Soused Grouse
from "Wild About Game"
by Janie Hibler
Sharp-tailed grouse are distinctly flavorful with moist, dark-colored meat that
has an affinity for blackberry brandy. I learned how to cook them from my
friend Lynn Loacker, who is an avid hunter and the past-president of the Oregon
chapter of the Ruffed Grouse Society, as well as a good cook. She roasts
the birds and bastes them with blackberry brandy. The birds are served
whole and each quest is instructed to make a 2-inch slit in the breast meat on
both sides next to the breastbone. She passes the sauce boat and everyone
ladles some of the savory blackberry sauce over their birds.
The cooking of the birds is done in two steps. First, they are browned on
top of the stove, then they are transferred to a baking dish and put into the
oven. While the birds are roasting, the blackberry sauce is prepared.
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5 tablespoons unsalted butter or half olive oil and half butter
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2 cups blackberry brandy, plus more for pouring over the birds
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¼ cup all-purpose flour
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¼ teaspoon poultry seasoning
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¼ teaspoon celery salt
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¼ teaspoon garlic powder
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½ teaspoon salt, plus more to taste
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½ teaspoon freshly ground black pepper, plus more to taste
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4 sharp-tailed grouse or chukar partridges, about 8 to 10 ounces each
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3 shallots, chopped
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1 cup fresh or frozen blackberries, thawed on a paper towel for 20 minutes
(optional)
Preheat the broiler with the rack in the lowest position.
Melt 3 tablespoons of the butter in a 9 x 13-inch baking dish, add the
shallots, and pour in ½ cup of the blackberry brandy; set aside.
Combine the flour, poultry seasoning, celery salt, garlic powder, salt, and
pepper in a shallow dish. Dredge the birds in the seasoned flour.
Melt 2 tablespoons of butter in a large sauté pan over medium-high heat
and brown the birds on all sides. Transfer the birds to the prepared
baking dish, arranging them breast side up. Pour a little
brandy over
each bird. Bake for 20 minutes, basting every so often, until their juices
run a rosy color when the meat is poke with a fork. If the legs start to
get too brown, wrap in foil.
While the birds are broiling, make the sauce. Pour the remaining 1½
cups brandy into the sauté pan and reduce by half. When the birds
are done, pour all the cooking juices into the sauté pan and continue
reducing until the sauce is thick. Add the blackberries and gently heat
for 1 to 2 minutes. Season the sauce with salt and pepper.
Serve 1 bird per person. Instruct each guest to make a 2-inch slit in the
breast meat on both sides next to the breastbone. Pass the sauce boat
and ladle a spoonful of sauce into the slits.
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