Spruce Grouse with Blueberry Sauce
Elevate your wild game dining experience with this exquisite Spruce Grouse with Blueberry Sauce recipe, a perfect blend of rustic simplicity and refined flavor. Tender spruce grouse breasts are expertly seared to golden perfection, infused with the aromatic essence of garlic and fresh thyme, and then oven-roasted for a juicy, flavorful bite. The star of the dish is the luscious homemade blueberry sauce – a delightful reduction of fresh blueberries, sherry vinegar, honey, and chicken broth, thickened to velvety smoothness. Ideal for a special dinner or a seasonal celebration, this dish pairs beautifully with roasted vegetables or wild rice. With its balance of savory and subtly sweet flavors, this recipe is a must-try for wild game enthusiasts and culinary adventurers alike.
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Recipe Information
Ingredients
- 4 pieces spruce grouse breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pieces garlic cloves
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1.5 cups fresh blueberries
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
- 0.5 cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Season the spruce grouse breasts on both sides with salt and black pepper.
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat.
Sear the grouse breasts for 2-3 minutes per side, until they develop a golden-brown crust.
Add the garlic cloves and fresh thyme sprigs to the pan, and place the pan in the preheated oven.
Roast the grouse for 12-15 minutes, or until the internal temperature reaches 140°F (60°C) for medium-rare or 160°F (71°C) for well-done.
Remove the pan from the oven, add the butter, and baste the grouse breasts with the melted butter. Let them rest for 5 minutes while you prepare the sauce.
To make the blueberry sauce, combine the fresh blueberries, sherry vinegar, honey, and chicken broth in a small saucepan over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the blueberries soften and release their juices.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the blueberry sauce, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat.
Serve the roasted spruce grouse breasts drizzled with the warm blueberry sauce. Pair with roasted vegetables or wild rice for a complete meal.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 40.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
