SPRUCE GROUSE WITH BLUEBERRY SAUCE
We just call them partridge, even though they are technically spruce grouse. There are the ones with the dark meat, and the ones with the white meat. Taken from Canadian recipe site joycesfinecooking.com Posted for ZWT II '06
Provided by Cynna
Categories Quail
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft.
- In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm.
- Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.
Nutrition Facts : Calories 202.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.2, Carbohydrate 25.7, Fiber 1.4, Sugar 21.9, Protein 0.7
WILD ALASKAN GROUSE WITH BLUEBERRIES
When I was little, my dad would often come home having bagged wild duck or pheasant, but rarely grouse. I've had grouse since then, though. Wild grouse is a great treat! This recipe is adapted from one that was in "Alaska Magazine."
Provided by Uncle Dobo
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well.
- Preheat oven to 425 degrees F.
- Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later.
- In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don't forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like.
- Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes.
- Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture.
- While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there's not enough juice for your taste you can add a little unsalted chicken stock, but you don't want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper.
- When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens.
- Makes 4-6 servings.
- Note: there's a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I'd always prefer to use fresh over dried.
Nutrition Facts : Calories 213.4, Fat 18.2, SaturatedFat 4.8, Cholesterol 11.4, Sodium 31.7, Carbohydrate 14.2, Fiber 1.9, Sugar 9.7, Protein 0.7
WILD RICE WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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