Ruffed Grouse: Simple Recipes for a Delicious Wild Game Meal
If you’ve ever been lucky enough to bring home a ruffed grouse after a hunt, you know what a treat it can be. The meat is lean, tender, and has a mild, slightly gamey flavor that makes it a fantastic choice for a wide range of recipes. Over the years, I’ve cooked grouse in a variety of ways, and I’ve found that keeping it simple often brings out the best flavors. Here are a few of my favorite recipes for ruffed grouse that anyone can make at home.
But before we dive into the recipes, let’s talk about the nutritional value of ruffed grouse. As a wild game bird, grouse is a fantastic source of lean protein. A 3-ounce serving of cooked grouse contains about:
120-130 calories
25 grams of protein
1-2 grams of fat
It’s also rich in essential nutrients like iron, zinc, and vitamin B6. Since wild grouse feed on natural vegetation, their meat is generally free of antibiotics and added hormones, making it a healthier option than many store-bought meats.
Pan-Fried Grouse with Garlic and Herbs
This is my go-to recipe when I want something quick and flavorful. The key to cooking ruffed grouse is not to overcook it. The meat is lean, and if you leave it on the heat too long, it can dry out.
Ingredients
2 ruffed grouse breasts
2 tablespoons olive oil or butter
2 cloves garlic, minced
Fresh thyme or rosemary
Salt and pepper to taste
Lemon wedges for serving
Instructions
Heat the olive oil or butter in a skillet over medium-high heat.
Season the grouse breasts with salt, pepper, and fresh herbs.
Add the garlic to the skillet and cook until fragrant, about 30 seconds.
Place the grouse breasts in the skillet and cook for about 3-4 minutes on each side, until golden brown and just cooked through.
Remove from heat and let rest for a few minutes. Serve with a squeeze of fresh lemon juice for a bright finish.
This simple recipe allows the natural flavor of the grouse to shine while the garlic and herbs complement it beautifully.
Ruffed Grouse Stew
When the weather turns colder, nothing beats a hearty grouse stew. It’s the perfect way to use up the whole bird, and the slow cooking ensures the meat stays tender.
Ingredients
2 whole ruffed grouse, cut into pieces
4 cups chicken or vegetable broth
2 carrots, diced
2 potatoes, diced
1 onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 bay leaf
Fresh thyme or parsley
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the grouse pieces and brown on all sides, about 5 minutes. Remove and set aside.
Add the onion, garlic, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened.
Return the grouse to the pot and add the broth, bay leaf, and herbs. Bring to a boil, then reduce to a simmer.
Cover and cook for 1-1.5 hours, or until the grouse is tender.
Add the potatoes and cook for an additional 20 minutes until they are tender. Season with salt and pepper to taste before serving.
This stew is rich and comforting, perfect for a cozy dinner after a day spent outdoors.
Bacon-Wrapped Grouse
Everything is better with bacon, right? Wrapping the grouse breasts in bacon not only adds flavor but also helps keep the lean meat moist during cooking.
Ingredients
4 ruffed grouse breasts
8 slices of bacon
Fresh sage or rosemary
Salt and pepper to taste
Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Season the grouse breasts with salt, pepper, and fresh herbs.
Wrap each breast with 2 slices of bacon, securing with toothpicks.
Place the wrapped grouse breasts on a baking sheet and bake for 20-25 minutes, until the bacon is crispy and the grouse is cooked through.
Let the grouse rest for a few minutes before serving.
The smoky bacon adds a delicious richness to the mild grouse, making this a great option for those who are new to cooking wild game.
Grilled Grouse Kabobs
This recipe is perfect for summer barbecues or anytime you’re craving something light and flavorful. Marinating the grouse before grilling helps tenderize the meat and infuse it with extra flavor.
Ingredients
4 ruffed grouse breasts, cut into chunks
1 bell pepper, cut into chunks
1 onion, cut into chunks
1 zucchini, sliced
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
Fresh oregano or thyme
Salt and pepper to taste
Skewers
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, herbs, salt, and pepper to create the marinade.
Add the grouse chunks to the marinade and let them sit for at least 30 minutes.
Thread the marinated grouse, bell pepper, onion, and zucchini onto skewers.
