by Ryan Sparks
Knowing how to use an entire bird in the kitchen is an essential skill for any grouse hunter. Breast meat gets all the attention, but knowing how to cook the legs slowly until the meat falls off the bone, turn giblets into rich gravies or sauces and make a delicious stock from the carcass takes far more care, knowledge and skill. Here’s a recipe to help you on your way to using the whole grouse. It includes something familiar (grouse breast) and something possibly new (grouse liver) but transformed into a luxurious pâté.
This recipe serves two people but can easily be expanded to feed a crowd. Even better, it takes around 20 minutes from start to finish. Its perfect for a fancy, but not fussy, dinner.
Ingredients:
- 2 ruffed grouse
- 2 cloves garlic, peeled and minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 4 tablespoons olive oil
- ¼ pound upland bird livers (ruffed grouse, woodcock, pheasant and turkey all work well)
- 1½ tablespoons heavy cream
- Freshly grated nutmeg to taste
- 2 slices hearty bread, lightly toasted and buttered. (Almost any bread you enjoy, except sliced white bread, will work.)
Step 1
Set your oven to warm, or as low as it will go. Breast the grouse. Save the carcasses for stock. In a small bowl, combine 2 tablespoons of olive oil with the garlic, thyme, parsley and oregano. Coat the grouse breasts in the olive oil and herb mixture. Once the meat’s well coated, salt and pepper it generously.
Step 2
Add 1 tablespoon of olive oil to a skillet over medium-high heat. Sauté the grouse breasts until they’re slightly browned on both sides and just cooked through. Place the breasts on a plate, cover with foil, and transfer them to the oven.
Step 3
Wipe out the skillet with a paper towel and add the remaining tablespoon of olive oil. Over medium-high heat, sauté the livers until they’re browned on the outside and just slightly pink inside, 3 to 8 minutes depending on size. Don’t overcook the livers or they’ll become chalky. Transfer the livers to a food processor, add the cream and nutmeg and process until smooth. Taste for salt and pepper, and season accordingly.
Step 4
Toast and butter the bread. Spread each slice with the pâté you and place two grouse breasts on top. Serve with a green salad and memories of the grouse woods.
