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Bigfoot Stole My Supplies… So I Taught Him to Cook This Rosemary Butter Grouse!

Summer is here Folks!

You can smell it in the air—that perfect mix of pine needles, fresh earth, and the promise of a crackling campfire. For me, summer means getting outdoors and cooking up something spectacular under the open sky. And this summer, I’ve got some wild news and a brand-new partner in crime… or, should I say, in the kitchen.

I’d like you all to meet Harry. He’s my new apprentice. He’s curious, a fast learner, and happens to be a seven-foot-tall Bigfoot.
Our partnership started, shall we say, unexpectedly. After setting up camp deep in the backcountry, I discovered my supplies had been “borrowed” by a large, furry, and very hungry local. But once we cleared up the misunderstanding, I saw potential in the big guy.

So, I decided to teach Harry his first lesson in what I call “protein acquisition.” The result was this incredible, flavour-packed campfire meal.

And that, my friends, is how the Bari & Harry outdoor cooking adventure was born!

This recipe is the very first in my new weekly series dedicated to campfire and backcountry cooking. Every week, I’ll be sharing a new dish that you can make over an open fire, on a camp stove, or easily adapt for your own kitchen at home. These recipes have all the heart and soul you’ll find in my cookbook, “Canadian Recipes of the Great White North,” but with a new adventurous twist.

For more behind-the-scenes photos of our culinary adventures (and to see what Harry gets up to next), make sure you’re following me on Instagram @chefbari01!

Now, let’s get to that first cooking lesson. It’s simple, rustic, and so delicious it will make you want to go camping just for an excuse to cook it.

Be sure to Like and Subscribe to my YouTube Channel too – see fun videos 👇

Harry’s First Lesson – Rosemary-Infused Butter Grouse (or Chicken)

This dish is all about simplicity and letting a few high-quality ingredients shine. The fresh rosemary and garlic infuse the butter, creating a rich, aromatic sauce that perfectly coats the tender meat.
Yields: 2 servings
Prep time: 5 minutes
Cook time: 15-20 minutes
Ingredients:

• 2 Grouse breasts (or boneless, skinless chicken breasts), pounded to an even ½-inch thickness
• 2 tbsp Salted Butter
• 1 tbsp Olive Oil
• 2-3 sprigs of Fresh Rosemary
• 2 cloves Garlic, smashed with the side of a knife
• Coarse Salt and freshly cracked Black Pepper to taste
  Instructions:
• Prepare the Meat: Pat the grouse or chicken breasts dry with a paper towel. Season both sides generously with coarse salt and freshly cracked black pepper.
• Heat the Skillet: Place a cast-iron skillet over your campfire grate or on a camp stove over medium-high heat. Add the olive oil. You’ll know it’s ready when the oil shimmers slightly.
• Sear the Meat: Carefully place the seasoned breasts into the hot skillet. Let them sear for about 4-6 minutes without moving them to get a beautiful golden-brown crust. Flip the breasts over.
• Add the Aromatics: Reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet. The butter will melt and start to foam.
• Baste and Finish: As the butter melts, tilt the pan slightly and use a spoon to continuously baste the meat with the fragrant, infused butter. Continue cooking for another 5-7 minutes, or until the meat is cooked through and the internal temperature reaches 165^\circ\text{F} (74^\circ\text{C}).
• Rest and Serve: Remove the skillet from the heat. Transfer the grouse or chicken to a cutting board and let it rest for 5 minutes. This is crucial for keeping the meat juicy! Spoon any extra butter sauce from the pan over the top and serve immediately.
  Chef’s Notes for Home & Camp:
• No Grouse? No Problem! This recipe is fantastic with chicken breasts or thighs. The key is pounding them to an even thickness for consistent cooking.
• At-Home Adaptation: Making this in your kitchen? Use a heavy-bottomed pan on your stovetop and follow the exact same steps. It pairs wonderfully with roasted potatoes or a simple green salad.
• Campfire Tip: A well-seasoned cast-iron skillet is your best friend for outdoor cooking. It holds heat evenly and gives you that perfect sear.
  Stay hungry and see you by the campfire for our next adventure!
  Cheers,
  Chef Bari (and Harry!)