Apple Ginger Ruffed Grouse

Click here to download the recipeAs with small game, there are noticeable differences in meat color and flavor among upland game birds. The subtle berry flavor of a ruffed grouse, for example, may be overpowered in a recipe with strong flavors, just as a strong-flavored sharptail may not work in a lightly seasoned dish. Game farm birds, such as pheasants, chukar partridge, quail and turkey, can easily be substituted for wild birds in recipes. A game farm bird will probably have more fat than a wild bird, so remove the excess before cooking.

1. Locate the shoulder blade, where the wing is attached to the back of the bird. Slice between the shoulder blade and the backbone, sliding the knife next to the ribs.  Do not cut the wing completely off.
2. Grasp the breastbone in one hand and the backbone in the other. Then pull as pictured, separating the breast portion from the back portion. The legs will remain attached to the backbone.
3. Begin cutting the leg away from the backbone, then bend it back to expose the ball-and-socket joint. Cut through the socket to remove the leg. If desired, separate the thigh from the drumstick by cutting through the knee joint.
4. Split the breast lengthwise, then cut each half as shown. This technique leaves some breast meat attached to the wings, so the serving portions are nearly equal. 


Serves 4

1 tbsp. butter or margarine
2 whole dressed ruffed grouse
(¾-1 lb. each, skin removed, quartered
1 can (14½ oz.) chicken broth
1 medium onion, sliced
2 tsp. grated fresh ginger root
1 stick cinnamon (3-inches long)
½ tsp. salt
¼ tsp. pepper
2 red cooking apples, cored and sliced
1 tbsp. cornstarch mixed with
2 tbsp. water

In a 12-inch non-stick skillet, melt butter over medium-high heat. Add grouse pieces. Cook for 5-7 minutes, or until browned, turning occasionally. Add broth, onion, ginger root, cinnamon, salt and pepper. Bring to a simmer. Cover and reduce heat to low. Simmer for 20 minutes.
Add apple slices to skillet. Re-cover and simmer for 10-15 minutes or until meat is tender. Remove grouse, apples and onion and arrange on warm serving platter. Set aside and keep warm.
Whisk cornstarch mixture with pan juices and bring to a boil over medium-high heat. Boil for 1 minute, stirring constantly. Spoon sauce over grouse.
Per serving: calories: 299 • protein: 37g • carbohydrates: 14g • fat, 10g • cholesterol: 108 mg • sodium: 798mg – exchanges 5 very lean meat, 1 vegetable, ½ fruit, 2 fat

Categories: Game Birds & Waterfowl, Recipes

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