Grizzly Paw Smokers' Smoked Grouse Breast Grouse Recipes

Grizzly Paw Smokers' Whiskey-Smoked Grouse Pasta Recipe

A bold and smoky dish made for the wild at heart! The best smoked Grouse recipe.

Ingredients:

• 2 Ruffed Grouse breasts, boneless and skinless

• 2 tbsp olive oil

• 2 tbsp unsalted butter (or extra olive oil for dairy-free)

• 1 clove garlic, minced

• 1 shallot, finely chopped

• 1/4 cup whiskey (bourbon or rye works best)

• 1/2 cup chicken broth (or vegetable broth)

• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)

• Salt and black pepper, to taste

• 8 oz fettuccine or pappardelle pasta

• Fresh parsley, chopped, for garnish

• Lemon zest (optional, for brightness)

For Smoking the Grouse:

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika (optional, for extra smokiness)

• 1/2 tsp garlic powder

• Wood pellets: Hickory, Cherry, or Pecan work best

Instructions:

1. Smoke the Grouse

1. Preheat your pellet smoker to 180-200°F for a light smoke (use Hickory, Cherry, or Pecan pellets).

2. Pat the grouse breasts dry, rub them with olive oil, and season evenly with salt, pepper, smoked paprika, and garlic powder.

3. Place the breasts directly on the smoker grates and smoke for 30-45 minutes until they reach 110-120°F internally. (We're not fully cooking them yet, just adding flavor.)

2. Sear and Build the Sauce

4. Heat a cast iron pan over medium-high heat on the stove or directly on the smoker’s side burner if it has one.

5. Add 1 tbsp olive oil and sear the smoked grouse for 2-3 minutes per side, until golden brown and the internal temp reaches 145°F. Remove from the pan and let rest.

6. Lower heat to medium, add butter, garlic, and shallots. Sauté for 1-2 minutes until fragrant.

7. Pour in whiskey and scrape the pan to deglaze, letting it simmer for 2 minutes to cook off the alcohol.

8. Add chicken broth and fresh thyme, simmer for 3-5 minutes to slightly reduce the sauce.

3. Cook Pasta & Combine

9. While the sauce simmers, cook pasta according to package directions. Drain and reserve 1/2 cup of pasta water.

10. Slice the smoked & seared grouse into thin strips and return it to the pan.

11. Toss in the pasta, stirring to coat everything in the smoky whiskey sauce. Add a splash of pasta water if needed for consistency.

4. Serve & Enjoy

12. Garnish with fresh parsley and lemon zest for brightness.

13. Serve hot with crusty bread or a side of grilled vegetables.

Why This Recipe Works:

🔥 Pellet-smoked grouse adds a deep, wild flavor that complements the whiskey sauce.🔥 Cast iron searing locks in moisture and enhances texture.🔥 Whiskey pan sauce brings a rustic, smoky richness that ties the dish together.

This Grizzly Paw Smokers recipe is the perfect way to enjoy Ruffed Grouse with the power of smoke and fire! Eat wild. Cook bold. 🍽🔥