Or, if you’re my family, you call them ‘ruff-ed’ grouse, or just plain ‘gruss.’ Because life is no fun whatsoever if you don’t massacre the English language.

My parents were here for a week last month, and while they were here my dad and husband went bird hunting. They brought home these 3 beauties (ignore the rigor mortis, please):

Which became dinner the following night. (And notice the dog in the background like ‘HAAAAAYYY, any of that for me!?’)

Pan-Fried Ruffed Grouse

Lard or olive oil
Breast meat from several ruffed grouse, bones removed (double check for lead, if you know what I mean)
Salt, pepper

Heat a scant 1/4 inch of lard or olive oil (not extra virgin) in a frying pan over medium high heat.

Dredge the grouse in flour. When the fat in the pan is hot, add as much meat as will fit without crowding the pan. Season with salt and pepper.

Cook until browned and cooked through, 2-3 minutes per side for the largest pieces. Smaller pieces will cook a bit faster.


2 thoughts on “From Woods to Table : Ruffed Grouse”

  1. Looks delicious. Does it taste anything like chicken? Oh, and did your parent's visit have anything to do with the guestroom remodel?

    1. The meat tastes a bit like chicken, but it's a lot more flavorful. And yes, you've pinpointed it! The remodel was for the Parental Units. We turned the room they usually stay in into an office, so the remodel was necessary this time around.

Comments are closed.