GAME BIRDS & SMALL GAME
PHILAN WELSH
SPENCER,
WISCONSIN
A strong-tasting
game bird like
grouse is so
tempting made
this way. The
lemon juice gives
the savory sauce a
refreshing spark.
This versatile main
dish is just as good
prepared with
chicken or turkey.
CREAMED GROUSE ON TOAST
1⁄ 2 cup chopped onion
1⁄ 2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons lemon juice
1⁄ 2 teaspoon salt
1⁄ 8 teaspoon pepper
1⁄ 4 cup heavy whipping cream
2 tablespoons minced fresh
parsley
Toast or hot cooked rice
Chopped fresh parsley, optional
[ 1] 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. Strain broth;
set aside.
[ 2] 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.
[ 3] Add grouse and heat through. Add cream
and parsley; mix well. Heat through. Serve
over toast or rice; garnish with parsley if desired. Yield: 4 servings.
HUNTING & FISHING
I think game birds are best tip
when boned, the meat cut
into strips, lightly coated in flour and crushed
crackers, and then gently fried. Remember that
they have very little fat and won’t necessarily
hold up to traditional methods of preparing
poultry. KELLY, MISSOURI
HUNTING & FISHING COOKBOOK
