Dip pieces of grouse in mixture of egg, milk and spices, then roll in flour.
Put butter and oil in skillet and heat to frying temperature.
Brown pieces well on all sides.
Remove from skillet and place in single layer in baking dish.
Add drippings from skillet to soup and mix well.
Spoon over grouse.
Add water to bottom of dish.
Cover.
Bake at 350\u00b0 for 1 hour or until tender. Serves 4 to 6.
Results in a very moist and tasty bird!
Spread rice on bottom of 9 x 13-inch baking dish.
Sprinkle with 1/2 package of dry soup mix.
Mix together the canned soups and cream.
Pour most of this mixture over rice.
Place grouse on top of this.
Top with remaining onion soup mix.
Cover with boil and bake at 325\u00b0 for 2 hours.
Serves 2 to 3. Preparation Time:
2 hours.
Rub grouse inside and out with salt.<
lueberries. Pluck and clean the grouse, rinsing inside and out. Pick
Saute cleaned grouse breasts in wine or broth, butter and spices.
As this begins heating, add mushrooms and onions.
Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.
ot having as much fat, grouse don't take as much
small package of mixed wild mushrooms that include porcinis). To
Combine all ingredients and mix lightly.
Will stuff two grouse, four chukar or two pheasants.
In a Dutch oven, bring water, bay leaf and grouse to a boil.
Reduce heat; cover and simmer until meat is tender.
Remove grouse; cool.
Debone and cut into pieces.
In a skillet over medium heat, saute onion and mushrooms in butter until tender.
Add flour.
Stir in broth, lemon juice, salt and pepper; bring to a boil.
Cook and stir for 2 minutes.
Add grouse and heat through.
Add cream and parsley; mix well.
Heat through.
ut before pureeing. * The original recipes suggested leaving it half-pureed
Mix flour, salt, sugar, allspice, garlic, and paprika in a wide bowl or pan.
Dip grouse pieces in flour mixture to coat. Brown pieces in margarine over low heat turning as needed.
Add a small amount of water, cover, and simmer until tender, approx 20-30 minutes depending on grouse size.
Fillet the meat from the bone and slice thin.
Heat butter. Add grouse and brown on all sides.
Frying time about 3 minutes. Add wine and turn heat to high.
Add cream and toss grouse pieces in mixture while it cooks down to a thick sauce.
igh. When hot, brown the grouse until golden brown on both
Dice bacon and brown over medium heat. Drain and remove, leaving 3-4 tablespoons of grease.
Brown grouse breast in bacon grease, adding spices and minced garlic as it cooks.
Once browned, add cream, peas, mushrooms, and cooked bacon. Simmer until cream begins to thicken.
Add parmesan cheese to further thicken sauce, and serve over linguini.
Wash the grouse; cut legs and thighs off in one piece.
Remove back but keep breast whole.
Flour gently; salt and pepper.
Saute in butter.
Put in casserole.
Add celery and mushroom soups, whipping cream and mushrooms.
Cover.
Cook in 350\u00b0 oven for 1 1/2 hours.
Wash grouse and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock-pot and sprinkle with dry salad mix. Cover and cook on low 5 to 6 hours.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
and quarter your pheasant or grouse.
Preheat the oven to
iquid.
Meanwhile, for the wild rice stuffing, place the rice
br>To serve, remove the wild boar from the pan and