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Northern Ontario Partridge (Ruffed Grouse)

SUBMITTED BY: WANDERINGSTAR

"This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	25 Min
COOK TIME	1 Hr
READY IN	1 Hr 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

What to Drink?
	Pinot Noir
	Negroni Cocktail I

DIRECTIONS

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 partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, 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 partridge pieces into the dish along with the chicken broth, white wine, shallots, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

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REVIEWS

Reviewed on Nov. 30, 2005 by TiffanyB

Wonderful recipe. I've had trouble finding recipes for partridge, but now I need not look any... MORE

Reviewed on Jun. 30, 2006 by FLYROD

Very good recipe, can also be made in the slow cooker but with the bacon almost fully cooked... MORE

Reviewed on Nov. 26, 2008 by Elissa

I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it... MORE

Reviewed on Sep. 22, 2007 by Princetonbound

This was wonderful. I had no shallots, and used green onions instead. When I made the gravy, I... MORE

Reviewed on Nov. 4, 2007 by chicgeek

this was an excellent recipe! The partridge was so moist and had a wonderful taste. The recipe... MORE

Reviewed on Oct. 21, 2008 by Terri

Thought this was a pretty good recipe. I'm just starting to cook partridge. Thought my... MORE

Reviewed on Oct. 19, 2008 by swives

my family and I had this tonight and loved it, MORE

Reviewed on May 14, 2009 by tobymaclover77

GREAT!!!!!!!!!!! MORE

Reviewed on Dec. 16, 2008 by Can_It_Rachael

This was really tasty. My hubby is a partidge hunter and taxidermist so we ALWAYS have birds... MORE