Wood grouse – A Hunter’s Dream Come True, Both in the Woods and on the Plate

Autumn forests are at their most enchanting when the morning mist fades and the low sun lights up the golden and crimson hues of the trees. The air is crisp and filled with the scent of moss, pine, and damp earth — a fragrance that brings peace to the wandering hunter’s mind. This is the season when nature is at its richest, offering both tranquility and unforgettable moments.
     Hunting forest grouse is its own kind of art — quiet steps, sharp attention, and the patient waiting for a glimpse of movement among the trees. A cup of coffee by the campfire tastes better than anywhere else, and time seems to slow in the stillness of the woods. And when one encounters the king of the forest birds — the wood grouse (capercaillie), majestic and proud — the moment itself becomes a reward, even if the bird never finds its way into the game bag.

     
The wood grouse is the noblest of our game birds, with dark, elegant meat full of deep, rich flavor — a true delicacy worthy of careful preparation.

     
Pan-Fried Wood Grouse Breast – A Celebration of Autumn Flavors
Wood grouse fillets provide plenty of tender, flavorful meat. The inner fillets make excellent small bites for a starter, while the larger breast pieces shine as a main course.

     
The key is to cook the meat to retain a hint of rosiness — that’s when it stays juicy and full of character.

Wood Grouse Breast:
Clean the breast of any membranes and remove the tenderloin.
Season lightly with salt and pepper.
Fry in a hot cast-iron pan with a mix of oil and butter, about 4 minutes per side, or until the internal temperature reaches 55 °C (130 °F).
For larger fillets, finish gently in a low-temperature oven.
Let rest for at least 15 minutes before slicing thinly across the grain.

Celeriac Purée:
1 kg celeriac
1–2 dl cream
100 g butter
Salt and white pepper
Peel and boil the celeriac until tender. Purée with cream and butter until smooth, and season with salt and pepper. Adjust the cream to reach a silky consistency.

Dark Balsamic Sauce:
0.5 dl balsamic vinegar
0.5 dl sugar
Dark game or beef stock
A sprig of rosemary
Simmer the balsamic vinegar and sugar into a syrup. Add the stock and rosemary, reduce until slightly thickened, and finish with a touch of thickener if desired.

               

Serve the pan-fried wood grouse fillet with creamy celeriac purée, steamed broccoli, and crispy potatoes, finishing the dish with a drizzle of dark balsamic sauce for balance and depth.

A Glass of Wine for the Wood Grouse:
Such a noble dish deserves a wine with both finesse and personality.
Louis Latour Cuvée Latour Pinot Noir (France, Burgundy. Alko 941876, €29.99). A vegan-friendly wine with a ruby hue and aromas of redcurrant, raspberry, and floral notes. Elegant and refreshing — a perfect match for game.
For a bolder pairing, try Absis (Parés Baltà, Penedès 2018, Spain) — a blend of Tempranillo, Merlot, Cabernet Sauvignon, and Syrah. This microcuvée is the most powerful wine from Parés Baltà: concentrated, structured, and full-bodied, made in very limited quantities.

The wood grouse is a true gift of the northern forest — a bridge between the calm of nature and the joy of cooking.
When the hunter returns home, clothes scented with smoke, and lays the wood grouse breast into a hot pan, the forest comes along — in every aroma, every taste, and every memory.

Text and photos: Heikki Remes, Viinimies Oy
Recipes: Aki Hiltunen, VS Ravintolat Oy