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Grouse, Chukar, Or Pheasant Smothered In Sour Cream

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Chukar, Game, Main dish, Pheasant, Poultry 4 Servings

INGREDIENTS

4 Ruffed grouse, or other game
bird halved
Flour
Salt & pepper
1 t Thyme -OR-
1/2 t Rosemary
1/4 lb Butter
4 Shallots or scallions
1/2 lb Mushrooms, sliced
2 c Sour cream, at room
temperature
1/2 c Chicken broth
1 t Beach plum jelly
1983 ndom House. ISBN 0-394-51191-3. Typos by Jeff Pr, ndom House. ISBN 0-394-51191-3. Typos by Jeff Pruett.

INSTRUCTIONS

Roll the bird pieces in flour, salt, pepper, and herbs.  In a casserole
dish or skillet saute the bird pieces in 6 tablespoons  of the butter.
Remove grouse pieces and saute the shallots or scallions and  mushrooms
in same casserole or skillet, using the remaining butter.  Return
grouse to casserole, add sour cream into which has been  stirred the
chicken broth abd beach plum jelly.  Cover and bake in 350 F oven for
about an hour.  _L.L. Bean Game and Fish Cookbook_  Angus Cameron and
Judith Jones,  Posted to MM-Recipes Digest  by "Rfm"
<Robert-Miles@usa.net> on Sep  10, 98

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