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

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