Best Spruce Grouse And Pasta For One Recipes

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Steps:

• 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, garlic, 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.

SPRUCE GROUSE AND PASTA FOR ONE

Steps:

• Cut grouse into serving pieces and brown in the olive oil. Pour one can of beer over the grouse, cover, and let simmer for quite a while. If the beer simmers away, check the grouse for doneness by gnawing on a drum stick. If it is still tough, add the other beer and let simmer for a while longer. Add the pasta and water. Cook until the pasta is done. Toss in the ranch dressing and serve.Spiced with More Tall Tales - Fish and Fowl

SPRUCE GROUSE WITH BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft.
• In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm.
• Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.

SAGE GROUSE SUPREME

Steps:

• Fillet and cut 2 sage grouse into 1-inch cubes. Soak in milk for several hours or overnight. Drain and pat dry. Coat with seasoned flour (to flour add generous amounts of paprika, garlic salt, onion salt, and pepper--flour should have a red tint). Brown in hot oil. Place in Dutch oven.Add sauce ingredients. Cover and cook using 8-10 briquets underneath the Dutch oven and 15-18 briquets on the lid, or in a 350°F oven. For adult birds, which may be tough, plan on cooking about 2 1/2 hours. You'll need to freshen your charcoal for the last hour. Check periodically and add more wine or water if needed. Serve with rice or noodles and a green salad. Serves four. This is a good recipe for old as well as young birds. Pheasant can be substituted for sage grouse.Spiced with More Tall Tales - Fish and Fowl