From Forest to Feast: Delicious Ruffed Grouse Recipes from Northern Ontario
Northern Ontario’s vast wilderness offers a bounty of culinary delights, and among the most prized is the ruffed grouse, also known as partridge. This iconic game bird provides a lean, flavorful meat that, when prepared properly, becomes a true gourmet experience. Hunting ruffed grouse is a tradition for many families in the region, connecting them to the land and providing a sustainable source of food. If you’ve been lucky enough to harvest a few partridge or have access to a local supplier, this article is your guide to transforming them into delectable dishes that celebrate the flavors of Northern Ontario.
Before we delve into the recipes, let’s cover some essential preparation tips and techniques to ensure your ruffed grouse is cooked to perfection.
## Preparing Ruffed Grouse for Cooking
Proper preparation is key to minimizing any gamey flavor and maximizing tenderness. Here’s a step-by-step guide:
**1. Field Dressing (if applicable):**
* If you harvested the grouse yourself, field dressing should be done as soon as possible after the hunt. This involves removing the entrails to prevent spoilage.
* To field dress, make a small incision below the breastbone. Reach inside and carefully pull out the entrails, taking care not to puncture them. Remove the crop (food storage pouch) and the vent.
* Wipe the cavity clean with a clean cloth or paper towel. You can also rinse it with cold water, but be sure to dry it thoroughly afterwards.
**2. Plucking or Skinning:**
* **Plucking:** Plucking retains more moisture and flavor in the bird. It’s more time-consuming than skinning but generally preferred.
* For easier plucking, you can scald the bird briefly in hot (not boiling) water. Hold the bird by the feet and submerge it, rotating it to ensure all feathers are wetted. Test a feather or two – they should pull out easily.
* Pluck the feathers in the direction they grow, working your way around the bird. Pay special attention to the wing tips and tail.
* Remove any pinfeathers with tweezers or a small knife.
* **Skinning:** Skinning is faster and easier but results in a slightly drier bird. It’s a good option if you’re short on time or prefer less of a gamey flavor.
* To skin, make a slit down the breastbone. Use your fingers to loosen the skin from the breast meat, working your way down towards the legs. Pull the skin over the bird’s head and remove it.
**3. Cleaning and Butchering:**
* Rinse the grouse thoroughly inside and out with cold water. Pat it dry with paper towels.
* You can cook the grouse whole, or you can butcher it into smaller pieces.
* To butcher, use a sharp knife or kitchen shears to separate the legs and thighs from the body. You can also remove the breast meat by slicing along the breastbone and following the contour of the ribs.
* Remove the wing tips, as they don’t contain much meat.
**4. Soaking (Optional):**
* Some people like to soak the grouse in a brine or milk to further reduce any gamey flavor. This is optional, but it can be helpful, especially for older birds.
* **Brine:** Dissolve 1/4 cup of salt and 1/4 cup of sugar in 4 cups of water. Submerge the grouse in the brine and refrigerate for 2-4 hours.
* **Milk:** Submerge the grouse in milk and refrigerate for 2-4 hours.
**5. Drying:**
* After rinsing or soaking, pat the grouse dry thoroughly with paper towels. This will help it brown properly during cooking.
## Essential Cooking Techniques for Ruffed Grouse
Ruffed grouse is a lean bird, so it’s important to cook it carefully to prevent it from drying out. Here are some key techniques to keep in mind:
* **Don’t Overcook:** Overcooked grouse is dry and tough. Use a meat thermometer to ensure it’s cooked to the proper internal temperature.
* **Low and Slow:** Cooking the grouse at a lower temperature for a longer period of time helps to tenderize the meat.
* **Barding:** Wrapping the grouse in bacon or pancetta adds moisture and flavor.
* **Braising:** Braising involves searing the grouse and then simmering it in liquid, which helps to tenderize the meat.
* **Moist Heat Methods:** Using moist heat methods like poaching or steaming can also help to prevent the grouse from drying out.
* **Resting:** Allowing the grouse to rest for 10-15 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful bird.
## Delicious Ruffed Grouse Recipes from Northern Ontario
Now that you’ve prepared your grouse and understand the essential cooking techniques, let’s explore some mouthwatering recipes that showcase the unique flavors of Northern Ontario.
### 1. Pan-Seared Ruffed Grouse with Wild Mushroom Sauce
This classic recipe highlights the delicate flavor of the grouse and pairs it perfectly with the earthy notes of wild mushrooms. It’s a relatively quick and easy dish that’s impressive enough for a special occasion.
