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Ruffed Grouse Pimentón

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!

ruffed grouse pimentón

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