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Wild Alaskan Grouse With Blueberries Recipe

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Wild Alaskan Grouse With Blueberries
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Ingredients
10
Count
Nutrition
480
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Catch your grouse and gather your blueberries. Pluck and clean the grouse, rinsing inside and out. Pick over the blueberries and wash and drain them well.
  2. Preheat oven to 425 degrees F.
  3. Season the grouse both inside and out with salt and pepper. In a small saucepan combine the oil, lemon juice, and rosemary and heat to warm, whisking together. Coat the inside and outside of the grouse well with the oil mixture, keeping any of it that is left over, for later.
  4. In a bowl combine the sugar, blueberries, and melted butter, stir to coat. Stuff each grouse with a quarter of the blueberry mixture (don’t forget the juice, too). You can put an additional pat of cold butter at the end of the bird, if you like.
  5. Sew or skewer each grouse shut, the loosely wrap each bird in aluminum foil; although loosely wrapped you need to make sure that the packages are tightly sealed. Place packages, breast side down, on a cookie sheet with sides or roasting pan and roast at 425 degrees F for 30 minutes.
  6. Carefully open the packages and pour the juices from the cooking into a small saucepan, then turn the birds breast side up on the foil (leaving the packages open) and return them to the hot oven to brown, about 10 minutes, basting with the oil mixture.
  7. While birds are browning, mix a small amount of cornstarch together with a little cold water and whisk into the saucepan containing the juice from the birds. Heat over medium to thicken. If there’s not enough juice for your taste you can add a little unsalted chicken stock, but you don’t want to overpower the blueberry and grouse flavor. Season sauce to taste with a bit of salt and freshly ground pepper.
  8. When birds are browned, place on serving platter and pour over the thickened juices. Serve with pilaf and greens.
  9. Makes 4-6 servings.
  10. Note: there’s a big difference between the taste of dried and fresh rosemary, because of the strength of the rosemary oils, so I hesitate to give an amount for the fresh. I’d always prefer to use fresh over dried.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.43 Kcal (2011 kJ)
Calories from fat 221.9 Kcal
% Daily Value*
Total Fat 24.66g 38%
Cholesterol 58.97mg 20%
Sodium 1375.78mg 57%
Potassium 51.24mg 1%
Total Carbs 46.01g 15%
Sugars 6.06g 24%
Dietary Fiber 3.07g 12%
Protein 22.54g 45%
Vitamin C 9mg 15%
Iron 0.1mg 0%
Calcium 7mg 1%
Amount Per 100 g
Calories 123.59 Kcal (517 kJ)
Calories from fat 57.08 Kcal
% Daily Value*
Total Fat 6.34g 38%
Cholesterol 15.17mg 20%
Sodium 353.9mg 57%
Potassium 13.18mg 1%
Total Carbs 11.84g 15%
Sugars 1.56g 24%
Dietary Fiber 0.79g 12%
Protein 5.8g 45%
Vitamin C 2.3mg 15%
Calcium 1.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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