Ruffed Grouse Pimentón
This ruffed grouse pimentón in a Spanish-inspired dish that consists of a plucked ruffed grouse rubbed in a smoked paprika paste and roasted!
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Ready in2-12 Hrs
- Yield1 grouse
- Serving Size2 servings
Ingredients
- 1 grouse or partridge, skin on preferably
- Kosher salt
- 1 tablespoon (15ml) sherry vinegar
- 1 tablespoon (15ml) extra virgin olive oil
- 1.5 tablespoons (8g) Spanish hot smoked paprika
- 2 cloves garlic, minced
Preparation
1
Season the grouse generously with kosher salt.
2
Mix the rest of the ingredients together in a bowl until they form a thick paste.
Rub the paste all over the bird, inside and out.
Put in the fridge to marinate for 2-12 hours.
3
Bring the bird to room temperature.
Preheat oven to 400°F (200°C, gas mark 6).
4
Place the bird in a cast iron pan or baking dish and roast in the oven for 25 minutes (adjust cooking time for particularly small, or particularly large birds).
5
Serve with Spanish tapas dishes like patatas bravas. Enjoy!
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