Old Timber Outdoors
All recipes

Whole ruffed grouse, cleaned

Grouse and Dumplings

Whole grouse simmered in stock, the meat pulled and returned with vegetables and soft drop dumplings.

Serves
4
Hands-on
40 min
Total
2 hr 10 min
Skill
Some experience

Stove and oven · Dinner

Ingredients

  • 3 birdsWhole ruffed grouse, cleaned, cleaned
  • 1Onions, diced
  • 2Carrots, diced
  • 1½ cupsFlour, for the dumplings
  • ¾ cupMilk
  • 3 tbspButter, melted
  • 2 tspSalt, divided
  • ½ tspBlack pepper, ground
  • 4 cups chicken stock and 4 cups water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 celery ribs, diced
  • 2 tsp baking powder

You'll need

Stovetop, Dutch oven, Instant-read thermometer.

Contains

Gluten, Dairy.

Method

  1. Put the grouse, stock and water, bay leaf, thyme and 1½ tsp of the salt in the pot. Bring to a gentle simmer, cover, and cook 20 to 25 minutes, until the thickest part of a breast reads 165°F.
  2. Lift out the birds, cut off the breasts, and set them aside in a covered bowl. Return the legs and backs to the pot and keep simmering gently until the leg meat is tender and pulls easily from the bones, 35 to 45 minutes more.
  3. Lift out the legs and backs. Pull the leg meat and discard the skin and bones. Strain the broth and measure 6 cups back into the pot.
  4. Add the onion, carrot, celery and pepper and simmer 10 minutes, until the vegetables are just tender. Tear the breast meat into bite-size pieces and return it with the leg meat. Taste the broth for salt.
  5. Mix the flour, baking powder and remaining ½ tsp salt. Stir in the milk and melted butter just until combined; a few lumps are fine.
  6. Drop the dough by heaping spoonfuls onto the simmering stew. Cover and simmer 15 minutes without lifting the lid, until a toothpick in the center of a dumpling comes out clean.
  7. Check that the stew reads at least 165°F and serve.

When it's done: 165°F

The federal chart lists poultry at 165°F, and Kansas State University Extension says to fully cook game birds to at least 165°F. Check the thickest part with an instant-read thermometer.

If it goes wrong

Dense dumplings
The dough was overmixed or the lid came off. Stir just until it comes together and keep the pot covered.
Dumplings raw inside
They were too big. Keep them to heaping spoonfuls and give them a few more covered minutes.
Dry, stringy breast meat
It stayed in the pot too long. Take the breasts out as soon as they reach 165°F.
Thin stew
Simmer the broth down a little before adding the dumplings.

Leftovers. Refrigerate within 2 hours. Reheat to 165°F; the dumplings will soften.