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


  • 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



Season the grouse generously with kosher salt. 


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.


Bring the bird to room temperature. 

Preheat oven to 400°F (200°C, gas mark 6).


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). 


Serve with Spanish tapas dishes like patatas bravas. Enjoy!

ruffed grouse pimentón

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