Wild Game Wednesday: Baked Grouse and Grapes Recipe

The end of summer is only a little over a month away, and the days are beginning to get shorter.  These environmental changes bring a new excitement for many Michigan hunters, as the promise of some of the most popular hunting seasons is drawing tantalizingly closer. Included in these seasons is small game, which appeals to a very passionate niche of hunters in our state. Ruffed Grouse are one of the most popular game species nationwide, and can be found in 38 of the 49 continental states. They are hearty, native birds that are capable of withstanding harsh winters.  With Michigan’s season quickly approaching, now is a great time to find new, delicious recipes to use after a successful day in the field. The ingredients in this recipe are fresh and seasonally appropriate for the upcoming early fall season.
Take a peek at it here:

Baked Grouse and Grapes

Pluck the birds. If you must skin them, lay bacon across the breasts while baking. Make sure all shot and feathers have been removed from the meat.

Ingredients for the birds:

  • 2-3 Stalks of celery
  • 1 Medium onion, finely diced
  • 6-8 Slices of whole grain bread, cubed small
  • 1 Pound seedless white grapes, cut in half
  • 2 Ounces Frangelico Liqueur
  • 2 Beaten eggs
  • 1/2 Cup chopped hazelnuts
  • 1 Tablespoon chopped parsley
  • Dash white pepper

Directions for the birds:

In a small saute pan, slightly brown celery and onions. In a large mixing bowl, add cooked vegetables and everything else. If mixture is too dry, add an appropriate amount of milk. Fold the wings along back of birds. Make a small slit along the opening to tuck the legs into. Pack the dressing into each bird. Place in ovenproof casserole dish. Add 1 cup of water and cover with plastic wrap and foil. Bake in a 350 degree oven for about 1 hour. Remove cover, drain liquid into a small saucepan. Return birds to a 300 degree oven. Skim all grease from stock. Remove and serve when birds and sauce are done.


Ingredients for the Sauce:

  • 1 Cup seedless grapes, finely diced
  • 2 Ounces Frangelico Liqueur
  • 1-2 Chicken bouillon cubes
  • Water (enough to make 2.5-3 cups of sauce)
  • Cornstarch

Directions for the sauce:

Add grapes and Frangelico to stock and enough water to equal 3 cups total; bring to a boil. Reduce to simmer and add bouillon, if the flavor needs a boost. Thicken with melted cornstarch: cook for additional 2-3 minutes.

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