Add the onion, garlic, mushroom, and carrot to the pan and saute for 3 minutes. Place flour in another large shallow dish; add goose in batches and turn to coat. Such a goodles recipe, we use it with venison as well. Yum Oh! I can't wait to make this again. Top slow cooker grouse recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Cook for around 45 minutes and always allow the bird to cool in the stock to help lock in moisture - you can keep the birds whole, or joint them. Family favorite.

Make sure you braise the bird, or pot-roast, ideally in a mix of stock and good quality red wine. Drain goose, discarding marinade. Good luck:). I made this back in October on a grouse hunting trip. Older birds can be a bit tough, but have bags of flavour and are great for good slow cooking in stews and pot roasts. Also there is just so much grease in this dish that it seems like too much.

I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder.

Thank you for sharing this recipe.

I've had trouble finding recipes for partridge but now I need not look any further.

Grouse will be abundant in the months after the 12th of August, so make the most of the bounty from this time to the end of the season in December (or November in Northern Ireland).

In a large skillet over medium heat, brown goose in butter on all sides. this was an excellent recipe! Add goose; Drain goose, discarding marinade. Back to Northern Ontario Partridge (Ruffed Grouse).

Remove the partridge pieces, and wrap each one with two slices of bacon.

Preheat the oven to 325 degrees F (165 degrees C). When cooking was done I removed the birds and the mushrooms then made the gravy Served with a mashed potato Real good dinner! Super Good!!! I sauted it with the bacon (add garlic about half way through bacon cooking process so that it doesn't burn). Red grouse is the most commonly shot and eaten variety, though ptarmigan, black grouse and the protected capercaillie are all members of the grouse family.

Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Secure with toothpicks. Heat a large skillet over medium-high heat. slow cooker. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Serve with potatoes, noodles or rice.

Use chicken temp guidelines. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper. Cook for around 45 minutes and always allow the bird to cool in the stock to help lock in moisture - you …

Before cooking, it is wise to truss the birds so that they hold their shape and cook evenly - you can ask your butcher to do this for you. Any suggestions? Transfer to a 3-qt. It has a strong gamey flavour which needs to be balanced by sweet and sour accompaniments – hence why it matches so well with blackberries – so be bold when choosing what to serve with this glorious bird. Younger birds are best for quicker cooking methods such as pan-frying. The recipe does not specify what to do with the gatlic; I added it to the wine/broth....mmmmmm.... gravy was delicious too!