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Duration
3 hours
Serves
6
Chef’s notes
Fall is my favorite season. Nothing is better than bushwacking through the Northwoods during grouse hunting season. Conveniently, those long walks in the woods are also perfect for scoring some fantastic wild mushrooms. This year's hunting opener weekend in Minnesota made this dish possible.
Have you ever wondered how restaurants get a dish out to you so fast, like risotto, that takes a really long time to cook? Well, they don't. Arborio rice is perfect for par cooking, and it saves a lot of time from the cooking process. It's great to have around for a quick meal and convenient to have the rice separate for reheating or making this dish specifically. It just turns out great every time.
You can substitute any type of wild game or mushrooms in this recipe. Adjust the cooking time if you sub in something like a venison cut, as it will take longer in the oven. The fall spices go well in this dish and harness the changing seasons. It might even go well with that pumpkin spice latte you buy only one month of the year.
Ingredients
Risotto Rice
- 2 cups arborio rice
- 3 cups game stock
- 1½ cups white wine
- 1 cup yellow onion
- ¼ cup extra virgin olive oil
Braised Grouse Sauce
- 2-3 ruffed grouse, broken down into pieces
- 2 cups crushed tomato
- 1½ cups game stock
- 1 cup dry porcini (with soaking liquid)
- 1 cup each carrot, celery, and yellow onion, diced
- ½ cup white wine
- 4 tbsp. garlic, minced
- 3 tbsp. sherry or balsamic vinegar
- A few sprigs of fresh rosemary and thyme
- 3-4 bay leaves
- 1 heaping tsp. each of whole: juniper, clove, and allspice
- 2 tsp. black peppercorns
- 2 tsp. coarse kosher salt
- 1 orange, zest peeled and juiced
- 3-4 tbsp. vegetable or canola oil
Toppings
- Game stock
- Grated parmesan cheese
- Butter
- Minced garlic
- Herbs such as parsley, chive, and basil
- Seared wild mushrooms: 3-4 cups wild mushrooms (chanterelle, bolete, lobster, chicken of the woods, etc.) and some sweet corn kernels seared until crispy in butter, garlic, and fresh thyme. Finish with a splash of sherry vinegar to deglaze the pan.
Also works with
Any game animal
Preparation
- Cook the arborio rice. This can be done as much as a couple of days ahead of time if needed. Add olive oil and yellow onion in a wide-bottomed pan or Dutch oven on medium-high heat. Saute the onion until translucent. Add the arborio rice to the pan and stir until every piece of rice is coated in oil. Be sure to use a wooden spoon or rubber spatula so you don't break the rice grains. Stirring frequently, toast the rice until it begins to turn golden. It doesn't have to be all of the rice. Add the white wine and reduce until fully absorbed. Now start adding the stock one cup at a time and allowing it to reduce into the rice. Repeat with all of the stock. You want the rice to be al dente but able to bite through it. Add a little more stock if needed, but ensure no liquid remains.
- Remove the rice to a parchment-lined sheet tray, spread it evenly over the pan, and drag trenches through the rice to help release steam. Put the tray in the fridge to cool down. Once it's cooled, cover and keep in the fridge.
- Braise the grouse. Season the grouse pieces with salt and pepper. Add the vegetable oil to a Dutch oven or wide-bottom pot on high heat. Sear the grouse pieces until browned. Remove and immediately add the carrot, celery, garlic, and onion—season with salt and pepper. Saute until onion is translucent. Deglaze the pan with the white wine and vinegar. Add the porcini and soaking liquid. Bring to a simmer. Make a cheesecloth packet (bouquet garni) with the peppercorns, juniper, clove, allspice, bay leaf, thyme, and rosemary—this way, you won't be fishing all those little spices out once it's done.
- Add the stock and the grouse back into the pot. Bring to a boil. Now add the crushed tomato, bring to a simmer, and check for seasoning. Peel the zest of the orange into the pot and squeeze the juice in.
- Cover and cook in the oven at 350ºF until the grouse is tender, about an hour and a half.
- Pull the grouse from the pot. Pull the meat and add it back in. Remove the spice packet and the orange peel as you see it.
- Sauté the mushrooms until crispy to add to the top of the risotto and set aside.
- Make the risotto. Feel free to do all of this at once or only a couple of orders at a time. It cooks up quickly. In a saute pan, add some butter and a spoon of minced garlic. Saute the garlic until it starts to brown on the edges a touch. Add a hefty grouse sauce scoop to the pan and a handful of the par-cooked rice. It's close to one-to-one, but you'll find the ratio that you like. Add a couple of ounces of stock to help along the cooking process. Check for seasoning and simmer the risotto until it's thickened to a stew consistency. Toss in a heaping spoonful or two of grated parmesan and a dollop of butter. Toss or stir until combined.
- Serve immediately with the sauteéd mushrooms, extra parmesan, and fresh herbs.
