Sharptail grouse, prairie flavors
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
669 kcal
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Course
Main Course
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Cuisine
American
Sharptail grouse, prairie flavors
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To make this dish exactly as I did, you will need a vacuum-sealer and a sous vide machine -- two items that are totally worth it to own if you are a wild game cook, but which are not cheap. Don't give up if you don't have these, though, as I give you alternate directions below. Now, the substitutions: If you don't have sharptail grouse, use skinless duck breast, squab or pigeon breast, or dove breasts. If you can't get smoked salt, skip it. You can use apricot jelly in place of rose hip jelly Use cider vinegar in place of malt vinegar Use wheat berries, rye berries, barley or brown rice in place of the farro Skip the flowers if you can't find any, but remember that bean and pea flowers are just as good.
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Ingredients
GROUSE
- 2 sharptail grouse or prairie chickens
- 1 tablespoon smoked salt
- 2 tablespoons sunflower oil or other neutral oil
ROSE HIP GASTRIQUE
- 1/4 cup rose hip jelly or apricot jelly
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt
FARRO
- 1 1/2 cups farro or wheat berries
- 1 quart stock any kind, or broth
- 1 teaspoon smoked salt
- 1 teaspoon salt regular
- 2 tablespoons sunflower oil or other neutral oil
- 4 green onion white parts and green parts separated
- 3/4 cup sunflower seeds shelled, roasted
- 1 tablespoon malt vinegar
- onion optional, or vetch flowers to garnish
Instructions
- Coat the grouse with the sunflower oil and sprinkle with the smoked salt. Seal in a vacuum bag and cook sous vide at 138 degrees for 30-50 minutes. If you are not cooking the grouse sous vide, wait to cook it until after the farro is done.
- To make the gastrique, melt the jelly in a small pot over medium heat, then whisk in the vinegar and salt to combine. Turn off the heat and set aside.
- Bring the stock to a boil, add both salts then the farro. Simmer this gently until the grains are tender, about 30-40 minutes. Drain the farro and discard any remaining stock, or use it in another recipe.
- Heat the sunflower oil over medium-high heat in a large saute pan and saute the white parts of the green onions for 1 minute, stirring often. Add the cooked farro and the sunflower seeds and toss to combine. Add salt to taste. Turn off the heat and cook your grouse if you are not cooking it sous vide.
- To finish the grouse, take it out of the vacuum bag and let it rest a couple minutes, then slice it thin. Do the same if you've sauteed the breast. Bring the rose hip gastrique to a boil, turn off the heat and pour it over the grouse slices. Toss well and serve.
- To finish the farro, turn the heat on to warm it through, then toss in the green parts of the onions and the malt vinegar and serve at once.
Nutrition Information
Show Details
Calories
669kcal
(33%)
Carbohydrates
83g
(28%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
3587mg
(149%)
Potassium
673mg
(14%)
Fiber
14g
(56%)
Sugar
14g
(28%)
Vitamin A
657IU
(13%)
Vitamin C
5mg
(6%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 83g | 28% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 3587mg | 149% |
| Potassium | 673mg | 14% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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