Northern Ontario Partridge (Ruffed Grouse) Recipe - Allrecipes.com
Northern Ontario Partridge (Ruffed Grouse) Recipe
  • READY IN ABOUT hrs

Northern Ontario Partridge (Ruffed Grouse)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2008

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 meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck :)

 
Most Helpful Critical Review
Nov 22, 2010

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 there is just so much grease in this dish that it seems like too much. I think next time I will try a crock pot recipe. If you end up making this then I hope it turns out better for you.

 

32 Ratings

Jun 30, 2006

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

 
Nov 30, 2005

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 sauted it with the bacon (add garlic about half way through bacon cooking process so that it doesn't burn).

 
Oct 16, 2009

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 somewhat poaches the meat, so you don't have to baste the meat while cooking). I also reduced the cooking time to 35 minutes and the meat came out perfectly moist. Parsley is a good addition to the sauce and for plating on top of each breast.

 
Sep 30, 2009

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 made the gravy, Served with a mashed potato, Real good dinner!

 
Oct 18, 2010

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 reciepe!

 
Dec 16, 2008

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.

 

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Nutrition

  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1331 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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