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Roast Grouse

A savory combination of gamebird, herbs, and wine for a fantastic fall feast. 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Author dangenho@gmail.com

Ingredients

  • 4 Breast Grouse (chukar, pheasant, or even chicken)
  • 4 Strips Bacon
  • 1 small Sweet Onion
  • 2 cloves Garlic
  • 4 large Carrots diced
  • 2 cups White Wine
  • 2 cups Chicken Broth
  • 2 sprigs Sage
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 tea Kosher Salt
  • 1 tea Black Pepper

Instructions

  1. Preheat Oven to 450 F.

  2. In a large skillet cook the bacon strips until they are rendered to a flexible crispy state. They should be cooked but still bendable. 

  3. Remove the bacon and saute the grouse in the bacon grease until they are browned on the outside.  

  4. Wrap each breast with a slice of bacon and place in a roasting pan. 

  5. Add onions, garlic, salt, pepper, and carrots.  

  6. Pour the wine, chicken broth, and bacon grease over top.  

  7. Place the sprigs of herbs on top and roast for 30 min.  

  8. Serve with brown rice, or mashed potatoes for a delicious fall meal. 

Recipe Notes

This recipe can be used with chicken, pheasant, or real partridge.