Recipe: Poached Ruffed Grouse with Apricot Sauce

by
posted on March 14, 2020
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
poached-ruffed-grouse-with-apricot-sauce_lead.jpg

Ruffed grouse are a highly coveted gamebird throughout North America. Besides having a large distribution, the upland birds offer succulent white meat with a unique aroma and flavor. Ruffies, or bush partridge, as they are often called, like forest habitat and are often found on edges where they forage for berries.

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.

Hunting camps are commonly where recipes are created, and although fresh ingredients are always preferred when cooking, a can of apricots in bird camp was the base and inspiration for this dish. Poaching the birds in a fruit sauce ensures the white flesh stays moist and tender, and helps to celebrate the natural flavors of the grouse.

Ingredients
• 4 to 6 grouse breasts, boneless
• 1 14 oz. can apricots, drained and stones removed
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole fennel seeds
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 garlic clove, peeled
• 3 tablespoon white wine vinegar
• 2 tablespoon olive oil
• 1 tablespoon butter

Directions
1. Place the apricots, coriander and fennel seeds, salt and pepper, garlic, white wine vinegar, and olive oil in a food processor and blend until they form a smooth puree.
2. In a Camp Chef cast-iron frying pan, melt the butter on medium-high heat and brown the grouse, cooking on each side for approximately 2 minutes. It is important not to overcook the meat in this step, just brown it.
3. Pour the apricot puree over the browned grouse, cover the pan with a lid, and gently simmer for 10 to 12 minutes.
4. Serve the grouse on a bed of rice and top with extra sauce from the pan.

For more delicious wild-game recipes, click here.

Latest

S&W Academy
S&W Academy

Smith & Wesson Announces Grand Opening of Training Academy

Smith & Wesson has announced the grand opening of the new Smith & Wesson Academy.

Preseason Report: Benelli Nova 3

As the 2025 fall season gets underway, check out this clip of Senior Executive Editor Jon Draper putting the Benelli Nova 3 through its paces, and chatting with Benelli USA VP of Marketing Tim Joseph about the gun's design and capabilities.

New for 2025: Cole Exclusive Rizzini BR220 Limited

Cole Fine Guns and Gunsmithing has introduced the Cole Exclusive Rizzini BR220 Limited 28-gauge/29-inch just in time for hunting season.

#SundayGunday: Bergara BMR-X Steel

This week on #SundayGunday, we’re taking a look at a precision rimfire rifle from Bergara, the BMR-X Steel. Available in . 22 LR, .22 Win. Mag., and .17 HMR, this handy little bolt-action is sure to pile up the small-game, and with the cost of rimfire ammo being a fraction of centerfire ammo, it’ll provide plenty of fun plinking practice in the off-season.

IHEA-USA Announces New Hunter Rewards Program and Investigation Instructor Academy

The International Hunter Education Association–USA (IHEA-USA), in partnership with Guidefitter, has launched PathPerks, a reward and recognition program designed for new hunter education graduates.

Remington Announces 4th Annual Shoot to Cure Fundraiser

Remington Ammunition will be hosting its 4th Annual Shoot to Cure sporting clays fundraiser on September 19, 2025.

Interests



Get the best of American Hunter delivered to your inbox.