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.