| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 4 Boneless Grouse Breast Halves
- 8 Slices Bacon
- 1 Cup Chicken Broth
- 1/2 Cup Port
- 1 Onion Chopped
- Fresh Ground Pepper To Taste
- 2 Tsp All-Purpose Flour
Ingredients
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Instructions
- 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 grouse breast halves into the pan, and brown them quickly, about 2 minutes per side.
- Remove the grouse, 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 grouse into the dish along with the chicken broth, port, onions, garlic, salt and black pepper.
- Bake uncovered for 25-30 minutes in the preheated oven. Remove drippings from the baking dish and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with your meal!
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[…] Hunting small game can be challenging, hunting them with your bow narrows your odds that much more. I find it great practice as accurate shooting requires you to be able to draw, shoot and release quickly at a very small target. Grouse can be tricky because they are usually found in dense brush or wooded areas. Hunting grouse can be a great way to pass the time when you are hiking through the woods looking for bigger game this fall- plus they are so tasty to eat. Here is my favourite recipe to-date that I’ve tried with Ruffed Grouse in Port & Onions. […]