Alberta is blessed with a diverse array of upland gamebirds, including the native ruffed, dusky (also known as blue), spruce, sharp-tailed grouse, and several species of ptarmigan. Introduced species include ring-necked pheasant, gray partridge, and Merriam’s turkey. No matter what species you pursue or harvest, you get to enjoy diverse habitats and birds that grace a table with gratitude.

This recipe can be used with smoked or grilled upland game bird meat. The smoked versions add flavour layers and help keep the proteins moist and tender.

A light dressing that enhances the taste of all ingredients is essential, and a Greek version featuring lemon, oil, herbs, and spices really brings everything together. Large, bold pasta stands up to being dressed and tossed, so go big and keep it al dente.

Ingredients:

Smoked grouse

• ½ cup pickling salt
• ½ cup brown sugar
• 5 litres of ice water
• 2 whole upland birds, skin off or on

Dressing

• 1 lemon, juice and zest
• 2 cloves garlic, pressed
• ¼ cup olive oil
• ½ tbsp dried oregano
• ½ tsp celery seed
• ½ tsp salt
• ½ tsp black pepper

Pasta salad

• 1 ½ cups boneless, smoked or grilled grouse, cubed
• 8 oz pasta (any shape)
• ½ long English cucumber, diced
• 1 red or yellow bell pepper, diced
• ½ red onion, diced
• ¼ cup pitted Kalamata olives
• ½ cup feta cheese, crumbled
• ¼ bunch fresh parsley, chopped

 

Directions:

Smoked grouse

1. Combine the brine ingredients, ensuring the water is ice cold and the salt and sugar are dissolved.
2. Add the birds to the brine, ensuring they are completely submerged in water. Place a plate on top of them if needed, then refrigerate for 24 hours.
3. Remove the birds from the brine and rinse under cold water for one minute. Place the birds on a drying rack until a pellicle forms (shiny and dry).
4. Preheat the smoker to 180°F, then place the birds on the rack. Use a meat thermometer to monitor the birds until they reach an internal temperature of 155°F. Remove the birds from the smoker and allow them to cool.

Dressing

1. Mix all ingredients and let stand for 10 minutes.

Pasta salad

1. Prepare the pasta according to the instructions on the bag for al dente. Remove from the heat, then strain the pasta and rinse it with cold water for 1 minute to stop the cooking process. Leave in the colander to drain and dry.
2. In a large bowl, add the grouse, pasta, cucumber, pepper, onion, olives, and feta cheese.
3. Pour the dressing over the salad and toss lightly until all pieces are coated.
4. Top with the parsley and toss to blend.