Grouse is a game bird that is popular to hunt and eat in many parts of the world. When cooking grouse, it is important to cook it thoroughly to eliminate any potential foodborne illnesses. However, overcooking grouse can make the meat dry and tough. So what is the proper internal temperature to cook grouse to in order to balance food safety with optimal texture and moisture?
Quick Answer
The United States Department of Agriculture (USDA) recommends cooking grouse to an internal temperature of 165°F (74°C). This temperature is sufficient to kill any dangerous pathogens that may be present in the meat while still maintaining moisture and tenderness.
Why 165°F is the Recommended Internal Temperature
The USDA recommends cooking all poultry, including grouse, to an internal temperature of 165°F. This temperature has been scientifically determined to effectively kill harmful bacteria such as Salmonella and Campylobacter that may be present in raw poultry:
- Salmonella – This bacteria can cause salmonellosis, which leads to diarrhea, fever, and abdominal cramps. The USDA states that cooking poultry to 165°F can reduce the number of Salmonella bacteria by 99.999%.
- Campylobacter – This bacteria causes campylobacteriosis, which also leads to diarrhea, cramping, and fever. Studies show that cooking poultry to 165°F reduces Campylobacter bacteria by 99.9%.
In addition to eliminating foodborne pathogens, cooking to 165°F also deactivates any viruses, parasites, or other microbes that may be present in raw grouse meat. So 165°F is considered the safe internal temperature for properly cooked poultry.
Other Recommended Internal Temperatures
While 165°F is the USDA’s standard recommendation, other health and cooking organizations provide slightly different guidelines for safe poultry cooking temperatures:
- United Kingdom Food Standards Agency – Recommends cooking poultry to an internal temperature of 74°C (165°F) until no pink remains and juices run clear.
- Health Canada – Suggests cooking poultry to an internal temperature of 74°C (165°F).
- U.S. Food and Drug Administration (FDA) – States that poultry should be cooked to an internal temperature of 165°F for 15 seconds.
- National Chicken Council – Recommends cooking poultry to an internal temperature of 165°F as measured in the innermost part of the thigh and wing.
While the guidelines vary slightly, they all agree that 165°F is the safest minimum internal temperature for cooking poultry like grouse. Some guidelines suggest cooking poultry to even higher temperatures up to 175°F for extra safety assurance.
How to Tell When Grouse is Properly Cooked
Using a food thermometer is the most reliable way to determine if grouse is cooked to a safe internal temperature. Thermometers should be inserted into the thickest part of the breast and thigh, away from any bones. Once the thermometer registers 165°F in both places, the grouse is fully cooked and safe to eat.
If a food thermometer is not available, there are some visual signs that indicate properly cooked grouse:
- The meat is no longer pink and the juices run clear – Pink, undercooked meat and red juices are a sign that the grouse needs more cooking time.
- The meat starts to shrink and separate from the bones – When grouse is thoroughly cooked, the meat will pull back from the bones slightly.
- The joints between bones move easily – The leg and wing joints should twist smoothly when the grouse is fully cooked.
Keep in mind that visual signs are not as reliable as using a thermometer. If there is any uncertainty, continue cooking the grouse longer until it reaches an internal temperature of 165°F.
Why You Shouldn’t Eat Undercooked Grouse
It is not recommended to eat grouse that is rare or still pink inside. Undercooked poultry at temperatures below 165°F can contain dangerous levels of bacteria that cause food poisoning. Consuming raw or undercooked grouse can lead to these foodborne illnesses:
- Salmonellosis – Caused by the Salmonella bacteria and leads to diarrhea, vomiting, fever, and abdominal cramps within 12-72 hours after eating contaminated poultry.
- Campylobacteriosis – Caused by the Campylobacter bacteria and causes diarrhea, cramping, abdominal pain, fever, nausea, and vomiting usually within 2-5 days after eating undercooked poultry.
- Listeriosis – Although less common, the Listeria bacteria can contaminate uncooked poultry and cause fever, muscle aches, nausea, and diarrhea.
