Wild Alaskan Grouse with a Jewel-Toned Blueberry Embrace

The scent of woodsmoke and the promise of a truly exceptional meal—that’s what comes to mind when I think of wild game, and specifically, grouse. Growing up, while my father’s hunting trips often brought home pheasant or duck, the rarer bounty of wild grouse was a special occasion, a treat whispered about and savored. It’s been years since I’ve had the pleasure of preparing and tasting this magnificent bird, and the memory of its delicate, earthy flavor, particularly when paired with the vibrant sweetness of wild blueberries, is one that still lingers. This recipe, a treasured adaptation from Alaska Magazine, captures that perfect harmony, transforming humble ingredients into a culinary masterpiece that sings of the wild.

Recipe Overview

Here’s a quick look at what you’ll need to bring this wild delicacy to your table:

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4-6
• Yield: 4-6 Grouse
• Dietary Type: Contains Poultry, Dairy (Butter)

Ingredients

Gathering your components is the first step to unlocking the full potential of this dish. Freshness is key, especially for the wild blueberries, which offer a depth of flavor that cultivated varieties often lack.

• For the Grouse:

  • 4 wild grouse, plucked and cleaned
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄4 cup olive oil
  • 1⁄4 cup lemon juice
  • 1 teaspoon dried rosemary, crumbled (or 1 teaspoon fresh rosemary, minced – see note below)

• For the Blueberry Stuffing and Sauce:

  • 2 cups wild blueberries, picked over and washed
  • 2 teaspoons sugar
  • 1 1⁄2 tablespoons butter, melted
  • 1⁄4 teaspoon cornstarch (approximate amount)
  • A small amount of cold water (for cornstarch slurry)
  • Optional: A small pat of cold butter per grouse for stuffing
  • Optional: Unsalted chicken stock, if needed for sauce
  • Salt and freshly ground pepper, to taste for sauce

• For Wrapping:

  • Aluminum foil

Equipment Needed

A few essential tools will ensure a smooth cooking process:

• Small saucepan
• Mixing bowls
• Whisk
• Sharp knife
• Skewers or kitchen twine (optional, for closing grouse)
• Cookie sheet with sides or roasting pan
• Small saucepan (for sauce)

Instructions

Embarking on the preparation of wild grouse is a culinary adventure, one that rewards patience and attention to detail with an unparalleled flavor experience. This method emphasizes preserving the natural succulence of the game while infusing it with the bright, slightly tart notes of wild blueberries.

1. Prepare the Birds and Berries: Begin by ensuring your grouse are properly plucked and cleaned, rinsing them thoroughly inside and out to remove any residual impurities. Simultaneously, meticulously pick over the wild blueberries, removing any stems or imperfect berries, and give them a gentle wash and drain until they are perfectly ready.

2. Preheat the Oven: Set your oven to a robust 425 degrees F (220 degrees C). This initial high heat is crucial for developing a beautiful crust on the grouse.

3. Season and Marinate the Grouse: Generously season the grouse inside and out with salt and freshly ground black pepper. In a small saucepan, combine the olive oil, lemon juice, and dried rosemary (or minced fresh rosemary). Gently warm this mixture, whisking it together to meld the flavors. Thoroughly coat the inside and outside of each grouse with this aromatic oil mixture. Reserve any remaining oil mixture for basting later.

4. Prepare the Blueberry Stuffing: In a medium bowl, combine the wild blueberries, sugar, and melted butter. Stir gently to ensure the berries are evenly coated.

5. Stuff the Grouse: Carefully stuff each grouse with approximately a quarter of the blueberry mixture, making sure to include the delicious juices. For an extra touch of richness, you can place an additional small pat of cold butter inside the cavity of each bird at this stage.

6. Seal and Wrap the Grouse: If desired, you can sew or skewer each grouse shut to keep the stuffing contained. Next, loosely wrap each bird in aluminum foil. While the wrapping should be loose to allow for steam circulation, ensure the packages are tightly sealed to prevent juices from escaping.

7. Initial Roasting: Place the foil-wrapped grouse, breast side down, onto a cookie sheet with sides or a roasting pan. Roast in the preheated oven at 425 degrees F (220 degrees C) for 30 minutes.

8. Browning and Basting: With great care, carefully open the foil packages. Pour the accumulated juices from the cooking into a small saucepan. Gently turn the grouse breast side up on the foil, leaving the packages open. Return them to the hot oven to brown, which should take approximately 10 minutes. During this time, baste the birds with the reserved oil mixture as they brown.

9. Prepare the Blueberry Pan Sauce: While the birds are browning, prepare the sauce. In the saucepan containing the bird juices, whisk together a small amount of cornstarch with a little cold water to create a smooth slurry. Whisk this slurry into the saucepan and heat over medium heat, stirring constantly, until the sauce thickens to your desired consistency. If the amount of juice is insufficient for your liking, you can add a splash of unsalted chicken stock, being careful not to overpower the delicate flavors of the grouse and blueberries. Season the sauce to taste with a pinch of salt and freshly ground pepper.

