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Maine’s ruffed grouse are a treat for sight, sound and taste
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Bangor Daily News
In the fall, another drummer takes the stage deep in Maine’s woods.
Left: Maple Grouse Marsala combines wild Maine game with rich fall flavors of Marsala wine, mushrooms and maple sugar.
Credit: Courtesy of Dennis CorriveauFrom the rhythm of the woods to the rhythm of the kitchen, grouse always deliver something memorable — in sight, sound and taste.
Here’s one of my favorite ways to prepare Maine’s drumming grouse.
Maple grouse marsala for twoIngredients2-4 grouse breasts (1-2 birds)Olive oilTuscan seasoningGarlic powderGround sage8 ounces of shiitake mushrooms1/2 cup sweet Marsala wine2 tsp of maple sugarButterUnbleached all-purpose flourDirections