**Ingredients:**
* 2 whole ruffed grouse, cleaned and butchered into breasts and legs
* Salt and freshly ground black pepper to taste
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 shallot, minced
* 8 ounces wild mushrooms (such as chanterelles, morels, or oyster mushrooms), sliced
* 1/2 cup dry white wine
* 1 cup chicken broth
* 1/4 cup heavy cream
* 2 tablespoons chopped fresh parsley
**Instructions:**
1. **Prepare the Grouse:** Pat the grouse pieces dry with paper towels. Season generously with salt and pepper.
2. **Sear the Grouse:** Heat the olive oil and butter in a large skillet over medium-high heat. Add the grouse pieces, skin-side down (if applicable), and sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C). Remove the grouse from the skillet and set aside.
3. **Make the Mushroom Sauce:** In the same skillet, add the shallot and cook until softened, about 2 minutes. Add the sliced mushrooms and cook until they are tender and have released their moisture, about 5-7 minutes.
4. **Deglaze the Pan:** Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has reduced by half, about 2 minutes.
5. **Simmer the Sauce:** Add the chicken broth and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
6. **Finish the Sauce:** Stir in the heavy cream and parsley. Season with salt and pepper to taste.
7. **Serve:** Return the grouse pieces to the skillet and spoon the mushroom sauce over them. Heat through. Serve immediately, garnished with additional parsley if desired. Excellent paired with wild rice or mashed potatoes.
### 2. Ruffed Grouse Braised in Red Wine with Juniper Berries
This hearty and flavorful dish is perfect for a cold winter evening. The red wine and juniper berries add depth and complexity to the grouse, while the slow braising process ensures that the meat is tender and succulent.
**Ingredients:**
* 2 whole ruffed grouse, cleaned and butchered into breasts and legs
* Salt and freshly ground black pepper to taste
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1 bottle (750ml) dry red wine (such as Pinot Noir or Cabernet Sauvignon)
* 2 cups chicken broth
* 1 tablespoon tomato paste
* 1 tablespoon dried thyme
* 1 tablespoon dried rosemary
* 1 tablespoon juniper berries, crushed
* 2 bay leaves
* 1 pound small red potatoes, quartered
* 1 cup pearl onions, peeled
**Instructions:**
1. **Prepare the Grouse:** Pat the grouse pieces dry with paper towels. Season generously with salt and pepper.
2. **Sear the Grouse:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the grouse pieces and sear for 3-4 minutes per side, or until golden brown. Remove the grouse from the pot and set aside.
3. **Sauté the Vegetables:** Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
4. **Dust with Flour:** Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
5. **Deglaze the Pot:** Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced slightly, about 5 minutes.
6. **Add the Remaining Ingredients:** Add the chicken broth, tomato paste, thyme, rosemary, juniper berries, and bay leaves to the pot. Bring to a simmer.
7. **Braise the Grouse:** Return the grouse pieces to the pot. Add the potatoes and pearl onions. Cover the pot and braise in a preheated oven at 325°F (163°C) for 2-2.5 hours, or until the grouse is very tender.
8. **Serve:** Remove the grouse pieces from the pot and set aside. Discard the bay leaves. Skim off any excess fat from the surface of the sauce. Season the sauce with salt and pepper to taste. Return the grouse to the pot and serve immediately, spooning the sauce and vegetables over the grouse. Serve with crusty bread to soak up the delicious sauce.
### 3. Ruffed Grouse and Wild Rice Casserole
This comforting and flavorful casserole is a perfect way to use leftover cooked ruffed grouse. It’s also a great dish to make ahead of time and bake when you’re ready to serve it. The wild rice adds a nutty, earthy flavor that complements the grouse perfectly.
**Ingredients:**
* 2 cups cooked wild rice
* 2 cups cooked ruffed grouse, shredded or diced
* 1 cup chopped celery
* 1 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped green bell pepper
* 1/2 cup sliced mushrooms
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh parsley
* 1/2 cup shredded cheddar cheese (optional)
**Instructions:**
1. **Cook the Wild Rice:** If you haven’t already, cook the wild rice according to package directions. Set aside.
2. **Sauté the Vegetables:** Melt the butter in a large skillet over medium heat. Add the celery, onion, red bell pepper, green bell pepper, and mushrooms. Cook until the vegetables are softened, about 5-7 minutes.
3. **Make the Sauce:** Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper.
4. **Assemble the Casserole:** In a large bowl, combine the cooked wild rice, cooked grouse, sautéed vegetables, and sauce. Stir in the parsley.
