(Photo courtesy of Adam Berkelmans)
November 22, 2024
By Adam Berkelmans
Print Recipe
People often look at me askance when I say that I pluck the grouse that I shoot. Even the guys I’m hunting with think it’s kind of funny, though I’ve made converts out of a few of them over the years.
When people try this recipe though, they stop laughing, realizing that texture and flavor are great reasons to pluck grouse!
This recipe can definitely be made with skinless grouse (and even grouse breasts if you reduce the cooking time), but I implore you to try to bring at least a couple of them home plucked. Just remember, to transport these birds, you often have to leave the feathers on one wing.
This is a pretty simple recipe, but man is it ever tasty. The type of whiskey will subtly influence the flavor. Being Canadian, I often prefer a rye whisky, but bourbon will also do nicely!
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Serves: 2 (double recipe to make 4 servings)Prep Time: 20 minsCook Time: 45 mins
Ingredients:
2 whole ruffed grouse, spatchcocked *see first step 1 tablespoon butter Kosher salt Black pepper Herbes de Provence (or your favorite dried herb blend) 1/3 cup whiskey 1 shallot, minced 1 teaspoon Worcestershire sauce 1 tablespoon creamy Dijon mustard 1/2 cup heavy cream 1 teaspoon cider vinegar Fresh chives or parsley for garnish Directions:
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Preheat oven to 450°F. Spatchcock the grouse. *To do this, take kitchen shears and make cuts on both sides of the spine to remove it. Turn the bird breast-side-up and push down to flatten it. Take the butter and rub half a tablespoon over each bird, making sure you get some under the skin. Season generously with salt, pepper, and herbes de Provence. Put the birds in a large cast iron pan or roasting tray and put in oven for 15 minutes. Reduce heat to 350°F. Tilt the pan and use any accumulated butter and juices to baste the birds. Cook for another 15 minutes or until a meat thermometer in the breast reads 160°F. You can put it under the broiler for a minute or two if you want crispier skin. Transfer the birds to a plate to rest and set the same pan on the stove over medium heat. Add the second tablespoon of butter and the shallots and cook for about 3 minutes or until soft. Add the whiskey and scrape up anything stuck to the bottom of the pan. Once the whiskey mostly evaporates, add the Worcestershire, Dijon, cream, and vinegar. You can add a small pinch of herbes de Provence for more flavor as well. Bring to a strong simmer and whisk until the sauce becomes thick and clinging. Spoon some sauce onto a plate, top it with one of the grouse, then drizzle more sauce on top. Garnish with fresh herbs if using. Repeat with the other bird. Enjoy!
