Sautéed Ruffed Grouse with Whole-Grain Mustard and Tarragon Sauce
Deep in Québec’s Laurentides Park, it’s not just about chasing speckled trout. You can also hunt small game like ruffed grouse. Perfect setup for an outdoor cook-up you won’t forget.
Ingredients
3 tablespoons olive oil
1 1⁄4 cups (200 g) large smoked lardons
6 ruffed grouse breasts (1 3⁄4 to 2 2⁄3 oz/50 to 80 g each), cut into strips
Salt and freshly ground black pepper
1 large leek, sliced into rounds
2 cloves of garlic, thinly sliced
1 cup (250 mL) dry cider or white wine
2 cups (500 mL) heavy or whipping (35%) cream
3 heaping tablespoons whole-grain mustard
Half bunch fresh tarragon sprigs
1 can (14 to 19 oz/398 to 540 mL) white kidney (cannellini) beans, rinsed and drained
Half bunch fresh tarragon, chopped
Fresh bread, for serving
As seen in
Instructions
- In a large skillet, heat the oil over high heat and cook the lardons until nicely browned.
- Season the ruffed grouse strips with salt and pepper and place them in the skillet. Sauté for about 2 minutes.
- Add the leek and garlic. Stir and cook for about 2 minutes.
- Add the cider or white wine, cream, whole-grain mustard and tarragon sprigs. Stir regularly and cook for about 5 minutes.
- Add the white beans, stir and cook for about 2 minutes.
- Remove the tarragon sprigs and season with salt and pepper to taste.
- Serve and sprinkle with the chopped tarragon. Use fresh bread to dip in the sauce.
