast or hot cooked rice
• Chopped fresh parsley, optional

In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onions and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired. Yield: 4 servings.

Note: Just as good prepared with chicken or turkey.

Source: Taste Of Home

Rice-Stuffed Grouse

• 2 large grouse, cleaned and aged
• 1 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cups brown or wild rice
• 1 tsp. salt
• 4 cups boiling water
• 2 Tbsps. butter or margarine
• 1 cup celery, chopped
• 3 Tbsps. minced onion
• 1/2 cup fresh mushrooms, sliced
• pinch of sage
• pinch of dried thyme
• pinch of dried savory
• 6 slices bacon

Sprinkle the cavities of the birds with salt and pepper. Refrigerate. Meanwhile, cook the rice in salted water until tender, about 45 minutes. Saute the celery, onions and mushrooms in melted butter or margarine and add to cooked rice. Stir in herbs. Stuff grouse lightly with the mixture. Place in a baking pan and cover the breasts with the bacon slices. Bake at 300 degrees F. for 1-1/2 hours, until tender. Remove bacon during the last 30 minutes of baking. Serves 4-6.

Source: Easy Game Cookery: Phyllis Hobson

Broiled Marinated Grouse

• 3 ready-to-roast wild ruffed grouse (14 oz. each) or farm-raised partridge
• 2/3 cup strained fresh tangerine juice
• 1/3 cup olive oil
• 2 cloves garlic, finely chopped
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Split each grouse in half lengthwise. Rinse and pat dry.

2. In a 13x9-inch glass dish, combine tangerine juice, oil, garlic, thyme, salt, and pepper. Place grouse halves in dish; turn over to coat well. Cover and refrigerate 30 minutes.

3. Preheat broiler or outdoor grill. Lift grouse from marinade, reserving marinade, and place them, breast sides down, on rack over broiler pan. If broiling, pour leftover marinade in cavity of each half. If grilling, brush birds with reserved marinade several times during grilling. Broil or grill grouse, 4 inches from heat source or over hot coals, 5 minutes. Turn grouse and cook 5 to 8 minutes longer or until breasts are firm but remain slightly pink against the bone.

4. Transfer grouse to serving plates. If desired, pour juices from broiling pan into pitcher to serve with grouse. Makes 6 servings.

Comment: I think I would bring the marinade to a boil first if I used it during grilling

Nutritional Information per servings: protein: 28 grams; fat: 16 grams; carbohydrate: 3 grams; fiber: 2 grams; sodium: 304 milligrams; cholesterol: 65 milligrams; calories: 270.

Source: Country Living: Nov. '91

Grouse Au Vin

(Good with pheasant or rabbit)

• 1 quart port wine
• 6 whole cloves
• 6 medium slices onion
• 1 large bay leaf
• 1 tsp. sage
• 2 cups flour
• 1/4 lb. margarine or butter
• 1-1/2 tsps. salt
• 1 tsp. black pepper
• 2 birds or 2 rabbits

After birds have been thoroughly cleaned and singed, cut into pieces as you would a chicken. Combine port wine, cloves, onions, bay leaf and sage. Soak pieces in this wine mixture for 2-3 days, storing in refrigerator.

Drain the birds, reserving the liquid. Wipe dry and dip in flour to which has been added salt and pepper. Brown on both sides in margarine or butter. Turn the birds and the liquid into a casserole. Cover and bake in a slow oven, 300 degrees F. for 1-1/2 hours, or until tender.

Source: The Wildlife Chef

Grouse Supreme

• 1 grouse, quartered, or 4 quail, halved
• 1-1/2 tsps. salt
• 1/8 tsp. pepper
• flour
• oil
• 1 small onion, sliced and ringed
• 1/2 cup bias cut celery
• 1/2 cup sliced water chestnuts
• 1/4 cup dry white wine
• 1/4 cup water

Dredge meat in flour to which salt and pepper have been added. Cover bottom of skillet with 1/8" oil. Preheat to about 375 degrees. Place meat in hot oil until golden brown. Remove to platter. Place onion and celery in fat and stir fry about 3 minutes. Reduce heat to 225 degrees. Arrange browned meat over onions and celery. Add water chestnuts, wine and water. Cover and steam until fork tender, about 30 minutes.

Source: the Wildlife Chef

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