Roasted Grouse

Name: Roasted Grouse
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: World
Ingredients: Four 1-pound grouse; Salt and black pepper; 1 Herb Pan Sauce or Sweet-Sour Orange Pan Sauce; 1 (Uncooked Cranberry Relish)

0sPrep Time
15m Cook Time
25m Ready In

Cuisine : World
Course : Dinner

4 servings Please read About Wildfowl and About Partridge and Grouse.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

Four 1-pound grouse
Salt and black pepper
1 Herb Pan Sauce or Sweet-Sour Orange Pan Sauce (opens in new tab)
- ½ cup minced onion or shallot
- ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
- 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste
- (4 teaspoons Dijon mustard)
- (1 bay leaf)
- Salt and black pepper to taste
- (½ cup heavy cream)
- 1 ½ teaspoons butter
- 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
- Minced fresh herbs
Sub-recipe steps
1. After pan-frying steaks, lamb chops, pork chops, or chicken pieces, transfer them to a platter and keep warm. Pour off most of the excess fat and set the pan over medium heat. Add: ½ cup minced onion or shallot
2. Cook, stirring, until softened but not browned. Increase the heat to medium-high and add: ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
3. Stir with a wooden spoon to loosen and dissolve any browned bits, then bring to a boil and add: 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste; (4 teaspoons Dijon mustard); (1 bay leaf); Salt and black pepper to taste
4. Cook, stirring occasionally, until slightly reduced and thickened, 1 to 2 minutes. If desired, add and cook until reduced by about half, 1 to 2 minutes: (½ cup heavy cream)
5. Take off the heat and swirl in bit by bit: 1 ½ teaspoons butter
6. Remove the bay leaf, if used, or, for a perfectly smooth sauce, strain it through a fine-mesh sieve. Stir in: 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
7. Spoon the sauce over the meat and garnish with: Minced fresh herbs
1 (Uncooked Cranberry Relish) (opens in new tab) (Uncooked Cranberry Relish)
- One 12-ounce package cranberries (3 cups)
- 1 unpeeled navel orange
- 1 cup sugar, or to taste
Sub-recipe steps
1. Pick over: One 12-ounce package cranberries (3 cups)
2. Cut into eighths, removing any seeds: 1 unpeeled navel orange
3. Place half the cranberries and half the orange in a food processor and pulse until the mixture is finely chopped but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange. Stir in: 1 cup sugar, or to taste
4. Cover and refrigerate for at least 1 day, or up to 2 weeks.

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Four 1-pound grouse
Salt and black pepper
1 Herb Pan Sauce or Sweet-Sour Orange Pan Sauce
1 (Uncooked Cranberry Relish)

Let's Cook

Step 1.

If desired, wet-brine the grouse for up to 4 hours, then pat dry and let sit on a rack set over a rimmed baking sheet in the refrigerator for 4 to 8 hours. Preheat the oven to 500°F. Pat dry: Four 1-pound grouse
Step 2.

Season inside and out with: Salt and black pepper
Step 3.

Place the birds on a rack in a roasting pan, set the pan in the oven, and roast until the juices from the thigh are light pink when the skin is pierced, 10 to 15 minutes. Transfer the birds to a platter, loosely tent with foil, and let rest for 10 minutes. Prepare: Herb Pan Sauce or Sweet-Sour Orange Pan Sauce
Step 4.

Serve with, if desired: (Uncooked Cranberry Relish)

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Roasted Grouse

Ingredients

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