Ruffed Grouse in Port & Onions
Ruffed grouse is a special treat at any dinner. Sometimes the less done to it the better. Like other game birds the meat needs to be kept moist to stop it from drying out so it is advisable to rub butter over the bird followed by a layer of bacon.
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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!