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.

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Cook Time


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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


  1. Place the stock ingredients in a stock pot and cover with water. Bring to a boil and allow to simmer for 45 minutes.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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