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These Crazy Good Grouse Recipes Are All You Need [PICS]

Honest Food

These grouse recipes will have you in the clean plate club before you can flush a bird.

Why do we love grouse hunting so much? Maybe it's the thrilling sound of thunderous wings when they flush from tight cover. Maybe it's the achievement of actually bagging such a swift and elusive bird. Or maybe it's just because we love these mouthwatering grouse recipes so much.

Check out the recipes below and see if you can avoid the temptation to go prepare that grouse in the freezer immediately after reading it.

Northern Ontario Grouse

This is a killer as far as grouse recipes go. The bacon helps add some fat content to the relatively lean grouse meat.

grouse recipes
All Recipes


4 boneless grouse breast halves
8 slices bacon
1 cup chicken broth
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
Pepper to taste
3 tablespoons flour

How to do it:

1. Preheat the oven to 325 degrees F. Heat a large skillet over medium-high heat.

2. Fry the bacon slices until they have released their juices, but are not yet crispy. Remove the bacon and set aside.

3. Place the grouse breast halves into the pan, and brown them quickly in the bacon fat (about two minutes per side).

4. Remove the grouse, 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 grouse pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.

5. 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 grouse.

Recipe adapted via All Recipes

Whole Roast Grouse

This is a classic preparation, featuring the whole grouse to really celebrate it and use everything you can from this delicious bird.

grouse recipes
Honest Food


2 grouse
3 tablespoons unsalted butter
1 lemon

How to do it:

1. Preheat oven to 450 degrees F. Remove grouse from the fridge and pat dry. Let stand at room temperature for 30 minutes while the oven is heating.

2. Halve the lemon and stick each half into the grouse through the rear body cavity. Smear butter all over the grouse (1 to 2 tablespoons per grouse).

3. Place the two grouse in a roasting pan or cast-iron frying pan and roast for 15 minutes in the oven. Turn the heat down to 350 degrees F and turn the grouse on one side. Baste it thoroughly with the melted butter in the pan. Roast for another 10 minutes. Repeat by turning the grouse on the other side. Be sure to baste again. Roast for 10 more minutes.

4. Remove the birds from the oven and let rest on a cutting board, covered in foil, for 10 minutes.

Recipe adapted via Hunter, Angler, Gardener, Cook

Juicy Old Bird

This technique will allow even the oldest grouse you get to be as succulent as a young bird.

grouse recipes
The Field


4 cups chicken stock
4 grouse
6 tablespoons butter, melted
4 fresh bunches of thyme

How to do it:

1. Bring the chicken stock to a boil, then turn it down to low. Add the grouse to the simmering stock. This captures the moisture in the meat and ensures a perfect result.

2. Remove them after 10 minutes and allow them to cool a little.

3. Brush them with melted butter, season well with salt and pepper, and shove a bundle of thyme into the body cavity. Then brown them well in a pre-heated cast iron pan and roast them in a 350 degree F oven for six minutes.

4. Take them out and let rest for five minutes before carving.

Recipe adapted via The Field

Grouse Northwoods

This is a classic among grouse recipes. The aromas, colors, and textures all remind us of being back in the grouse woods we love.

grouse recipes
Hunter Angler Gardener Cook


1 1/2 cups wild rice, divided
3 cups chicken stock
Breasts from 4 grouse, skinned with tenders removed
1/4 cup butter, divided
1/2 cup flour
1 to 2 pounds fresh mushrooms (any kind)
2 garlic cloves, minced
1 teaspoon dried thyme
1 cup fresh cranberries
1/4 cup fruit syrup (cranberry or blueberry work well)
1/3 cup cider vinegar

How to do it:

1. Salt the grouse breasts well and set aside at room temperature.

2. Simmer 1 cup wild rice in the chicken stock until tender, anywhere from 20 minutes to 50 minutes depending on type. When the rice is done, drain and set aside.

3. Grind the remaining 1/2 cup of wild rice in a spice grinder into a powder. Mix this with flour and coat the grouse with the powder.

4. Heat 3 tablespoons of butter in a large pan and sauté the grouse breasts until they are just barely done, about 4 to 5 minutes per side. Set aside.

5. Put the remaining butter in the pan and turn the heat to high. Add all the mushrooms. Shake the pan as you do this so they don't all stick to the bottom. Keep searing and shaking the pan until the mushrooms give up their water. Sprinkle them with salt and add the garlic and thyme. Let the mushrooms sear without moving the pan for 1-2 minutes: You want them to get some browning. Stir the mushrooms and repeat until you get them as browned as you want -- about 8 minutes.

6. Add cranberries and toss to combine. Cook until they just start popping, then add the wild rice, vinegar and fruit syrup. Toss to combine and serve with the grouse.

Recipe adapted via Hunter, Angler, Gardener, Cook

One-Pan Grouse Supper

Everyone loves a one-pan meal, especially for busy week nights or while in hunting camp.

Backwoods Home Magazine
Backwoods Home Magazine


1 grouse
4 tablespoons flour
1 1/2 tablespoons camp fat (butter, oil, lard or drippings)
1 to 2 cloves garlic, minced
1 onion, chopped
1 cup water
1 or 2 potatoes, cubed
1 carrot, chopped
Seasoned salt

How to do it:

1. De-bone the grouse breast by running a sharp knife down each side of the breastbone while working meat away from bone. Cut breast meat into 1-inch cubes and leave legs whole, if using. Discard the back.

2. Dredge meat in flour. Heat the fat until sizzling. Then add the grouse pieces and sauté until golden. Add garlic and onion and fry until soft (a few minutes).

3. Add remaining ingredients.

4. Slowly add water, stirring until thick and smooth. Reduce heat, cover, and simmer until potatoes are tender, about 5 minutes.

5. Taste and adjust seasoning. Serve with bread, bun, or biscuit for soaking up the rich gravy.

Recipe adapted via Backwoods Home

Enjoy these grouse recipes with friends and family. Get them hooked on ruffed grouse of the north woods!

NEXT: Here's How to See More Ruffed Grouse Next Season [PICS]

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These Crazy Good Grouse Recipes Are All You Need [PICS]