Spruce Grouse Breasts and Soubise Sauce

Directions

• In a small sauce pot, melt 2 tbsp of butter under medium to medium low heat and add the onions. Sweat the onions until translucid, but not browned, about 10-15 minutes.
• Add the heavy cream, a pinch of nutmeg and a pinch of white pepper (or ground black pepper) to the onion. Blend the sauce until smooth. Adjust the thickness and keep on low heat while you cook the grouse. Before serving, aerate the sauce with the mixer for about 20 seconds.
• Pat dry the grouse breasts and season with salt and pepper.
• Heat a skillet under medium heat. When hot, melt 2 tbsp of butter. Add the grouse breasts and sear the flesh side first by pressing on the breasts with tongues, about 3-4 mins.
• When the breasts are browned, turn them bone side down, meat side up. Add the rest of the butter and baste the breasts with the butter until the desired doneness. I like to the internal temperature to reach 125F for spruce grouse or 145F for ruffed grouse (use a meat thermometer).
• Remove the breasts from the pan and rest for 5 minutes before carving the meat off the bone. Serve on a nice spoonful of the soubise sauce.