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Tag Archives: grouse recipe

Wild Game – Goulash

14 Feb

Is there a goulash soup recipe for those cold nights after being out all day?  Well, yes, there is!  And, even better yet, it includes wild game meat!

goulashsoup

 

INGREDIENTS:

  • 1 tablespoon oil
  • 1 lb ground deer/elk meat
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons flour
  • 2 tablespoons sweet paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • pepper, to taste
  • 2 potatoes, peeled and cut in 1/2-inch cubes
  • 1 (10 ounce) can condensed beef broth
  • 4 cups water
  • 1 cup egg noodles (optional)

Directions:

  1. In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes.
  2. Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes.
  3. Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times.
  4. Add paprika, oregano, salt and pepper. Stir.
  5. Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done.

Garnish with sour cream, chopped fresh dill and serve with pickles.

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Posted by on February 14, 2015 in Bear, moose, recipe, Wawang Lake Resort

 

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Grouse Fricot

25 Jan

3

Adapted from the cookbook Traditional Recipes of Atlantic Canada, this Acadian dish is a popular part of traditional New Brunswick cuisine. Fricot is basically a stew comprising potatoes, vegetables, savory and any available fish or meat, in this case ruffed grouse. Bon appétit!

Serves: 4

Ingredients

  • 2 ruffed grouse
  • 4 tbsp butter
  • Salt and black pepper
  • 1 white Spanish onion, diced
  • 2 sachets chicken bouillon
  • 4 1/2 cups water, divided
  • 3 tsp summer savory
  • 2 cups potatoes, diced
  • 2 cups carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp flour

Preparation

  • Wash dressed grouse under cold water and pat dry with paper towel. Remove breasts and cut into medallions. Separate legs from carcass.
  • Braise medallions and legs in butter in an oven roaster over medium-low heat until browned (approximately 15 minutes). Add salt and pepper to taste. Keep lid on roaster to ensure grouse stays moist.
  • Saute onions until soft and add to grouse.
  • Stir chicken bouillon into 3 cups water in a microwave-safe mixing bowl and bring to a boil in a microwave. Add savory and pour on top of grouse. Simmer until meat is tender (15 to 20 minutes).
  • Season remaining vegetables with 1 tsp salt and 1/4 tsp pepper. Bring roaster liquid to a boil, add vegetables and reduce to a simmer for another 20 minutes.
  • Mix flour with 1 1/2 cups cold water to create a smooth paste. Slowly stir paste into roaster liquid until it thickens into a sauce. Serve with crusty rolls and a garden salad with raspberry vinaigrette.

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Posted by on January 25, 2015 in grouse, recipe, Wawang Lake Resort

 

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Breast of Grouse Monterey Jack

15 Jan

 

grouse mont

You don’t have to do much to a ruffed grouse to bring out the great taste; nor do you want to go too far and overwhelm the natural flavors. This simple but delicious recipe archives the perfect balance.

Serves: 4

Ingredients

  • 4 ruffed grouse breasts, butterflied
  • 4 slices Monterey Jack, 1/8-inch thick
  • 1 egg white
  • 1 cup cornflakes, crushed
  • 2 tbsp vegetable oil

Preparation

  • Preheat oven to 325°F. Make a slit almost all the way through each breast; fill each slit with 1 slice of cheese.
  • Whisk egg white lightly; brush over outsides of breasts. Press each breast all over into cornflake crumbs until coated.
  • Heat oil in a heavy ovenproof skillet over medium heat; brown breasts, turning once, about 2 minutes per side. Transfer to oven; roast for 10 minutes to finish cooking.

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Posted by on January 15, 2015 in grouse, recipe, Wawang Lake Resort

 

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Grouse Pot Pie

31 Dec

pieThis isn’t so much a pie as it is a stew, but the baking powder biscuits certainly give it the look, feel and flavour of a good ol’ homemade meat pie. Of course, you can forgo the biscuits. Either way, it tastes great.

Serves: 6

Ingredients

  • 3 ruffed grouse breasts, bone attached
  • 1 celery stalk, sliced
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 tbsp pickling spice
  • 1 bay leaf
  • 4 cups water
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 3-4 potatoes, peeled and cubed
  • 3/4 cup frozen peas
  • 2 tbsp cornstarch
  • Salt and black pepper, to taste
  • 2 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup cold lard (or shortening)
  • 2/3 cup cold milk

Preparation

  • Stock

  • Place all the ingredients in a large saucepan or stockpot; cover and bring to a boil. Reduce heat and simmer for 45 minutes.
  • Take out breasts; debone and cube meat, then set aside. Strain cooking liquid, discarding solids. Reserve 1 cup of liquid and return remaining stock to saucepan.

