NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)
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
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
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
ROAST GROUSE WITH WILD RICE
Make and share this Roast Grouse with Wild Rice recipe from Food.com.
Provided by Iowahorse
Categories Poultry
Time 3h25m
Yield 2 grouse
Number Of Ingredients 14
Steps:
- Rub grouse inside and out with salt.
- Combine onions, mushrooms, consomme, oregano, and wild rice.
- Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking.
- When rice is tender, season to taste with salt.
- Stuff grouse with rice.
- Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down.
- Roast in a preheated 350 F.
- oven for 30 minutes.
- Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours.
- Remove grouse to a platter and keep warm.
- Strain pan juices into a saucepan.
- Stir in soup, cream, and wine.
- Simmer, stirring, until sauce bubbles.
- Spoon sauce over grouse.
- Garnish with additional cooked wild rice.
Nutrition Facts : Calories 636.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 19.8, Sodium 1800.6, Carbohydrate 99.5, Fiber 9.8, Sugar 18.9, Protein 23.7
ROAST GROUSE WITH RED WINE GRAVY
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
- Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
- Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
- Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.
Nutrition Facts : Calories 534 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
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- Simmer 1 cup wild rice in the grouse or chicken broth until tender, anywhere from 20 minutes to 50 minutes depending on whether you have real, parched wild rice or the cultivated variety. When the rice is done, drain and set aside in a covered bowl.
- Grind the remaining wild rice in a spice grinder into a powder; there will still be some larger bits, and this is OK. It adds some texture. Mix this with the rye flour and dredge the grouse breasts in it.
- Heat 3 tablespoons of butter in a large saute pan and saute the grouse breasts until they are just barely done, about 4 to 5 minutes per side. Set them aside.
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- Bring the grouse breasts to a simmer with the stock and wild onion leaves, season lightly, and cook for 1.5 hours or until the meat can be pulled with a fork. Cool the breasts in the liquid and reserve.
- Pour the wild rice into the cooking liquid, you should have about 4.5 cups left add the vegetables. Bring the stock, wild rice, celery and onions or shallots to a boil, then turn the heat down to low, cover, and cook for 20-25 minutes, or until the wild rice is tender but not over cooked.
- Drain the liquid from the wild rice and reserve, then cover the rice and allow to steam with the residual heat. Pull the grouse meat into bite-sized pieces, then combine with the cooked rice and vegetables.
- Heat the butter or oil, gently brown and season the mushrooms, then toss with the rice and grouse, double check the seasoning and adjust to taste with salt, and additional butter if the mixture tastes dry.
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