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Chef’s notes
Fall is my favorite season. Nothing is better than bushwacking through the Northwoods during grouse hunting season. Conveniently, those long walks in the woods are also perfect for scoring some fantastic wild mushrooms. This year's hunting opener weekend in Minnesota made this dish possible.
Have you ever wondered how restaurants get a dish out to you so fast, like risotto, that takes a really long time to cook? Well, they don't. Arborio rice is perfect for par cooking, and it saves a lot of time from the cooking process. It's great to have around for a quick meal and convenient to have the rice separate for reheating or making this dish specifically. It just turns out great every time.
You can substitute any type of wild game or mushrooms in this recipe. Adjust the cooking time if you sub in something like a venison cut, as it will take longer in the oven. The fall spices go well in this dish and harness the changing seasons. It might even go well with that pumpkin spice latte you buy only one month of the year.
Ingredients
Risotto Rice
- 2 cups arborio rice
- 3 cups game stock
- 1½ cups white wine
- 1 cup yellow onion
- ¼ cup extra virgin olive oil
Braised Grouse Sauce
- 2-3 ruffed grouse, broken down into pieces
- 2 cups crushed tomato
- 1½ cups game stock
- 1 cup dry porcini (with soaking liquid)
- 1 cup each carrot, celery, and yellow onion, diced
- ½ cup white wine
- 4 tbsp. garlic, minced
- 3 tbsp. sherry or balsamic vinegar
- A few sprigs of fresh rosemary and thyme
- 3-4 bay leaves
- 1 heaping tsp. each of whole: juniper, clove, and allspice
- 2 tsp. black peppercorns
- 2 tsp. coarse kosher salt
- 1 orange, zest peeled and juiced
- 3-4 tbsp. vegetable or canola oil
Toppings
- Game stock
- Grated parmesan cheese
- Butter
- Minced garlic
- Herbs such as parsley, chive, and basil
- Seared wild mushrooms: 3-4 cups wild mushrooms (chanterelle, bolete, lobster, chicken of the woods, etc.) and some sweet corn kernels seared until crispy in butter, garlic, and fresh thyme. Finish with a splash of sherry vinegar to deglaze the pan.
Also works with
Any game animal
Preparation
- Cook the arborio rice. This can be done as much as a couple of days ahead of time if needed. Add olive oil and yellow onion in a wide-bottomed pan or Dutch oven on medium-high heat. Saute the onion until translucent. Add the arborio rice to the pan and stir until every piece of rice is coated in oil. Be sure to use a wooden spoon or rubber spatula so you don't break the rice grains. Stirring frequently, toast the rice until it begins to turn golden. It doesn't have to be all of the rice. Add the white wine and reduce until fully absorbed. Now start adding the stock one cup at a time and allowing it to reduce into the rice. Repeat with all of the stock. You want the rice to be al dente but able to bite through it. Add a little more stock if needed, but ensure no liquid remains.
- Remove the rice to a parchment-lined sheet tray, spread it evenly over the pan, and drag trenches through the rice to help release steam. Put the tray in the fridge to cool down. Once it's cooled, cover and keep in the fridge.
- Braise the grouse. Season the grouse pieces with salt and pepper. Add the vegetable oil to a Dutch oven or wide-bottom pot on high heat. Sear the grouse pieces until browned. Remove and immediately add the carrot, celery, garlic, and onion—season with salt and pepper. Saute until onion is translucent. Deglaze the pan with the white wine and vinegar. Add the porcini and soaking liquid. Bring to a simmer. Make a cheesecloth packet (bouquet garni) with the peppercorns, juniper, clove, allspice, bay leaf, thyme, and rosemary—this way, you won't be fishing all those little spices out once it's done.
- Add the stock and the grouse back into the pot. Bring to a boil. Now add the crushed tomato, bring to a simmer, and check for seasoning. Peel the zest of the orange into the pot and squeeze the juice in.
- Cover and cook in the oven at 350ºF until the grouse is tender, about an hour and a half.
- Pull the grouse from the pot. Pull the meat and add it back in. Remove the spice packet and the orange peel as you see it.
- Sauté the mushrooms until crispy to add to the top of the risotto and set aside.
- Make the risotto. Feel free to do all of this at once or only a couple of orders at a time. It cooks up quickly. In a saute pan, add some butter and a spoon of minced garlic. Saute the garlic until it starts to brown on the edges a touch. Add a hefty grouse sauce scoop to the pan and a handful of the par-cooked rice. It's close to one-to-one, but you'll find the ratio that you like. Add a couple of ounces of stock to help along the cooking process. Check for seasoning and simmer the risotto until it's thickened to a stew consistency. Toss in a heaping spoonful or two of grated parmesan and a dollop of butter. Toss or stir until combined.
- Serve immediately with the sauteéd mushrooms, extra parmesan, and fresh herbs.