Ruffed Grouse with Wild Rice

Ruffed Grouse with Wild Rice


  • 2 1/3 cups water
  • 3/4 cup dry sherry
  • 1 pkg (5oz.) long-grain white and wild rice mix
  • 1 can (4oz.) sliced mushrooms, undrained
  • 1 tablespoon margarine or butter, melted
  • 2 whole dressed ruffed grouse (1 to 1 1/4 lbs. each), split in half, skin removed.

Heat oven to 325°F. In a 13 x 9 baking dish, combine all ingredients, except grouse halves. Arrange grouse halves wing-side-up over rice mixture. Cover with foil. Bake for 1 to 1 1/2 hrs, or until meat is tender and juices run clear, stirring rice mixture occasionally.
Remove foil. Bake for 30 – 40 minutes longer, or until rice is tender and liquid is absorbed. Serve Grouse with tossed green salad or green vegetable, if desired.

This recipe can be doubled, tripled, etc. but add only 2 cups of water for each additional package of rice.

Hunting Tips for Ruffed Grouse:

Most hunters believe that Ruffed Grouse are not a covey bird however, although they may be solitary during certain parts of the year, during hunting season (especially in the early season), it is not uncommon to encounter them in groups. If you flush one grouse, remain alert. If one grouse flushes out of range, moving up to where it flushed may allow you opportunities at other birds.

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