Oven Baked Grouse

4
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"This is for 2 grouse breasts, cut in half. Prep time does not include the refrigerator time. It seems like too much bake time, but it's not. We have sharp- tailed grouse here, which is more gamey tasting than some. The milk really helps a lot. Most people around here do that part."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (597.5 g)
  • Calories 2424.3
  • Total Fat - 246.9 g
  • Saturated Fat - 91.5 g
  • Cholesterol - 354.3 mg
  • Sodium - 1384.5 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 6.2 g
  • Protein - 42.4 g
  • Calcium - 172.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.2 mg

Step 1

In a gallon storage or freezer bag, place the 4 grouse breast halves and the 2 cups of milk. Seal the bag and place in the refrigerator for 24 hours.

Step 2

The next day when you're ready to cook, heat the oven to 325 degrees Fahrenheit.

Step 3

In a large skillet, fry the 8 pieces of bacon on medium heat until they are cooked, but not crispy. Set the bacon aside.

Step 4

Place the grouse in the same pan; browning for 2 minutes per side.

Step 5

Remove the grouse and wrap two pieces of bacon around each breast half. Keep it together with toothpicks.

Step 6

Pour the bacon drippings from the pan into a baking dish, preferably enough to cover the bottom. Place the grouse in next. Then add the rest of the ingredients.

Step 7

Roast 45 minutes uncovered.

Step 8

After roasting, you can make gravy with the drippings if you want. (I'm the world's worst, so I don't even try.)

Tips & Variations


  • Toothpicks (to hold the bacon)