10. Serve: Once the grouse are beautifully browned, carefully place them on a serving platter. Pour the thickened blueberry pan sauce generously over the birds.

11. Suggested Accompaniments: This exquisite dish pairs wonderfully with pilaf and a side of fresh, vibrant greens.

12. Yield and Note on Rosemary: This recipe yields 4-6 servings. A note on rosemary: there is a significant difference in the potency between dried and fresh rosemary due to the concentration of its essential oils. For this reason, I often prefer to use fresh rosemary over dried, and would encourage you to adjust the amount to your personal preference if using fresh.

Expert Tips & Tricks

Elevating wild game from good to extraordinary often comes down to a few nuanced techniques and thoughtful considerations.

• Aging the Game: If you’ve recently hunted your grouse, allowing it to hang (properly chilled and protected) for a day or two can significantly tenderize the meat and deepen its flavor. This step is optional but highly recommended for the most discerning palates.
• Don’t Overcook: Wild grouse is lean and can dry out quickly. The 30 minutes of initial covered roasting followed by 10 minutes of uncovered browning is designed to cook the bird through without sacrificing its moisture. Use a meat thermometer inserted into the thickest part of the thigh (without touching bone) – it should register around 165°F (74°C).
• Sauce Consistency: If you find your sauce is thicker than you prefer, a little more chicken stock or even a touch of water can thin it. If it’s too thin, you can create another small cornstarch slurry or let it simmer gently for a few more minutes to reduce.
• Rosemary Intensity: As mentioned, fresh rosemary is potent. If using fresh, start with ½ teaspoon minced and taste the oil mixture before coating the birds. You can always add more.

Serving & Storage Suggestions

To present this wild grouse masterpiece at its best, arrange the finished birds on a warm platter, ensuring they are generously coated with the glistening blueberry sauce. The deep jewel tones of the sauce against the rich brown of the grouse are visually stunning.

• Serving: Serve immediately after preparing. This dish is best enjoyed fresh.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, gently warm the grouse and sauce over low heat on the stovetop or in a covered dish in a low oven (around 300°F/150°C). Avoid high heat, which can toughen the delicate meat.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, keeping in mind that these values can vary based on the specific size of the grouse and the exact quantities of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	~350-400 kcal
Total Fat	~20-25 g
Saturated Fat	~6-8 g
Cholesterol	~100-150 mg
Sodium	~50-70 mg
Total Carbohydrate	~15-20 g
Dietary Fiber	~3-5 g
Sugars	~10-15 g
Protein	~30-40 g

Note: This information is an estimate and does not include accompaniments.

Variations & Substitutions

While this recipe is designed to shine with its core ingredients, a few thoughtful substitutions can adapt it to different circumstances or personal preferences.

• Blueberries: If wild blueberries are unavailable, high-quality frozen wild blueberries can be used. Thaw them completely and drain off any excess liquid before using. Cultivated blueberries can also work, though they may be sweeter and less tart.
• Lemon Juice: A good quality white wine vinegar can be a substitute for lemon juice if you find the lemon flavor too pronounced, though the brightness of lemon is truly complementary here.
• Rosemary: If you’re not a fan of rosemary, consider substituting with thyme or a pinch of sage. Use dried herbs sparingly as they are more concentrated.
• Butter: For a slightly different richness, ghee could be used in place of butter, particularly for the melted butter component.

FAQs (Frequently Asked Questions)

Q: Can I use chicken or Cornish game hens instead of grouse?
A: While grouse has a distinct, delicate flavor, small chickens or Cornish game hens can be substituted, though cooking times will need to be adjusted as they are generally larger and have a different fat content.

Q: How do I know when the grouse is cooked through?
A: The most reliable way is to use a meat thermometer inserted into the thickest part of the thigh, which should register 165°F (74°C). The juices should also run clear when the bird is pierced.

Q: Is it essential to wrap the grouse in foil?
A: Yes, the initial foil wrapping is crucial for ensuring the grouse cooks through gently and remains moist, especially since wild game is lean.

Q: What if I don’t have fresh rosemary?
A: Dried rosemary can be used, but remember it’s more potent. Use it judiciously, starting with a smaller amount and adjusting to your taste.

Q: Can I make the blueberry sauce ahead of time?
A: The sauce can be made shortly before serving, but it’s best enjoyed fresh to capture its vibrant flavors. You can prepare the cornstarch slurry in advance.

Final Thoughts

There’s a profound satisfaction in preparing and sharing a meal that connects us to the wild and the land. This Wild Alaskan Grouse with Blueberries is more than just a recipe; it’s an experience. It’s an ode to the bounty of nature, a testament to the beauty of simple, high-quality ingredients treated with respect. I encourage you to seek out this dish, to savor its unique character, and to perhaps, share it with those who appreciate the extraordinary. May it bring you as much joy in the tasting as it does in the preparation.