Oven Baked Grouse
April 07, 2020
"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."
- 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
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.
The next day when you're ready to cook, heat the oven to 325 degrees Fahrenheit.
In a large skillet, fry the 8 pieces of bacon on medium heat until they are cooked, but not crispy. Set the bacon aside.
Place the grouse in the same pan; browning for 2 minutes per side.
Remove the grouse and wrap two pieces of bacon around each breast half. Keep it together with toothpicks.
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.
Roast 45 minutes uncovered.
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)