Best 2 Pan Fried Grouse Recipes

Pan-fried grouse is a delectable dish that combines the rich flavor of game meat with the crispy texture of a pan-fried exterior. This dish is perfect for a special occasion or a hearty meal with friends and family. The key to a great pan-fried grouse is to use fresh, high-quality ingredients and to cook the grouse properly. In this article, we will explore the best recipes for pan-fried grouse, providing step-by-step instructions and tips to ensure that your dish turns out perfectly. We will also discuss the different types of grouse that are available, as well as the best way to prepare and store grouse for cooking. So, gather your ingredients, heat up your pan, and let's embark on a culinary journey to create the perfect pan-fried grouse.

Let's cook with our recipes!

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories Meat and Poultry Recipes Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

PAN FRIED GROUSE

PAN FRIED GROUSE image

Categories Game Poultry Fry

Yield 4 people

Number Of Ingredients 8

Ingredients

2 large or 4 small grouse, cut in quarters
5 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup dry sherry
2 Tablespoons flour
1/2 cup evaporated milk
other items to taste (chopped green onion, mushrooms, capers, etc.)

Steps:

Sprinkle grouse quarters with salt and pepper. Fry in a large skillet over high heat in olive oil, until browned, turning each several times (about 10 minutes). Reduce heat. Add 1/4 cup cooking sherry. Cover and cook an additional 10 minutes. Remove grouse pieces to a covered dish and keep warm. Decant half the fluid in the pan. Increase heat. Add flour, scraping to blend and brown Add 1/4 cup cooking sherry and other items to taste (or just the sherry) Add, while stirring, water and evaporated milk to gain desired consistency. Serve grouse pieces with the gravy over the top.

Tips:

Choose the right grouse. Look for grouse that is fresh and plump, with a light gamey smell. Avoid grouse that is frozen or has a strong odor.
Prepare the grouse properly. Clean the grouse thoroughly and remove any feathers or entrails. Cut the grouse into pieces or leave it whole, depending on your recipe.
Use a heavy-bottomed pan. This will help to evenly distribute the heat and prevent the grouse from sticking.
Heat the oil over medium-high heat. This will help to sear the grouse and create a nice crust.
Season the grouse generously. Use a variety of spices and herbs to add flavor to the grouse.
Cook the grouse until it is cooked through. The grouse is cooked through when it is no longer pink in the center.
Let the grouse rest before serving. This will allow the juices to redistribute throughout the grouse, making it more tender and flavorful.

Conclusion:

Pan-fried grouse is a delicious and versatile dish that can be enjoyed in many ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, pan-fried grouse is sure to please. With its rich, gamey flavor and tender texture, pan-fried grouse is a dish that is sure to impress your guests.