Roasted Ruffed Grouse
Take advantage of a lightly-shot bird to pluck and roast it whole for the full flavor experience of a ruffed grouse
Ruffed grouse is one of the best-eating upland birds. However, they’re one of the toughest birds to hunt. Having a good dog can help, but even with a good dog, grouse can be frustrating for hunters and dogs alike. The thick cover the birds are found in makes them difficult birds to take down. When they flush, you only have a few seconds before they are gone, or they conveniently put trees between you and them. When you connect with a grouse, the bird commands respect from the field to the table.
Ruffed grouse is a mild, slightly funky-tasting bird, but in a good way. Like any animal, their taste varies depending on the time of year and what they have been feeding on. They can be cooked like any domestic bird, such as spatchcocked on the grill over charcoal or roasted whole in the oven.
Grouse are very low in fat and dry out easily; it is important not to overcook them. I always use a digital thermometer to be sure I cook them properly. I aim for 150 to 155 Fahrenheit. I also brine my birds before roasting or grilling because brining ensures a moist, tender bird.
Most hunters I know skin their grouse. They are tricky birds to pluck as their skin is fragile, and if a bird isn’t shot well, one can’t avoid skinning them. But sometimes, you get a perfectly shot bird with no pellets in the breast or anywhere else except the head. When that happens, you owe it to yourself and the bird to patiently pluck it; it’s perfect for roasting skin-on. There is flavor in that skin, so take your time. It’s worth the effort.
Roasted Ruffed Grouse
Ingredients
- 1 whole ruffed grouse plucked
- 4 sprigs rosemary
- 1 orange cut into ½" slices
- ½ cup pomegranate seeds
- 2 tbsp unsalted butter
Brine
- 1 gallon water
- 1 cup kosher salt
- 1 cup sugar
- 2 tbsp peppercorns
- 6 bay leaves dried
- 10 sage leaves fresh
Pomegranate Glaze
- 2 cups pomegranate juice
- 6 sprigs fresh rosemary
- 3 tbsp maple syrup
- 2 tbsp whole grain mustard
- ¼ tsp salt
Instructions
Glaze
- In a small saucepan, combine the pomegranate juice and 1 sprig of rosemary. Place the pan over medium heat and reduce it by half, about 15 minutes.
- Stir in the mustard and maple syrup and continue to reduce the sauce until it’s slightly thickened. Season with salt to taste; remove the thyme sprig and set aside.
Brine
- In a non-reactive pot large enough to hold 1 gallon of water, bring to a boil, add the salt and brown sugar, and allow it to dissolve.
- Add a sprig of rosemary, lemon slices, bay leaf, and peppercorns, and allow it to cool.
- Once cooled, add your grouse and be sure it's submerged. Put the pot in the fridge and allow to soak for 4 to 5 hours.
- Remove from the fridge, rinse the bird well, and dry the skin with a paper towel.
- You can either put it back in the fridge uncovered to dry the skin overnight or cook it as is. If you want to cook it right away, try to get the skin as dry as possible with a paper towel. The drying of the skin helps get crispy skin.
Roast
- Take grouse from the fridge, let sit for 30 minutes, and preheat the oven to 450℉.
- Take ½ tablespoon of butter and stuff it into the crop of the grouse and take the other ½ tablespoon and smear it all over the bird. Do not add salt to the bird, as it's already seasoned from the brine.
- Cut 2 slices of orange in half so they fit better into the bird’s cavity, and stuff them into the inside of the grouse along with 2 sprigs of rosemary.
- Truss the bird with some kitchen string.
- Place the bird into a cast iron pan or roasting pan, cut the remaining orange slices in half, and arrange them around the bird along with the last 2 springs of rosemary and the pomegranate seeds.
- Roast for 20 minutes, then reduce oven to 350℉ and continue roasting for another 10 minutes. You are looking for a temperature of 150 to 155℉. Size of birds vary, so adjust the time to suit bird size.
- During the last 10 minutes of cooking, brush on the pomegranate glaze a few times.
- Remove from oven and let rest for 5 to 10 minutes.
- Carve like a chicken and place pieces in a serving plate topped with the roasted oranges and pomegranate seeds, fresh pomegranate seeds, and whatever juices are left in the pan. Serve with whatever sides you prefer. I suggest roasted potatoes.
Nutrition
