You can use reconstituted dried cranberries. If they are already sweetened, cut back on the sugar. I usually stock up on cranberries and freeze them. If you’d like a thicker sauce, use more cornstarch and wine. This recipe works for duck, pheasant, chicken and pork as well.

 

Grouse with Spiced Cranberry Sauce

Ingredients

  • 1 whole cleaned grouse
  • 1 tsp salt
  • Pepper to taste
  • 2 1/2 C fresh whole cranberries divided
  • 1 tsp butter
  • 1 C brown sugar
  • 3/4 C orange juice
  • 1 T cornstarch
  • 1 T red wine
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp ground celery
  • 1/4 tsp garlic powder

Instructions

  • Sprinkle grouse with salt and pepper; place in baking dish. Fill
  • cavity with as many cranberries as possible. Place remaining
  • cranberries, butter, brown sugar and orange juice in small pot and cook
  • 5 minutes or until cranberries split open (be careful - it may stick).
  • Add wine, cornstarch, and spices and stir on low until thickened. Pour
  • sauce over grouse. Cover tightly with foil and bake at 300 degrees for
  • 1 1/2 to 2 hours. Serve grouse with sauce spooned over top either as a
  • whole bird or with breasts and legs separated. Serve with wild rice
  • and fresh steamed asparagus.

Notes

You can use reconstituted dried cranberries. If they are already
sweetened, cut back on the sugar. I usually stock up on cranberries
and freeze them. If you'd like a thicker sauce, use more cornstarch
and wine. This recipe works for duck, pheasant, chicken and pork as
well.

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