Roast Grouse With Mushrooms

For those who appreciate the rich and gamey flavor of wild birds, Roast Grouse with Mushrooms is a classic recipe that is hard to beat. When properly prepared in a roasting pan, the tender and flavorful meat of the grouse can be a gastronomic delight, especially when served alongside a delicious cream of mushroom sauce with a smoky bacon and whiskey twist.

To prepare this dish, it’s important to start with a fresh and properly cleaned grouse. The recipe is simple, and the focus is on showcasing the meat’s natural flavors. Roasting the bird is the perfect way to cook it, but care must be taken not to overcook it, as this can result in dry meat. The key is to rest the bird well before serving to allow the juices to redistribute.

The mushrooms are a perfect complement to the rich, gamey flavors of the grouse, and the cream sauce adds a luxurious touch to the dish. By making the sauce from scratch, you can ensure that it is perfectly seasoned and has just the right amount of creaminess.

Whether you’re preparing this dish for a special occasion or simply want to treat yourself to a hearty and flavorful meal, Roast Grouse with Mushrooms is a recipe that is sure to please. So, give it a try and savor the delicious flavors of this classic dish.

Serve this Roast Grouse with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also pairs well with Garlicky Roasted Broccoli or Parmesan Asparagus.

Roast Grouse With Mushrooms

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• Author: Jonathan Miles
• Prep Time: :15
• Cook Time: :40
• Total Time: :55
• Yield: 4 1x
• Category: Main
• Method: Oven

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 4 grouse
• 4 Tbsp. butter, softened
• 8 strips bacon
• 2 Tbsp. butter
• 20 oz. cremini or wild mushrooms, trimmed and sliced thin (morels, chanterelles, or a mix of wild ****and cultivated would be good)
• 1 shallot, minced
• 1 cup rich chicken stock (or defatted drippings from the pan)
• 3 sprigs thyme
• 12 cup creme (or creme fraiche)
• (or)
• 1 Tbsp. bourbon
• 1 Tbsp. fresh thyme leaves, chopped
• Salt and freshly ground black pepper

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Instructions

1. ROAST THE GROUSE: Preheat the oven to 425 degrees. Rinse the birds, pat dry, then smear each with a tablespoon of softened butter. Generously salt and pepper, inside and out. Wrap 2 bacon slices around each grouse, then set them in a roasting pan. Roast in the oven until the grouse is browned, about 25 minutes. Remove to a plate and let rest, covered loosely in tinfoil, while you make the sauce.
2. MAKE THE SAUCE: Melt 2 Tbsp. butter in a large saute pan over medium-high heat. Add the mushrooms and about 1/2 tsp. salt and saute, stirring frequently, until the mushrooms release a lot of moisture and begin to smell fragrant, about 5 minutes. Reduce the heat to medium and add the shallot. Saute until soft, and until most of the moisture has gone out of the pan, about 4 minutes. Add the stock (or defatted drippings from the roasting pan) and thyme sprigs and simmer until the liquid is reduced by half. Pour in the cream and bourbon and simmer until the sauce thickens, about 3-5 minutes.
3. Spoon the sauce onto four plates, and rest a grouse in the center of each. Sprinkle thyme over the grouse.