Bacon-Wrapped Roasted Grouse with Mushrooms

I am way out of my comfort zone on this one, as I am not a chef, not a food blogger, and not a recipe and food writer. However, I like food that I prepare, and food that I harvested myself. So here goes...

This dish brings together the succulent flavors of wild grouse with the smoky saltiness of bacon and the earthy depth of mushrooms. A delightful game bird recipe that showcases the richness of the season. This recipe is something that I have been wanting to try after reading about how well grouse pairs with bacon and mushrooms. Below is the recipe to cook my first harvest grouse – you can read more about that hunt in this blog post.

Ingredients:

• 2 Grouse, deboned and breasted

• 6-8 slices of thick-cut smoked bacon

• 1 cup/240g of sliced mushrooms (preferably cremini, or baby portabella)

• 2 cloves of garlic, minced

• 1 shallot, finely minced

• 2 tbsp./28g of unsalted butter

• 1 tbsp./14 ml of olive oil

• 1.5oz/50ml of your favorite bourbon

• ½ cup/237ml of cream

• Pinch of smoked paprika

• Salt & pepper to taste

Instructions:

Preheat your oven to 375°F (190°C)

Clean and debone the wing meat, and breasts of your grouse.

Lightly season with salt and pepper. Wrap each breast, and each corresponding wing meat with 3-4 slices of bacon, securing with toothpicks or butcher’s twine, if needed.

The bacon use is multi-purpose; it imparts a smoky flavor to the

grouse, as well as keeping it moist during roasting. Place in an oven-safe dish, bake for 25-30 minutes or until the internal temperature reaches 160°F (70°C).

While the grouse are cooking in the oven, we can begin on the mushrooms. In a skillet, add the butter and olive oil. Sauté minced shallots and garlic until fragrant. Add the sliced mushrooms, adding some salt to pull the moisture out, and until they begin to brown. Once the mushrooms are thoroughly cooked, add your favorite bourbon; be sure to add to the pan off of any fire, allow that alcohol to boil off. Add your half cup of cream, along with a pinch or two of smoked paprika. Simmer for two minutes.

After the grouse reaches your target temperature, plate over a bed of mashed or whipped potatoes, and drizzle your mushroom bourbon cream sauce over top and enjoy.

For drink pairing, try a dry white wine, or a three finger pour of your bourbon. For me I was having a pour of a new bourbon I am currently enjoying--First Call Kentucky Straight Bourbon.