Northern Ontario Partridge Ruffed Grouse Recipe

Name: Northern Ontario Partridge Ruffed Grouse Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1/4 cup olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons soy sauce; 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon black pepper (freshly ground); 2 whole ruffed grouse (cleaned and plucked); 1 tablespoon butter (melted); to taste salt; to taste pepper

75 min 4 servings Medium

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Discover the authentic flavours of Northern Ontario with this delicious partridge ruffed grouse dish, perfect for a rustic and hearty meal.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Northern Ontario is known for its rich wilderness and abundant game, making grouse hunting a popular activity among locals. The partridge, or ruffed grouse, is a prized game bird in this region due to its tender meat and mild flavour. This recipe captures the essence of Northern Ontario's culinary tradition by combining rustic ingredients with simple techniques. This Northern Ontario Partridge Ruffed Grouse recipe is designed for those who appreciate the taste of wild game and want to bring a piece of the Canadian wilderness to their dining table. By following this recipe, you'll be able to enjoy a dish that is both authentic and easy to prepare, perfect for a weekend family dinner or a special occasion.

Instructions

Prepare the marinade

In a bowl, combine olive oil, apple cider vinegar, soy sauce, minced garlic, thyme, rosemary, and black pepper.

Pro tip: Mix well to ensure all herbs are evenly distributed.

Marinate the grouse

Place the grouse in a resealable bag and pour the marinade over. Seal and refrigerate for at least 2 hours, or overnight for best results.

Pro tip: Turn the bag occasionally to ensure even coating.

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the grouse for roasting

Remove the grouse from the marinade and pat dry with paper towels. Season with salt and pepper.

Pro tip: Patting the grouse dry helps achieve a crisper skin.

Roast the grouse

Place the grouse in a roasting pan and brush with melted butter. Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (74°C).

Pro tip: Baste the grouse halfway through cooking to keep it moist.

Rest the grouse

Remove the grouse from the oven and let it rest for 10 minutes before carving.

Pro tip: Resting allows the juices to redistribute, making the meat more tender.

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Tips & Tricks

Ensure the grouse is fully thawed before marinating.
Use a meat thermometer to check the internal temperature.
Let the cooked grouse rest before serving for juicier meat.

Frequently Asked Questions

What is a ruffed grouse?

The ruffed grouse is a medium-sized game bird found in Northern Ontario, known for its tender meat and mild flavour.

How do you cook Northern Ontario partridge ruffed grouse?

Marinate, roast at 375°F (190°C) for 35-45 minutes until 165°F (74°C) internally, then rest.

What does ruffed grouse taste like?

Ruffed grouse has a mild, slightly gamey flavour similar to chicken, but with a richer taste.

How long should you marinate grouse?

Marinate the grouse for at least 2 hours, or overnight for best flavour.

What should I serve with ruffed grouse?

Serve with roasted vegetables or wild rice, and pair with a light red wine like Pinot Noir.

Serving Suggestions

Serve the Northern Ontario Partridge Ruffed Grouse with roasted seasonal vegetables or wild rice to complement its earthy flavours. A light red wine, such as Pinot Noir, pairs wonderfully with this dish. You can prepare the marinade ahead of time and store it in the refrigerator for up to two days. Cooked grouse can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.

Nutrition per serving

320

Calories

35g

Protein

20g

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