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A whole, roasted ruffed grouse is served in a cast iron pan with a background of herbs, fruit, and linen

Roasted Ruffed Grouse

The best way to enjoy the full flavor of a prized grouse
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Prep Time 30 minutes
Cook Time 40 minutes
Brining Time 5 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 393 kcal

Ingredients
  

  • 1 whole ruffed grouse plucked
  • 4 sprigs rosemary
  • 1 orange cut into ½" slices
  • ½ cup pomegranate seeds
  • 2 tbsp unsalted butter

Brine

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

Calories: 393kcalCarbohydrates: 69gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 579mgPotassium: 849mgFiber: 4gSugar: 61gVitamin A: 542IUVitamin C: 40mgCalcium: 168mgIron: 1mg
Keyword Grouse, Roast, Ruffed Grouse
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