How to Make Northern Ontario Partridge (Ruffed Grouse) - A Step-by-Step Guide

When it comes to wild game, Northern Ontario is a treasure trove of flavorful and unique options. One such prized bird is the Ruffed Grouse, a small game bird that is known for its delicious and tender meat. This bird is a popular target for hunters in the region, and its meat is highly sought after for its robust flavor and lean, healthy qualities.

For those lucky enough to have access to freshly hunted Ruffed Grouse, there are countless ways to prepare and enjoy this delectable bird....

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Ingredients

  • 4 boneless partridge breast halves
  • 8 slices bacon
  • 1 cup chicken broth
  • toothpicks
  • 1 cup white wine
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
  • Remove the partridge pieces, 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 partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
  • 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 partridge.
  • Nutrition

    484 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 112mg
    • Sodium: 1331mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 30g
    • Vitamin C: 3mg
    • Calcium: 30mg
    • Iron: 3mg
    • Potassium: 575mg