Ruffed Grouse Stew

If this isn’t comfort food at its finest, we don’t know what is! Sure, there are multiple steps involved, but the heavenly smell in your kitchen will let you know it’s all worth it. Put your game birds to good use and make this delicious classic.

Prep Time

28h

Cook Time

Total Time

28.5h

Servings

kCal/Serving

288

Ingredients:

For Stock:

2 whole ruffed grouse, skinned (pheasant or other upland bird)
1 stalk of celery sliced
1 medium onion, sliced
1 carrot, sliced
1 tbsp pickling spice
1 bay leaf
4 to 5 cups water

For Biscuits:

2 cups sifted all-purpose flour
2 tsp baking powder
1 tsp salt
¼ cup cold shortening (or lard)
â…” cup cold milk

For Stew:

Grouse meat, deboned and cubed
1 medium onion, diced
2 celery stalks, sliced
2 carrots, peeled and sliced
4 potatoes, peeled and cubed
¾ cup frozen peas
prepared grouse and vegetable stock
2 tbsp cornstarch

Directions:

Place the stock ingredients in a stock pot and cover with water. Bring to a boil and allow to simmer for 45 minutes.
After simmering, debone the meat from the legs, thighs, and breasts, and cut into cubes. Use a colander or strainer to remove vegetables and spice from the prepared stock. Discard vegetables and put clear stock into a pot. Set aside 1 cup of broth for later.
Move onto your biscuits next—sift together flour, baking powder and salt. Cut in the shortening using a fork or pastry blender. Add the milk and stir, careful to not overmix (the less mixing the more tender the biscuits).
Knead a few times on a lightly floured surface. Pat out to ¾-inch thickness and cut with a biscuit cutter or into 2-inch circles.
Bring remaining stock to a boil and add the onion, celery, carrots, potatoes and frozen peas. Simmer covered for 5 minutes. Vegetables should still be firm.
Stir in the cubed meat. Bring back to a boil and thicken the entire mixture with cornstarch and the cup of broth set aside earlier (blend starch and broth by whipping with a fork then slowly add to the stew). Continue to stir until mixture thickens, then remove from heat.
Pour the stew into a casserole dish. Top with your prepared biscuits, then place in the oven at 375°F. Bake for 25 minutes or until biscuits are golden brown.

Comments

Energy (kCal)

112

Protien (g)

25.94

Fat (g)

0.88

Cholesterol (g)

0.040

You might also like...

Moose and Broccoli Chow Mein: Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.

Blueberry & Citrus Pheasant Sausage: Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.

Goose and Nut Pâté: A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.

Sandhill Crane - Ribeye of the Sky: Sandhill crane is called ribeye of the sky because it’s more like beef than it is fowl. Try this simple marinade on the grill for tender, flavourful wild meat.