Grouse Cacciatore

October 29, 2011 Posted by Site Owner

September is grouse season and I started it with a new recipe that fast became a favourite. We hang our birds for at least 24 hours before gutting and cleaning them which seems to make them less stringy and tough. Friends of ours prefer to clean them the same day but soak the breasts in buttermilk at least an hour  before using them. Either way, this recipe will do your birds justice!



2 grouse breasts
1/3 cup flour ( or brown rice flour for a healthier option)
salt and pepper

2 TBSP extra virgin olive oil (divided)
1/2 pound mushrooms (I reconstitute morel mushrooms)
1 onion sliced
1 celery rib chopped into 1/2 inch pieces
1 green pepper chopped into 1/2 inch pieces
12 olives, green or black, sliced
1/2 cup white wine or sodium reduced chicken stock
12 oz can of tomato sauce
chopped parsley
1/2 tsp oregano
1/4 tsp mace or pumpkin pie spice
1/4 tsp ground cloves



Pound the grouse breasts until thin between two sheets of wax paper. Cut into finger-size servings. Put flour, salt and pepper into a bag and shake the grouse pieces until coated. Shake off excess flour and put the pieces of grouse aside.

In a large dutch oven or deep frying pan over medium high heat, heat 1 TBSP of the oil. Brown the grouse strips on both sides. Remove from the pan. Add the onions, pepper, celery and parsley. Saute for 2 minutes on the med high heat. Add the wine or chicken stock, oregano, mace, grouse and cloves and cover. Simmer on low heat for 15 minutes or until the meat is tender.

In a separate pan heat the remaining TBSP of olive oil. Saute the mushrooms before adding the tomato sauce. Stir together with olives into the grouse mixture.

Heat until completely hot.

Serve over a bed of brown rice or whole wheat pasta.


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