Northern Ontario Partridge (Ruffed Grouse)

Northern Ontario Partridge (Ruffed Grouse)

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"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."
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1 h 25 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1331 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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 partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
  3. 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, garlic, salt and black pepper.
  4. 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.


  1. 33 Ratings

Most helpful positive review

I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much me...

Most helpful critical review

I hate to put a bad review on this because everyone else was so positive but my dish came out very dry. 2 mins per side to sear the meat seemed way to long to me but I did it anyway. Also ther...

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I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much me...

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

Wonderful recipe. I've had trouble finding recipes for partridge, but now I need not look any further. The only problem is that the directions do not specify what to do with the garlic. I s...

After cooking the grouse with this recipe, I believe this is the ONLY way to cook the bird. I used a 8" casserole dish instead of shallower baking dish to house the sauce and the breasts (this ...

Real Good, I added to the baking dish some large brown mushrooms, i just cut them in half and let them bake with the partrige. When cooking was done I removed the birds and the mushrooms then m...

Super Good!!! Love the gravy. The only thing I did different was use green onion because I had no shallot,and added more garlic (WE LOVE GARLIC).My guy wil eat this again!! Thank You for your re...

This was really tasty. My hubby is a partidge hunter and taxidermist so we ALWAYS have birds in the freezer and I was at a loss for new recipes that kept the meat moist. This recipe is a keeper.

Thought this was a pretty good recipe. I'm just starting to cook partridge. Thought my partridge was a little dry. Any suggestions? But the gravy was good, i added a little cream to the gravy...

this was an excellent recipe! The partridge was so moist and had a wonderful taste. The recipe does not specify what to do with the gatlic; I added it to the wine/broth....mmmmmm.... gravy was d...

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