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Wild Game Sauce

Ruffed Grouse with Apples & Grapes

Serves 4

For those with the shooting skills to put down a grouse or two, nothing can be better to share with friends and family. This is one of our favorite ways to serve them up.

Preparation:

Preheat oven to 385 degrees.

Place two drawn & skinned grouse in a baking pan,
breast side up.

Completely cover breasts with bacon strips so that no bare meat is showing.

Stuff grouse with mixture of diced apples and grapes, seal cavity closed with toothpick.

Pour apple cider in the bottom of the baking pan along with the remaining diced apples and sliced grapes. Roast uncovered for 55 minutes.

Allow bird to rest for 3 minutes before serving with Chatellier’s on the side.

Goes well with wild rice and asparagus w/hollandaise.

Ingredients:

2 Ruffed grouse – drawn and skinned

2 apples - chopped fine
Bunch of purple or red seedless grapes - sliced
Salt (to taste)
Pepper (to taste)
Chatellier's Rare Wild Game Sauce