In severe cases, foodborne illness from undercooked poultry can even become life-threatening. Children, pregnant women, the elderly, and those with weakened immune systems are most as risk. Always cook grouse thoroughly to 165°F to avoid food poisoning.
How to Tell if Grouse is Undercooked
Here are some signs that indicate a grouse is undercooked and still contains potentially harmful bacteria:
- The meat is still pink, red, or bloody looking
- The juices still run red or pink when poked with a fork
- The meat feels soft, squishy, or rubbery
- The joints do not move freely
- An instant-read thermometer inserted in the thickest part reads under 165°F
If a grouse displays any of these characteristics, it needs additional cooking time until it is fully cooked to 165°F throughout.
Cooking Methods for Grouse
There are several cooking methods that can be used to prepare delicious, safely cooked grouse:
Roasting
Roasting uses dry oven heat to slowly cook the grouse evenly throughout. Place the seasoned grouse on a rack in a roasting pan and cook at 350°F, until it reaches 165°F internally when tested with a meat thermometer. Allow about 18-22 minutes per pound.
Grilling
Grilling uses direct heat from below to cook the grouse over high heat quickly while adding flavor from the char. Grill over medium-high heat for about 4-8 minutes per side based on thickness. Use a thermometer to check for 165°F.
Pan-Frying
Pan-frying cooks the grouse quickly in a hot pan with a small amount of oil. Cook skin-side down first until browned. Flip and cook on the other side until 165°F. Allow 12-15 minutes total cooking time.
Braising
Braising uses a moist cooking method of browning the grouse then slowly simmering it in broth until fully cooked and tender. Braise for 1-2 hours until fork tender and 165°F.
Stewing
Stewing involves simmering bite-size pieces of grouse in liquid like broth, wine, or sauce for an extended time until fully cooked and falling off the bone tender. Simmer gently for 1-3 hours until 165°F.
Cooking Times and Temperatures for Grouse
The following table provides approximate cooking times and temperatures for different grouse cuts and cooking methods:
Grouse Cut | Cooking Method | Cook Time | Minimum Internal Temp |
---|---|---|---|
Whole grouse (3-5 lbs) | Roasting | 54-110 minutes (18-22 minutes per lb) | 165°F |
Grouse pieces (breasts, thighs) | Grilling | 4-8 minutes per side | 165°F |
Grouse cutlets (pounded breasts) | Pan-frying | 12-15 minutes total | 165°F |
Whole grouse | Braising | 1-2 hours | 165°F |
Grouse pieces on bone | Stewing | 1-3 hours | 165°F |
Always use a food thermometer to verify the grouse has reached the safe minimum internal temperature of 165°F regardless of cooking method and time.
Tips for Preventing Undercooked Grouse
Follow these tips when cooking grouse to prevent undercooking and foodborne illness:
- Use a food thermometer – This is the only way to accurately determine doneness.
- Check temperature in several places – Check the breasts and thighs since they cook at different rates.
- Allow the grouse to rest before carving – The temperature will rise about 5°F during the resting time.
- Cut into the thigh to check for visible pink spots – The thigh takes longest to cook.
- Cook stuffing separately – It will require a higher temperature than the grouse to be safe.
- Bring sauces to a boil – Heat sauces like gravy to 165°F if they have touched uncooked meat.
- Wash hands and cookware thoroughly after handling raw grouse.
Conclusion
For optimal safety, texture, and moisture, grouse should always be cooked to reach an internal temperature of 165°F as measured in the thickest part of the breast and thigh. Using a food thermometer is the only reliable way to determine if grouse is fully cooked to the proper temperature. Take extra care when preparing and cooking grouse to prevent undercooking which could lead to dangerous food poisoning from bacteria like Salmonella and Campylobacter. Following safe handling procedures and utilizing cooking methods that allow the grouse to gradually come up to 165°F throughout will result in properly cooked, delicious grouse that is safe to serve and enjoy.