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Northern Ontario Partridge (Ruffed Grouse)
Northern Ontario Partridge (Ruffed Grouse)
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Traditional Scottish partridge breasts seared in bacon grease, roasted in wine sauce, and served with rich gravy.
Ingredients:
  • 4 boneless partridge breast halves
  • 8 slices bacon
  • 1 cup chicken broth
  • toothpicks
  • 1 cup white wine
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • freshly ground black pepper to taste
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Preheat a large skillet over medium-high heat. Cook the bacon slices until they release their juices but are not yet crispy. Set the bacon aside. Quickly brown the partridge breast halves in the same skillet for about 2 minutes per side.
  • Wrap each partridge piece in two slices of savory bacon and secure them with toothpicks. Transfer the succulent pieces to a baking dish and generously pour in the flavorful drippings from the skillet. Add in the rich chicken broth, crisp white wine, aromatic shallots, garlic, and a sprinkle of salt and black pepper to enhance the flavors.
  • Roast for 45 minutes in the oven. Remove drippings from the baking dish using a turkey baster, then transfer to a saucepan. Whisk in flour and cook over medium-low heat, stirring constantly until thickened. Serve the gravy with partridge.

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