Ruffed Grouse Recipes

The grouse, in all its many species, is a most honored American game bird. The gourmet appreciates its characteristic wild flavor. The flesh of the grouse is rich in flavor, but its leanness demands the application of fat. Grouse can be eaten within twenty-four hours of killing or it can be hung for a brief period.

Roast Partridge

Clean 6 plump partridge that have hung for 4 days and rub them inside and out with mixed brandy and lemon juice lightly seasoned with salt and powdered thyme. Rub the birds with butter, wrap a thin sheet of larding pork around each and secure the larding with string. Arrange the partridge on a spit and roast them 20 to 30 minutes, depending on their size. Remove the larding pork during the last few moments of cooking so that the birds will brown. Arrange the birds on a serving platter garnished with parsley or watercress, crisp croutons of bread sauteed in butter, and mushrooms simmered in water with a little lemon juice and sauteed. Serve the birds with the pan juices and accompany them with wild rice and red currant jelly.

Wild Grouse


3 Grouse, cleaned and cut in serving pieces
1 Egg, slightly beaten
1/2 Cup milk
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1/8 tsp. Thyme
1 Cup Flour
1/4 Cup Butter
1/2 Cup Vegetable Oil
1 Can chicken mushroom soup
1 Cup Water


Dip grouse pieces in mixture of egg, milk and seasonings. Roll pieces in flour. Heat butter and oil in skillet. Brown pieces well on all sides. Remove from skillet and place in a single layer in layer cake pan. Add drippings from skillet to mushroom soup and mix well. Spoon over grouse pieces. Add water to cake pan. Cover with foil and bake at 350 degrees for 1 hour or until tender.

Wild Grouse with Lime


6 grouse breast halves
1 fresh lime
1/2 cup flour
1 tsp. garlic salt
1/8 tsp. pepper
1 T vegetable oil
2 T. brown sugar
1/2 cup chicken broth
1/2 cup white wine


Wash grouse and pat dry. Peel lime, grate and set aside. Squeeze juice from lime and pour over grouse. Put flour, salt, and pepper in resealable plastic bag. Place breast halves in bag and shake until covered. Heat vegetable oil in non-stick skillet. Brown breast halves on both sides. Place in a baking dish. Combine lime peel and brown sugar and sprinkle over breasts. Then add chicken broth and white wine. Cover with foil and bake for 1 hour at 350 degrees.

Grouse with Ginger


1/2 lb Grouse Breast
2 cloves Garlic
1/2 tsp Fresh Ginger
1/4 tsp Dried Red Pepper
2 tbsp Olive Oil


Bone out and skin grouse breast and cut in thin strips across the grain. Cook garlic, ginger and red pepper in a skillet over medium heat until garlic is tender. Turn up heat and flash-fry grouse strips in ginger mixture until done but not over cooked. Pheasant, duck, goose or wild turkey may be substituted for grouse. Serve with a nice French bread, cheese and your favorite red wine.

Grouse Lentil Soup


2 tablespoons olive oil
3 carrots
2 onions
1 cup of lentils
3 stalks of celery
a small rudabacker or parsnip
2 grouse
4 cups chicken broth
3 cups of tomatoes
dry sherry wine
salt & pepper


In your soup pot put about 2 tbls of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small parsnip. Cook this with a cover for about 15 minutes, stir occasionally.

Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley.

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