Grill over medium-high heat for 8-10 minutes, turning occasionally, until the grouse is cooked through and the vegetables are tender.
These kabobs are a fun and tasty way to enjoy ruffed grouse with fresh vegetables.
I hope you give one of these recipes a try the next time you have ruffed grouse on hand. With its high protein content and rich flavor, ruffed grouse is a nutritious and delicious addition to your table. Whether you’re pan-frying it with garlic and herbs or grilling up some kabobs, this wild game bird is versatile enough to impress even the most discerning palate.
Recent Posts
Thinking About Leaving the City? Try This 30-Day Homesteading Challenge FirstThinking about ditching city life for something quieter, simpler, and a whole lot more hands-on? My free 30-Day Homesteading Challenge is the perfect way to test the waters—no acreage required. With one doable task each day, you’ll get a real feel for homesteading life before you commit. Grab the free printable and give it a shot! […]
Dandelion Season: Syrup, Jelly, Fritters & MoreIn CookingDandelions aren’t just stubborn lawn invaders—they’re edible, medicinal, and downright delicious. In this post, I share my favorite ways to turn those bright yellow blooms into syrup, jelly, fritters, and more. Learn how to safely harvest, preserve, and appreciate one of spring’s most underrated gifts, straight from the weedy wilds of Northwestern Ontario. […]
What Is Cottagecore and How It Connects to Real-Life HomesteadingCottagecore may romanticize rural life, but actual homesteading is where the aesthetic meets reality—mud, bugs, fresh bread, and all. In this post, I break down what cottagecore is, how it overlaps with homesteading, and why real-life slow living is messier, sweatier, and way more satisfying than any Instagram filter. […]
Sustainable Snacking: Things I Forage, Dry, and Stash for Later (Instead of Buying Crinkly Plastic Packs)Why buy shrink-wrapped snacks when nature’s pantry is overflowing? I forage wild berries, mushrooms, and herbs, then dry and stash them for year-round snacking. It’s sustainable, budget-friendly, and tastes way better than anything in a plastic pouch. Here’s how I do it—and a few hilarious fails along the way. […]
How Foraging Ruined Grocery Shopping for Me ForeverForaging changed how I eat, shop, and see food. After tasting wild asparagus and berries, store produce just doesn’t cut it. From plastic-wrapped lettuce to bland mushrooms, I’ve happily swapped fluorescent aisles for forests and fields—and I’m never going back. Here's how the wild completely ruined me (in the best way). […]
Foraging with Kids: Chaos, Curiosity & CattailsForaging with kids is equal parts wild adventure and total chaos—but it’s also one of the best ways to teach them about nature, food, and curiosity. From picking dandelions to asking 400 questions about mushrooms you’re not eating, here’s what actually works (and what doesn’t) when you take little humans into the wild to find snacks. […]
Spruce Tips: The First Foraged Flavor of SpringSpruce tips are one of the first wild flavors to appear after the snow melts. Learn how to forage them, what they taste like, and how to use them at home. […]
Chaga Hunting Around McGinnis Creek: A Very Cold, Very Canadian AdventureI went chaga hunting around McGinnis Creek, armed with snowshoes, a saw, and a thermos of tea. Between faceplants and squirrel arguments, I found a few golden treasures growing on birch trees. This solo foraging trip reminded me why I love the bush—even when it's -12°C and the snow tries to eat your boots. […]
Coming Soon: The Forager’s Notebook (Yes, I Wrote a Book and No, It’s Not a Plant ID Guide)The Forager’s Notebook is coming soon—and no, it’s not a plant ID guide. It’s a journal for recording your wild finds, tracking seasonal growth, and making sense of your foraging life one mushroom at a time. With 135 entry pages and 20 wild food recipes, it’s the perfect companion for anyone who loves wandering the woods and wondering what’s edible. Funny, practical, and made by a fellow homesteader who’s been there (and sometimes gotten stung). […]
Bartering and Trade on a Homestead: What Skills and Items Are Valuable?Bartering is a way of life on a homestead, where skills and goods hold more value than cash. From fixing small engines to trading eggs for firewood, knowing what’s worth swapping can save you money and build strong community ties. Here’s how to make fair trades and get the best deals. […]