Wild grouse, bacon, & gnocchi cream soup

Here’s an elevated comfort dish that blends the earthy flavour of grouse with smoky bacon, pillowy gnocchi, and a rich, cheesy cream sauce. Ingredients Serves 3-4 6  grouse breasts, diced 4  slices thick-cut bacon, chopped 2 tbsp butter 1 medium onion, diced 2 carrots, diced 2 celery stalks, diced 6-8 mushrooms, sliced 3 cloves garlic, minced 2  sprigs rosemary, chopped 2  sprigs thyme, chopped 2 cups chicken broth 1 cup whipping cream 4  oz cream cheese, cubed ½  cup cheddar cheese, grated 1  tbsp flour (for thickening) 1 pkg (500 g) gnocchi Salt & pepper, to taste Directions 1.  In a large skillet or Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pan. 2.  Add butter, then sauté onion, carrot, celery, mushrooms, and garlic until soft and fragrant. 3.  Stir in rosemary and thyme. Add grouse and sear until just cooked through. 4.  Sprinkle in flour, stir well, then pour in chicken broth. Simmer for 10 minutes. 5.  Lower heat and stir in whipping cream, cream cheese, and cheddar until smooth and thickened. 6.  Meanwhile, cook gnocchi according to package directions. Drain and fold into the stew. 7.  Return bacon to the pot, season with salt and pepper, and serve hot with fresh bread. Originally published in the Jan.-Feb. 2026 issue of Ontario Out Of Doors For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream