Old Timber Outdoors
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Ruffed grouse breast fillets

Pan-Roasted Grouse Breasts with Apple and Sage Butter

Ruffed grouse breasts seared and basted in sage butter, with apple and shallot cooked in the same pan.

Serves
3
Hands-on
20 min
Total
25 min
Skill
Some experience

Stove and oven or Campfire and cast iron · Dinner

Ingredients

  • 1¼ lbRuffed grouse breast fillets, 8 breast fillets from 4 birds
  • 3 tbspButter, cold, cut into pieces
  • 1Shallot, thinly sliced
  • 1 tspSalt, kosher
  • ½ tspBlack pepper, ground
  • 1 tbsp neutral oil
  • 6 fresh sage leaves
  • 1 tart apple, thinly sliced
  • ¼ cup apple cider or chicken stock

You'll need

Cast iron skillet, Instant-read thermometer; stovetop, campfire with grate or coals if you have one.

Contains

Dairy.

Method

  1. Pat the grouse breasts very dry and season with the salt and pepper. If one end is much thicker, press it gently with your palm to even it out.
  2. Heat the oil in the skillet over medium-high heat until it shimmers. Sear the breasts, smooth side down, 2 minutes without moving them, until golden, then turn.
  3. Lower the heat to medium and wait 20 seconds. Add the butter and sage leaves. When the butter foams, tilt the pan and spoon it over the breasts. Start checking with an instant-read thermometer right away; they usually need only 1 to 3 minutes more. Take each breast out the moment it reads 165°F in the thickest part.
  4. Move the grouse to a warm plate to rest 3 minutes. Lift out the crisp sage leaves and set them on top.
  5. Add the apple and shallot to the pan butter and cook until the apple softens at the edges, about 3 minutes. Add the cider, scrape the pan, and let it bubble until slightly syrupy, about 1 minute. Pour in the resting juices and spoon everything over the grouse.

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

Overcooked
Grouse breasts are small and cook fast. Start checking the temperature right after the turn and pull each one as soon as it reaches 165°F.
Butter or sage burning
Lower the heat before adding the butter.
Pale
The breasts were wet or the pan was not hot enough before they went in.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours and reheat to 165°F.