Adapted from the cookbook Traditional Recipes of Atlantic Canada, this Acadian dish is a popular part of traditional New Brunswick cuisine. Fricot is basically a stew comprising potatoes, vegetables, savory and any available fish or meat, in this case ruffed grouse. Bon appétit!
- 2 ruffed grouse
- 4 tbsp butter
- Salt and black pepper
- 1 white Spanish onion, diced
- 2 sachets chicken bouillon
- 4 1/2 cups water, divided
- 3 tsp summer savory
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 stalks celery, diced
- 2 tbsp flour
- Wash dressed grouse under cold water and pat dry with paper towel. Remove breasts and cut into medallions. Separate legs from carcass.
- Braise medallions and legs in butter in an oven roaster over medium-low heat until browned (approximately 15 minutes). Add salt and pepper to taste. Keep lid on roaster to ensure grouse stays moist.
- Saute onions until soft and add to grouse.
- Stir chicken bouillon into 3 cups water in a microwave-safe mixing bowl and bring to a boil in a microwave. Add savory and pour on top of grouse. Simmer until meat is tender (15 to 20 minutes).
- Season remaining vegetables with 1 tsp salt and 1/4 tsp pepper. Bring roaster liquid to a boil, add vegetables and reduce to a simmer for another 20 minutes.
- Mix flour with 1 1/2 cups cold water to create a smooth paste. Slowly stir paste into roaster liquid until it thickens into a sauce. Serve with crusty rolls and a garden salad with raspberry vinaigrette.