90+ Easy Camping Recipes for the Great Outdoors

90+ Easy Camping Recipes for the Great Outdoors

Cook the Classic Shore Lunch

June 22, 2021 Comments Off on Northern Ontario Partridge (Ruffed Grouse) Cooking Game Birds, Cooking Grouse, Recipes

Northern Ontario Partridge (Ruffed Grouse)

Northern Ontario Partridge (Ruffed Grouse)

I made this back in October on a grouse hunting trip. Before cooking the meat I “bled” it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird and cut the “dark meat” pieces small keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of “dark” meat in the roaster and OMG did it ever make the gravy nice. I can’t wait to make this again. To Terri: dry partridge is almost inevitable. It doesn’t take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it’s so close to done it might as well be take it out of the oven and let it rest tented in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck:) Read More

After cooking the grouse with this recipe I believe this is the ONLY way to cook the bird. I used a 8″ casserole dish instead of shallower baking dish to house the sauce and the breasts (this somewhat poaches the meat so you don’t have to baste the meat while cooking). I also reduced the cooking time to 35 minutes and the meat came out perfectly moist. Parsley is a good addition to the sauce and for plating on top of each breast. Read More

Thought this was a pretty good recipe. I’m just starting to cook partridge. Thought my partridge was a little dry. Any suggestions? But the gravy was good i added a little cream to the gravy made rice and served the gravy over the bird and rice it was very good. Read More

Click here to view original web page at www.allrecipes.com

Comments are closed.

logo