5. **Bake the Casserole:** Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with cheddar cheese, if desired.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly (if using).
7. **Serve:** Let the casserole stand for 5-10 minutes before serving. Serve warm.
### 4. Ruffed Grouse Poppers with Cranberry Dipping Sauce
This appetizer is a fun and flavorful way to enjoy ruffed grouse. The bite-sized poppers are crispy on the outside and tender on the inside, and the sweet and tangy cranberry dipping sauce provides the perfect contrast.
**Ingredients:**
* 1 pound ruffed grouse breasts, cut into 1-inch cubes
* 1 cup buttermilk
* 1 teaspoon hot sauce (such as Tabasco)
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon paprika
* Vegetable oil, for frying
**For the Cranberry Dipping Sauce:**
* 1 cup cranberry sauce (homemade or store-bought)
* 2 tablespoons orange juice
* 1 tablespoon Dijon mustard
**Instructions:**
1. **Marinate the Grouse:** In a bowl, combine the grouse cubes, buttermilk, and hot sauce. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. **Prepare the Coating:** In a separate bowl, combine the flour, salt, pepper, garlic powder, and paprika.
3. **Coat the Grouse:** Remove the grouse cubes from the buttermilk marinade, allowing any excess to drip off. Dredge the grouse cubes in the flour mixture, making sure they are fully coated. Gently shake off any excess flour.
4. **Fry the Grouse:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil is ready when a small piece of bread dropped into the oil turns golden brown in about 30 seconds.
5. **Fry the Grouse Poppers:** Carefully add the grouse poppers to the hot oil in a single layer. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C).
6. **Drain and Serve:** Remove the grouse poppers from the oil and place them on a paper towel-lined plate to drain. Season with additional salt, if desired.
7. **Make the Cranberry Dipping Sauce:** In a small bowl, combine the cranberry sauce, orange juice, and Dijon mustard. Stir until well combined.
8. **Serve:** Serve the ruffed grouse poppers immediately with the cranberry dipping sauce.
### 5. Grilled Ruffed Grouse with Lemon-Herb Marinade
Grilling ruffed grouse is a simple and delicious way to enjoy its natural flavor. This lemon-herb marinade adds a bright and aromatic touch that complements the grouse perfectly. This recipe works best with young birds, as they are more tender.
**Ingredients:**
* 2 whole ruffed grouse, cleaned and butterflied (or butchered into breasts and legs)
**For the Lemon-Herb Marinade:**
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme
* 1 teaspoon lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. **Prepare the Marinade:** In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, lemon zest, salt, and pepper.
2. **Marinate the Grouse:** Place the butterflied grouse (or grouse pieces) in a large resealable plastic bag or a shallow dish. Pour the marinade over the grouse, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours.
3. **Prepare the Grill:** Preheat your grill to medium heat.
4. **Grill the Grouse:** Remove the grouse from the marinade, allowing any excess to drip off. Discard the marinade.
5. **Grill the Grouse:** Place the grouse on the grill, skin-side down (if applicable). Grill for 5-7 minutes per side, or until the grouse is cooked through and the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accurate doneness. Be careful not to overcook the grouse, as it can become dry.
6. **Rest and Serve:** Remove the grouse from the grill and let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Serve with your favorite grilled vegetables or a simple salad.
## Tips for Sourcing Ruffed Grouse
* **Hunting:** If you’re a hunter, the best way to source ruffed grouse is to hunt them yourself. Be sure to follow all local hunting regulations and obtain the necessary licenses and permits.
* **Local Butchers and Game Farms:** Some local butchers and game farms may carry ruffed grouse, especially during hunting season. Call ahead to check availability.
* **Farmers’ Markets:** Check with local farmers’ markets. Sometimes, you’ll find vendors who sell game birds like ruffed grouse.
* **Online Retailers:** While less common, some online retailers may ship frozen ruffed grouse.
## Conclusion
Ruffed grouse is a true delicacy of Northern Ontario. With its delicate flavor and lean meat, it’s a versatile ingredient that can be used in a variety of dishes. By following these tips and recipes, you can transform this iconic game bird into a delicious and memorable meal that celebrates the culinary heritage of the region. Whether you’re a seasoned hunter or a culinary enthusiast, exploring the world of ruffed grouse cooking is a rewarding experience that connects you to the land and its bounty. So, embrace the challenge, gather your ingredients, and prepare to savor the unique flavors of Northern Ontario!