  • Stew

  • Add vegetables to stock in saucepan. Return to a boil, reduce heat and simmer for 5 minutes; vegetables should still be firm. Stir in cubed grouse; return to simmer.
  • Whisk together cornstarch and reserved cup of stock; stir into pot and simmer until stew is thickened. Season with salt and pepper, then transfer to baking dish.

  • Baking powder biscuits

  • Preheat oven to 375°F. Whisk together flour, baking powder and salt, then cut in lard using two knives or a pastry blender. Add milk and lightly mix until evenly moistened (the less mixing, the more tender the biscuits).
  • On a lightly floured surface, gently knead for just a few turns until dough holds together. Pat out to ¾-inch thickness and cut into 2-inch circles.
  • Top stew with biscuits; bake until biscuits are golden brown on top and the bottoms are not doughy (about 25 minutes). If you choose to omit the biscuits, simply cover casserole dish with a lid and bake for 20 minutes.

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Posted by on December 31, 2014 in grouse, recipe, Wawang Lake Resort

 

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Grouse Kebobs

27 Dec

2Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.

Serves: 4

Ingredients

  • 4 ruffed grouse breasts (skinless, boneless)
  • 3 sprigs fresh thyme
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • Salt and black pepper to taste
  • 1 red onion, cut into ¾-inch cubes
  • 16 grape tomatoes, whole
  • 16 brown mushrooms, whole
  • Canola oil

Preparation

  • Cut grouse breasts into ¾-inch cubes and place in a zip-lock bag with thyme, olive oil, wine, salt and pepper. Marinate in refrigerator for 30 minutes.
  • Remove grouse from bag and thread onto skewers, alternating with onion cubes, tomatoes and mushrooms. Brush kebabs with canola oil and grill until grouse is cooked through.
  • Serve with fragrant basmati rice and carrot rounds.
  • Tip: If you use wooden skewers, first soak them in water for 15 minutes to help prevent them from splintering or burning. Whether you use stainless steel or wooden skewers, coat them in cooking oil before threading on the grouse and vegetables so the food will easily slide off after grilling. Also coat the grill with cooking oil so the kebabs don’t stick.
  • For the glass: For this tasty light meal, fill your glass with a full-bodied beer or a heavy Chardonnay.

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Posted by on December 27, 2014 in grouse, recipe, Wawang Lake Resort

 

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EASY GROUSE CARBONARA RECIPE

29 Jun

 

Ingredients

10 slices of bacon
3 to 4 cups grouse meat, cut into strips
1 small onion, chopped
1 tsp homemade garlic powder
1 tsp homemade onion powder

Sauce
2-1/2 cups whipping cream
1 tsp homemade garlic powder
1 tsp homemade onion powder
8 egg yolks
1 cup parmesan cheese, grated (not powder)
1/4 cup fresh basil or 3 TBS dried basil
kosher salt and freshly ground black pepper to taste

4 oz fettuccine or spaghetti noodles

Directions

In a large heavy skillet, fry bacon until cooked (not crispy); drain and set aside. Fry the grouse meat and onion in the bacon fat until meat is cooked through. Drain well. Discard the bacon fat.

Bring a large pot of salted water to a boil and cook the pasta. (I always put a teaspoon or two of canola or vegetable oil in the water so the pasta doesn’t stick together.)

Meanwhile, in a large saucepan or dutch oven, whisk the sauce ingredients together and slowly heat to medium-low (no higher or the eggs will scramble).

When the meat/onion mixture and pasta is cooked and drained well, add that to the sauce ingredients. Cook until it is thickens and season with more salt and pepper if you need to.

Serve with a salad and crusty butter bread. So delicious.

 
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Posted by on June 29, 2014 in grouse, recipe, Wawang Lake Resort

 

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Bird Brained: Time for a classy dish

25 Sep

Most people don’t know that grouse is considered a fine delicacy around the world.  Below is a savoury recipe that is guaranteed to please 🙂

The Duchess of Devonshire’s Grouse with Rice & Horseradish Cream Sauce

recipe4

 

3 grouse
1 onion, 1 carrot, 1 stick of celer, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
Butter
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice

-Fillet the two breasts of each grouse and put to one side.
-Sauté 1 onion, 1 carrot, 1 stick of celery (chopped fine) and a bay leaf. When tinted at the edges add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well.
-Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half. Put aside.
-Wrap 2 rashers of streaky bacon around each fillet and sear in butter until brown both sides.
-Take 6 to 8 shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately 4 minutes.
-When cooked, take the breasts out and keep warm.
-Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts and serve with the rices.

Serve and enjoy!

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Posted by on September 25, 2013 in grouse, recipe, Wawang Lake Resort

 

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